TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING
In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
- In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
- Bake and cool as directed on box for cupcakes.
- 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.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 27 g, TransFat 0 g
TOASTED ALMOND FROSTING
I found this wonderful recipe in Cook's Illustrated Magazine. This recipe makes 3 cups of icing, enough to frost one 4-layer cake.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
- Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
- Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment.
- Beat on medium speed until soft peaks form, about 5 minutes.
- Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
- Remove bowl from mixer and use rubber spatula to gently fold in almonds.
Nutrition Facts : Calories 495.2, Fat 18.3, SaturatedFat 1.4, Sodium 154.2, Carbohydrate 78.4, Fiber 4.1, Sugar 70.2, Protein 10
TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING
Make and share this Toasted Almond Cupcakes With Caramel Frosting recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 2h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
- Reserve 1 cup almonds for garnish.
- In food processor, grind remaining almonds until finely ground.
- In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
- Fold in ground almonds.
- Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- 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 at room temperature.
TOASTED ALMOND BARS
This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.
Provided by Doug in Manhattan
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
- Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
- Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
- Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
- Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
- Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g
SUGARED TOASTED ALMOND SALAD TOPPING
This simple topping turns an average salad into something above and beyond! I pair these with my sweet sour salad dressing and they make an amazing salad! I like to make up a big batch of these and keep them on-hand in an airtight container to use as a salad topper. I like to toast my almonds to a nice medium-brown, they take on a bolder flavor and really mix well in any salad.
Provided by Dave Hirschler
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 16
Number Of Ingredients 2
Steps:
- Line a baking sheet with waxed paper.
- Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 7.4 g, Fat 3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.2 g, Sugar 6.4 g
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