Vanilla & white Chocolate chip cupcakes with caramel frosting & toasted almonds

Vanilla & White Chocolate Chip Cupcakes with Caramel Frosting & Toasted Almonds

Okay so the name may be really long. But the cupcakes are worth every bit!!! 

Toasted Almonds

1 1/2 cups sliced almonds

Heat oven to 350°F (325°F for dark or nonstick pans). In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. 

Vanilla & White Chocolate Chip Cupcakes

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

Zest of 1 large lemon

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

1 tsp almond extract

Place paper baking cup in each of 24 regular-size muffin cups. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract & almond. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing

 

Caramel Frosting

 

1/2 c. butter or margarine

1 c packed brown sugar

1/4 c milk

2 c powdered sugar

In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.