Almond Cupcake with Salted Caramel Buttercream Frosting
Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.