What Kind Of Cupcake Are You?

Anyways one of the icons on the first page was entitled “What Kind Of Cupcake Are you?”. Curious I clicked on the link and took the short quiz. Based on my answers it says I was a Toasted Almond Cupcake with Caramel Frosting. The reason they said this cupcake fit me because “It’s only appropriate that the cupcake representing you also represents spirit and adventure. The caramel, almond, cupcake combination isn’t what you expect – it’s better.”

If I do say so myself that they are dead on. I would like to think that I am full of spirit and adventure. This cupcake looks so yummy and interesting; I will absolutely give it a try.

from Betty Crocker.com

Cupcakes:
1 1/2 cups sliced almonds
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon almond extract

Caramel Frosting:
1/2 cup butter

1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
2.
In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.
3.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4.
In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
5.
Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes.

So What Kind of Cupcake are You? Take the quiz, find out and let me know!

I REALLY need to stop surfing the web and get back to work, and do laundry, and most importantly clean my kitchen so I can make these cupcakes.