Phenomenal Phoods

Vanilla Almond Cupcakes with Caramel Frosting

Ingredients:

• Vanilla Almond Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 2 large eggs + 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup milk
• 1/4 cup vegetable oil
• Caramel Frosting:
• 1/4 cup sugar
• 2 tablespoons water
• 1/3 cup heavy cream
• 3/4 teaspoon vanilla
• 1 1/2 cups butter, softened
• 2 1/2 - 3 cups icing sugar

Instructions:

1. Vanilla Almond Cupcakes:
2. Preheat oven to 350 degrees F and line a muffin tin with cupcake papers.
3. Combine flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer for this). Add the butter, sour cream, eggs, extracts, milk and vegetable oil. Beat at medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as you go.
4. Fill each cup about 3/4 of the way full. Bake until for 20 to 25 minutes until the tops are golden brown and a toothpick comes out clean.
5. Caramel Frosting:
6. Combine the sugar and water in a small saucepan and place over medium heat. Bring to a boil and allow to cook for about 5-6 minutes without stirring until it turns an amber colour.
7. Remove from the heat and slowly stir in the cream. You need to stir it really well, or you will end up with chunks of caramel that harden. I had a couple of those that I had to pull out. Beat the butter and icing sugar together with a hand mixer or the paddle attachment of a stand mixer. Add the caramel and beat until combined. Add more icing sugar or milk depending on what the consistency is. I wanted to pipe the icing into the cupcakes so I needed it to be a little thicker.