This yummy almond cupcake recipe has a salted caramel buttercream icing. By making the caramel from scratch it gives you some to dribble over the top for a fancy look.
Butter can be substituted for margarine, of course but that's just what i used. The milk could be any type.
If desired, save back a tablespoon or so of the caramel from the icing, for a drizzle over top of the cupcakes.
These cupcakes are super delicious, but there are a couple things I changed while making the recipe as well as things I would do differently when making them again. First, I used all unsalted butter - not margarine or salted butter. Next, I double the amount of almond extract because I really wanted that flavor to shine through and 1 tsp just wasn't enough. Lastly, I had to add almost an additional cup of confectioner's sugar to the frosting because it was way too loose. In addition to my changes, I would definitely change the caramel recipe the next time around - it's too greasy. Instead I would make a "real" wet caramel (water and sugar) and omit any butter. To finish them, I topped them with slivered almonds and a sprinkle of fleur de sel. While I did make some changes, these cupcakes are sinfully good and I will definitely make them again. - 17 Jun 2011 (Review from Allrecipes USA and Canada)
Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting. - 10 Sep 2011 (Review from Allrecipes USA and Canada)
These were excellent! I made them for family and friends and everyone raved about them. I drizzled the caramel mixture over the batter once the liners were filled for an added caramel taste. I also drizzled the caramel on top of the frosting and topped them with a few granules of sea salt to help cut the sweetness!! - 07 Aug 2011 (Review from Allrecipes USA and Canada)