Looking for a fabulous dessert or coffee break treat that the whole family will love? This Easter, be the hostess with the mostess and serve these scrumptious Almond Cupcakes, courtesy of my friends at Almond Breeze.
With a peek-a-boo filling and gorgeous sugar-coated almonds as garnish, they’re almost too pretty to eat! (I did say almost…)
Making sugar-coated almonds is a breeze (no pun intended). In an ungreased baking pan, roast 2 cups sliced almonds at 375°F for 10 minutes, turning pan and stirring halfway through baking time. Then, bring 1/2 cup sugar and 1 cup water to a boil in a large pan; add almonds and stir. Sugar will crystallize – don’t panic! – keep stirring and it will start to caramelize.
Remove from heat and spread almonds onto a baking sheet lined with parchment paper. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container. They are great for snacking, in popcorn or as a topping for ice cream. …