almond cupcake with salted caramel buttercream

almond cupcake with salted caramel buttercream

1 box white cake mix

1 cup buttermilk

1/2 cup veggie oil

1 tsp almond extract

1 tsp vanilla

4 eggs

heat oven to 350 degrees and line 24 muffin cups with paper liners.

combine cake mix, buttermilk, oil, almond extract and vanilla in a large mixing bowl. beat  on low to medium speed until moistened, about 30 seconds.  add eggs one at a time, until the batter is well-mixed. increase speed to high and beat until thick and fluffy, 2 minutes longer.

fill paper liners until they are 2/3 full. bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. remove from oven and let cupcakes cool on a wire rack.

salted caramel buttercream

1/2 cup sugar

4 tbsp water

1/2 cup heavy cream

2 tsp vanilla

1 1/2 cups butter, softened

1/2 tsp salt

4 cups powdered sugar

stir together sugar and water in a small saucepan and bring to a boil over medium-high heat. continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

heat cream for 30 sec in microwave. remove sugar/water mixture from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring until completely smooth. be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.  Set aside until cool to the touch, about 25 minutes.

beat butter in large bowl on medium-high speed until light in color and fluffy, about 3 minutes. reduce speed to low, add powdered sugar, and mix until completely incorporated.  add caramel and beat frosting on low to combine. increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

top the cupcake with a heaping serving of icing!


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