Almond Cupcake with Salted Caramel Buttercream Frosting

Recipe inspired by: allrecipes.com Almond Cupcake with Salted Caramel Buttercream Frosting

I was having a caramel craving and went in search of a something I could make with everything I had on hand in my cupboard already when I found this recipe. I had never had 'salted caramel' anything, so I was intrigued by this recipe. I also like that the recipe only makes 12 cupcakes - much less time consuming than the traditional 24. I had everything I needed to make these little beauties, so I went to work!

The cupcakes turned out great! They are moist, delicious, and super airy and light - I like that! They actually taste like a Christmas cookie. To taste the cupcake alone you really get a strong almond taste, but with the addition of the salted caramel frosting you get sweet, rich, and nutty that pairs nicely to create a great flavor combination!

Of course, I changed up the recipe just a bit:

Cupcake

1.5 cups all purpose flour

1 3/4 teaspoons baking powder

1 cup sugar

1/2 cup unsalted butter, softened

2 eggs

1 vanilla bean, seeded (or you can use 1 teaspoon vanilla extract)

1 teaspoon almond extract

3/4 cup whole milk

Caramel

1/2 cup brown sugar

1/2 cup unsalted butter

2 tablespoons light corn syrup

1 teaspoon vanilla (more to taste if you prefer)

1/4-1/2 cup heavy cream

1 pinch of salt

Icing

3/4 cup unsalted butter, softened

2 cups confectioner's sugar
Caramel (reserve about a tablespoon or 2 for drizzling)

1/2 teaspoon sea salt (I used 1 teaspoon, but I suggest starting low and adding as needed to taste)

Directions

Preheat your oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.

Starting with the cupcake ingredients, in a mixing bowl cream together 1 cup sugar and 1/2 cup softened butter until well blended. Beat in eggs one at a time until thoroughly combined. Stir in the vanilla bean seeds (or extract) and almond extract. Gradually beat in 1 3/4 teaspoons baking powder and 1.5 cups all purpose flour. Mix in 3/4 cup whole milk until well blended. Scrape down sides as necessary to get everything combined nicely.  Spoon the batter into the prepared cupcake liners to about 2/3 full and bake in the preheated oven about 20-25 minutes. When done, the tops will bounce back when lightly pressed.

While the cupcakes are baking, start on the caramel. Place 1/2 cup brown sugar, 1/2 cup butter, 2 tablespoons light corn syrup, and 1teaspoon vanilla into a saucepan over medium heat. Bring the mixture to a boil; then reduce the heat and simmer until thickened about 3-5 minutes. Let cool until just warm to the touch. After cooling, add the cream a little at a time - mixing after each addition - until the caramel is the consistency of honey. I used about 1/4 cup of cream. Mix in a pinch of salt. Taste and adjust vanilla if needed. Let cool to room temperature.

For the icing, Combine 3/4 cup softened butter with 2 cups confectioner's sugar and at least a 1/2 teaspoon of sea salt in a mixing bowl (If you are using salted butter you can omit the salt). Beat with an electric mixer until the mixture is fluffy. Slowly add the cooled caramel and mix in until the frosting is smooth. I reserved about a tablespoon of the caramel to drizzle over my iced cupcakes.  If piping the frosting, you may need to chill in the fridge for a bit to stiffen.

Once the cupcakes are cooled, frost as you like and enjoy!

As an Allrecipes.com Allstar I have some activities to work through each month to fulfill my commitment. One of the activities this month was to make, review, and photograph something that tastes like summer. I chose these Neapolitan Cupcakes because ice cream is a real summer treat and these just sounded really good.  Also, this particular recipe needed a photograph so I thought it was a good choice!

It was a good choice alright! These were easy to make, and Don said they really do taste like Neapolitan Ice Cream! I didn't believe him - I thought he was just trying to be the sweet hubs he is. So I had to try one for myself. I ended up trying to be good and only ate 1/2 of one and you know what?  He wasn't just being sweet (I should have known better haha)!  They really DO taste like Neapolitan Ice Cream!  Very cool!

They turned out so pretty too!

  

...off to eat that other half!!

Neapolitan Cupcakes

By Life Tastes Good
Published 06/23/2012

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 3/4 cup unsalted butter, softened
• 8 ounces confectioner's sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 325 degrees F and line a muffin tin with cupcake liners (about 24).
2. Combine brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water. Mix until combined. Set aside.
3. In a separate bowl, combine strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil. Beat on low for about 30 seconds and then on medium for about 2 minutes.
4. Fill 1/3 of each of the cupcake liners with brownie mix. Top the brownie mix with strawberry cake mix so the cupcake liners are 2/3 full. You will have cake mix leftover. I like to freeze it to make another batch later. It freezes well.
5. Bake in the preheated oven for about 18-20 minutes or until the cupcake tops spring back when lightly pressed.
6. Cool in pan on a wire rack for 10 minutes and then remove from pan and cool completely on wire rack.
7. Beat 3/4 cup softened butter until creamy. Add 1 cup confectioner's sugar and beat until combined. Turn mixer speed to high and beat until fluffy. Keep adding confectioner's sugar until desired taste and consistency is achieved. Add 1/2 teaspoon vanilla and beat until combined.
8. Pipe icing onto cooled cupcakes and enjoy!

Yield: about 24 cupcakes
Prep Time: 20 mins.

Cook time: 18 mins.
Total time: 38 mins.
Tags: cupcakes, dessert, snack, party, summer, strawberry, brownies

recipe inspired by Allrecipes Neapolitan Cupcakes