Reviewed: May 22, 2012

I made this today for my husband to take to a potluck at his work. I doubled the recipe for the cupcakes, but used the regular recipe for the frosting and caramel. I'm glad I didn't double the caramel! There is a ton left over, and I dipped the tops of each cupcake in the caramel, and then drizzled it over frosting. I didn't have enough frosting for all of my cupcakes (maybe 6 aren't frosted) so I poked holes in them with a fork and applied a thick layer of the caramel. Everything is very tasty. I will definitely be making this again. Only adjustments I made were using Agave Nectar instead of corn syrup (I didn't have any) and I used an extra tsp of almond extract to intensify the almond flavor. Yum!

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Reviewer:

lauraritchey

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Santa Maria, California, USA

Reviewed: May 22, 2012

I only made the cupcake and decided on a different icing. These were absolutely fabulous! The almond extract really gives the cupcake a great flavor.

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Reviewer:

Marieclaire0924

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

Recipe is primarily for the buttercream frosting. it was delish. It wasn't too sweet and had the perfect salted caramel taste. However, it was really messy and melty- if that makes sense. I made cupcakes and the frosting seemed to want to melt/run away from the cupcakes even though they were flat topped and on a flat surface. Any suggestions on how to thicken it up w/o sacrificing flavor?

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Reviewer:

c9550

Reviewed: Mar. 18, 2012

I am rating this for the cake portion only, as i chose to make a different icing for these. The almond cupcakes are truly delicious. They easily rival the almond cake from a bakery across the state from me that my mother in law gets me on my birthday each year (and I crave all year long!) Dense and moist and a perfect almond flavor that is not too overwhelming but definitely distinct.

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Reviewer:

PhotograMom

Reviewed: Mar. 13, 2012

These turned out really good! It actually made 24 cupcakes for me instead of 12 like it yields. Fairly simple to make and the frosting turned out great! It wasn't runny or loose like other reviews stated, I actually put in some whipping cream to make it a tad softer! Make sure you taste while you go on the frosting. I think if I put in ALL of the carmel it would have been way too strong. Also, when making the carmel, just put in the cream a little at a time, just because it says half a cup, doesn't mean you should just throw it in there. Go a little at a time to get the right consistency and it'll turn out perfect!

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Reviewer:

OhEmGina

Reviewed: Feb. 25, 2012

I followed the recipe to a T and was so disappointed in the frosting! It was very sweet and didn't firm up like I had expected it to (probably operator error). In order to "save" what I had made, I tried another reviewers tip of sprinkling some salt (I used a pinch of Kosher salt on each cupcake) on top to cut down on the sweetness. Apparently that helped because my Husband says he loves the sweet and salty taste..

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Reviewer:

Mary Jo

Cooking Level: Expert

Living In: Stuart, Florida, USA

Reviewed: Feb. 7, 2012

I have only made the frosting from this recipe, which is very scrumptuous! I made a devil's food cake, and used this frosting - it was a great hit. It has become my staple caramel frosting!

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Reviewer:

tpolonenko

Cooking Level: Expert

Reviewed: Jan. 28, 2012

the frosting was horribly sweet and didnt pass as caramel flavor. WAY too sweet. not good!

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Reviewer:

footstinky

Reviewed: Jan. 9, 2012

The cupcake itself is awesome.. no need to change anything. The frosting can be tweaked to your preference. You have to do some adjusting to make it more salty or sweet depending on what result you are looking for. I highly suggest as others did that you cut down on the butter for the frosting, as it will make it more thin and greasy. The extra powdered sugar is helpful, but you may need to add an extra pinch of salt to even out the sweetness. Thanks for the recipe!

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