Sunday, August 29, 2010
So if you would like the recipe, here it is! Share the yumth!
1 box Duncan Hines Devils Food cake mix
1/2 cup oil
1 1/3 cup water
30 caramels (i used generic chocolate covered caramels)
1/4 cup cocoa roasted almonds, chopped
1/2 cup butter, softened
1/3 cup vegetable shortening
1/2 tsp almond extract
1/2 tsp vanilla extract
3 tbs Smuckers butterscotch caramel ice cream topping
2-3 tbs milk
3 1/2 cups powder sugar
Preheat oven to 350 degrees. In a mixxing bowl, combine mix, oil, eggs, water. Mix until combined at low-medium speed for 30 seconds. Then increase to med-high speed for 2 minutes. Scoop batter into muffin tins 1/3 full. Place a caramel in the middle of the batter. Then top with batter until tins are 2/3 full. Sprinkle on chopped almonds, reserving some for frosting. Bake 19 minutes, or until toothpick in center comes clean. Cool on wire racks. Makes 24.
For frosting, mix butter, shortening, almond and vanilla extracts and Smuckers topping until all combined and creamy. Add in powder sugar 1 cup at a time until combined. If mixture becomes too thick, add in 1 tbs of milk at a time until desired consistancy and all powder sugar is incorporated. Frost each cupcake and sprinkle remainder of chopped almonds on top. Slice remaining caramels and place 1 slice on each cupcake as a garnish.
Enjoy! I guarantee you cant eat just one! Better to make a double batch and share with friends. It will give you a reason to enjoy them even longer!
Visit all of the wonderful cupcake creations at http://www.hoosierhomemade.com/ and enjoy!