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Almond Joy Cupcakes Recipe

Ingredients

How to make it

  • Cupcakes:
  • 1- Preheat over to 350'F
  • 2 - Make white cake mix according to package directions
  • 3 - Add coconut extract and mix with electric hand mixer
  • 4 - Fill lined cupcake cups 2/3 way
  • 5- Top each with some shredded coconut (about 1T each)
  • 5- Bake for about 20 minutes or until coconut is browning on top and toothpick inserted comes out clean. See Photo
  • 6- Allow to cool completely on cooling rack.
  • Frosting:
  • 1- Place butter in a bowl and beat until creamy with electric mixer
  • 2- Add sugar and cocoa, mixing well
  • 3- Add milk in portions, mixing each time
  • 4- Add vanilla
  • Topping (Almond brittle):
  • 1- Combine sugar and water on stovetop and bring to boil, allow to boil until temperature reaches 230'F (soft ball stage)
  • 2- Roughly chop almond and heat over medium heat in skillet
  • 3- Add 2-3 T sugar mixture (simple syrup) to almonds and stir to coat. Cook a few minutes stirring frequently on low heat then transfer to parchments paper to cool
  • Frost cupcakes
  • Break up almond brittle and top each cupcake with a piece and some of the leftover shredded coconut.
  • Enjoy your almond joy in cupcake form!
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The Cook

Skruzel Fairhaven, MA

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