CRISPY ALMOND CUPCAKE WITH SALTED CARAMEL FROSTING special from Rizal montalban

I been too pre-occupied lately. I still have one pending baking entry in my list. And my baking buddy,  Princess and I made some almond cupcakes that topped with caramel frosting. The caramel was actually a shortcut because it is made from melted caramel candies. You will never believe me. This is where we got the inspiration for our buttercream salted caramel frosting. This blog has recipes for desserts with photos that you can eat before your eyes. The recipe was decadent chocolate cupcakes but a lighter almond flavor. We ended up getting indulged in both because the opposing flavors the sweet almond hint and the salty caramel complemented pretty well. The “skills” part is still a work in progress. Favorite hot munch them for dessert.

INGREDIENTS:

For Almond Cupcakes

1 ½ cups all-purpose flour

2 tsps. baking powder

1 cup regular white sugar

½ cup margarine, softened

½ tsp. vanilla extract

1 tsp. almond extract

¾ cup whole milk

2 eggs

For Salted Caramel Frosting

20 pcs. caramel candies

¼ cup heavy cream

1 cup unsalted butter

1½ tsps. rock salt, divided

4 cups confectioners’ sugar, divided

PROCEDURE:

Preheat oven to 350°F (175°C). Line standard-sized cupcake pan with cupcake papers. Set aside.

In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.

In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.

Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.

Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.

Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.

Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.

Add the remaining confectioners’ sugar and beat until well blended.

Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea.