I’m trying my best to relish these last few days of November before Fall is (basically) over. Soon everything will be geared toward Christmas and winter. Don’t get me wrong…I CAN NOT WAIT!!! For now, though, I’m still working with Autumnal flavors when I bake and this weekend I made something COMPLETELY different.
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For this cupcake, I used a recipe from one of my newer cookbooks that I recently purchased, “The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen” by Candace Nelson. The Brown Sugar Praline Cupcake just sounded so delicious and was unlike anything I’ve made recently. I also had a very strong desire to use nuts because I LOVE them! My kids hate nuts so most of the time I avoid recipes that use them.
The recipe makes 12 cupcakes but I doubled it because I like to share them when I make them. So I either take them to the office or my husband takes them to work and they usually get devoured and I save myself an extra 5 pounds on my hips. My favorite pan to use is the Wilton Mega Muffin Pan which cooks cupcakes PERFECTLY!
The book called for a cookie dough icing which sounded Ah-mazing, but I wanted something more caramel-y so I took that recipe and altered it slightly. I added some brown sugar and butter, melted it together and brought it to a boil then let it simmer for a minute. After turning down the heat, I added some whole milk and let it simmer a few more minutes. I didn’t want it to turn into actual CARAMEL so I didn’t let it cook too long. Once it cooled off a bit I added some powdered sugar until it was spreadable. Finally I topped them with some toasted pecans.
As I said before my kids hate nuts so they weren’t willing to try one but my husband did. He loved them! And he doesn’t really eat a lot of sweets so for me, that’s saying something. The cake was moist and fluffy and the icing was decadent and delicious!
What’s your favorite treat this time of year?