Friday, June 12, 2009

Praline Cupcakes

While looking through the food blogs I like to browse this morning, I found a recipe for Praline cupcakes that I just had to try! I made a few changes (including frosting them with Cooking Light's caramel frosting), and think they turned out really well! Warning: they are very rich!

Caramel Praline Cupcakes

yield: 14 cupcakes

for the cupcakes:
1/4 c. butter, softened
2 tbsp. applesauce
2 c. cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 tsp. vanilla extract
1/2 c. chopped pecans

for the frosting:
1/2 c. packed dark brown sugar
1/2 c. packed light brown sugar
1/2 c. skim milk
2 tbsp. butter
1/4 tsp. salt
1 1/2 c. confectioner's sugar
1 tsp. vanilla extract

  1. Preheat oven to 375F.
  2. Cream softened butter and applesauce in a mixer.
  3. Sift in flour, sugar, baking powder, and salt.
  4. Add about half of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes. Add remaining milk and the vanilla; beat 1 minute longer.
  5. Stir in chopped pecans. Place paper baking cups in muffin cups and fill about 3/4 full with the batter.
  6. Bake for 25 minutes, or until cupcakes spring back when lightly touched with finger.
  7. While the cupcakes are cooling, start making the frosting.
  8. Combine brown sugars, milk, butter, and salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly.
  9. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally.
  10. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm.
  11. Cool 5 minutes (icing will thicken as it cools), then frost cupcakes.
  12. If you want, top with half a pecan!


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