-
1
Heat oven to 350u00b0F (325u00b0F for dark or nonstick pans).
-
2
Place paper baking cup in each of 24 regular-size muffin cups.
-
3
In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
-
4
Reserve 1 cup almonds for garnish.
-
5
In food processor, grind remaining almonds until finely ground.
-
6
In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
-
7
Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
-
8
Fold in ground almonds.
-
9
Divide batter evenly among muffin cups.
-
10
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
-
11
Cool 10 minutes.
-
12
Remove from pan to cooling rack.
-
13
Cool completely, about 30 minutes.
-
14
In 2-quart saucepan, melt butter over medium heat.
-
15
Stir in brown sugar.
-
16
Heat to boiling, stirring constantly.
-
17
Reduce heat to low; boil and stir 2 minutes.
-
18
Stir in milk.
-
19
Heat to boiling.
-
20
Remove from heat.
-
21
Cool to lukewarm, about 30 minutes.
-
22
Gradually stir powdered sugar into brown sugar mixture.
-
23
Place saucepan of frosting in bowl of cold water.
-
24
Beat with spoon until smooth and spreadable.
-
25
If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
-
26
Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
-
27
Store loosely covered at room temperature.
