Pecan Praline Cupcakes

posted in Recipes on 8/9/2015

INGREDIENTS: Pecans: 3 cups of sugar 1 1/4 cups of hot water 1 1/4 cups of chopped pecans 24-36 pecan halves 1/4 teaspoon of cream of tartar 1 teaspoon of maple extract

INSTRUCTIONS: Use oil or butter to coat a mini muffin tin well. Place all ingredients (except the whole pecans) into a large saucepan and heat over stove, stirring occasionally, until it reaches 234F degrees. Remove from heat and stir for 5-8 minutes until the candy loses it’s glossy look and gets more cloudy and granular.

Spoon (carefully!!!) into well- greased muffin tin. Press a pecan half into the top of each praline and allow to cool. When cooled, tip onto clean surface.

INGREDIENTS: Cupcakes: 2 1/2 cups flour 3 teaspoons of baking powder 1/2 teaspoon of salt 1 1/2 cups granulated sugar 3/4 cups unsalted butter, softened

3 eggs 1 teaspoons of vanilla 2 teaspoons of maple flavoring 1/2 cup whipping cream 1/4 cup of chopped pecans (as desired)

INGREDIENTS: Praline Buttercream frosting: 1/2 cup brown sugar (firmly packed) 1/2 cup whipping cream 2 sticks (one cup) butter 5 cups powdered sugar

INSTRUCTIONS: Cupcakes: Preheat the oven to 350 degrees. Line muffin tins with 24-30 cupcake liners. In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy. Add eggs once at a time until incorporated and then mix in vanilla and maple flavoring.

In a different large bowl mix together the dry ingredients: flour, baking powder, and salt. Add flour mixture to the sugar and butter, alternating with the cream. Stir in pecans.

Fill cupcake liners about 2/3 full and bake for 15-18 min. Be careful to not over-bake. Cool in pan for a few minutes before removing to finish cooling on the counter.

INSTRUCTIONS: Frosting: In a small sauce pan, heat brown sugar, cream and 2 tablespoons of butter on medium heat, stirring often, until sugar dissolves. Remove from heat and cool completely.

In a large bowl, beat together the cooled brown sugar mixture with remaining butter until smooth. Add powdered sugar and beat on high until light and fluffy. Place in a zip-top bag fitted with a decorator’s tip, and pipe frosting onto cooled cupcakes. Top with a praline pecan.