Name: Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Ingredients: 9 oz. white chocolate chips; 12 tbsp butter, cut into 12 pieces, at room temperature; 16.5 oz. (3 cups plus 1 tsp) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (plus more for dusting the inside of the pan); 1 1/2 tbsp baking powder; 3/4 tsp xanthan gum; 1 1/2 tsp salt; 1/2 tsp baking soda; 6 large eggs, separated, at room temperature; 1/4 tsp cream of tartar; 3/4 cup granulated sugar; 3/4 cup dark brown sugar; 2 tbsp pure vanilla extract; 1 cup whole milk buttermilk, at room temperature; 1 recipe Salted Caramel Italian Meringue Buttercream – follow instructions for the salted caramel version; 1 recipe Almond Pralines (recipe follows)

Ingredients

1 cup whole almonds, roughly chopped into large pieces
¼ cup sugar
1 tablespoons butter
1 tsp ground cinnamon
1 teaspoon salt

Instructions

Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and add to the tops frosted cupcakes.