Thanks to Blue Diamond Almonds, who sponsored this post I get to share so many of my Tastemaker Opportunities with you! I was contemplating how to use the Honey Roasted Vanilla Almonds and since I was in a cupcake mood (after scarfing down the chocolate chipotle ones) I thought the honey vanilla would be perfect with a Red Velvet cupcake! The cream cheese frosting, vanilla and almond flavors go so well together. I used the Food Network recipe for Red Velvet cupcakes because it’s simple and delicious. Pair these cupcakes with some Moscato or Cognac and you have yourself a great pairing!


2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract



Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar


Blue Diamond Roasted Honey Vanilla Almonds


Method of Preparation:


Preheat the oven to 350 degrees F.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Bake in oven for about 20 to 22 minutes.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the sugar and on low speed, beat until incorporated.

Increase the speed to high and mix until very light and fluffy

Garnish cupcakes with a stripe of Blue Diamond Honey Roasted Vanilla Almonds