HONEY ROASTED ALMONDS:.
Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
Roast almonds for 10mins (or until browned).
While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
Allow almonds to cool completely.
Once cooled, use a food processor to chop the nuts relatively small.
Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
Spread finished almonds onto aluminum foil & allow to cool.
HONEY ZUCCHINI ALMOND CUPCAKES:.
Preheat Oven to 350 degrees F. Line muffin tin with liners.
In a large bowl, beat the eggs, sugar, and canola oil.
Add orange juice, honey, and almond extract & continue beating.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
Gradually add dry ingredients to wet ingredients. Mix well.
Add shredded zucchini. Stir until fully incorporated.
Add honey roasted almonds. Stir until fully incorporated.
Fill liners 2/3 - 3/4 full.
Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
DARK CHOCOLATE BUTTERCREAM FROSTING:.
Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.
