I love almonds. They are awesome in a variety of chocolate bars–and they are awesome in this cupcake, too!
Ingredients
- 1/2 cup slivered almonds
- 1 (18.25 oz) box white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 tsp almond extract
- Caramel Frosting
- 1 cup sliced almonds
- Heat oven to 375°. Place paper baking cups in 24 muffin cups. In a shallow baking pan, bake slivered almonds 6 to 10 minutes. In a food processor, grind almonds until finely ground.
- In a large bowl, mix cake mix, water, oil, eggs, and almond extract with electric or stand mixer on low speed for 30 seconds. Beat on medium speed an additional 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly between muffin cups.
- Bake 20-24 minutes or until top springs back when lightly touched. Remove from pan cool completely.
- Frost with Caramel Frosting. Press sliced almonds lightly into frosting.
