Vanilla Almond Cupcakes With Frosting Recipes

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

VANILLA ALMOND CUPCAKES WITH FROSTING RECIPE

Steps:

• Melt the white chocolate for the frosting. Set aside to cool.
• Preheat the oven to 350 degrees F. Line a muffin pan with 12-cupcake liners. Set aside.
• In a large bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
• In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar, yogurt, milk, vanilla, and almond extracts until combined.
• Slowly mix dry ingredients into the wet ingredients until no lumps remain. The batter will be thick. Avoid over-mixing. Set aside.
• Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment, beat the egg whites for about 3 minutes until thick and foamy. Fold into the cupcake batter.
• Divide the batter among 12 cupcake liners.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute.
• Switch the mixer to low speed and slowly add the confectioners' sugar until combined. Quickly stir the cooled white chocolate with a spoon, then pour it into the creamed butter/sugar.
• Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
• Add the cream, vanilla extract, and salt. Beat for 1 to 2 minutes until combined.
• Decorate with sprinkles or as desired, serve, and enjoy!