Toasted Almond Cupcakes With Caramel Frosting

Source: betty crocker

Heat oven to 350f.

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.

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 brow.

sliced almonds, betty crocker super moist white cake mix, water, vegetable oil, eggs, almond extract, butter, brown sugar, milk, powdered sugar