YUMMY right?! They tasted just as delicious as they look. Here are the recipes I used so you can try them for yourselves!
1 1/3 cups of all purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of sugar
1/4 cup of butter at room temperature
1 large egg
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1 cup of buttermilk
1. Preheat oven to 350 degrees and place liners in a 12 cup muffin pan.
2. In a medium bowl stir together the flour, baking soda, baking powder and salt.
3. In a large bowl beat the butter and sugar together with an electric mixer until it looks creamy.
4. Add the egg, vanilla extract and almond extract and beat until smooth.
5. Add half of the flour mixture and stir until almost combined.
6. Add the buttermilk and stir until almost combined.
7. Add the rest of the flour mixture and stir until completely combined.
8. Divide mixture evenly into the muffin cups.
9. Bake for 18-20 minutes at 350 or until a toothpick inserted in center comes out clean.
10. Let cupcakes cool for 10 minutes then transfer to wire rack.
11. Make sure they are cold to touch before frosting.
If you don't like pralines for some crazy reason, at least make these cupcakes with your favorite icing. They are some of the yummiest cupcakes I've ever had!!!
(Bear with me on this recipe. I made it up.)
4 sticks of unsalted butter, softened
3 cups of confectioners sugar
4 homemade or store bought pralines
1. Break the pralines up into small pieces and pulse in the food processor until you get the consistency of brown sugar.
2. With an electric mixer, beat the butter until creamy.
3. Add 1 cup of confectioners sugar and stir in.
4. Continue adding each cup of confectioners sugar and stirring after.
5. Add the praline mixture and stir until just blended. (Beware: This icing is VERY sweet and VERY thick. You will not need much for each cupcake.)
1 cup of heavy cream
2 teaspoons of vanilla extract
2 teaspoons of confectioners sugar
1. Beat the cream and vanilla together until they form a lazy peak
2. Sift the sugar over the cream and beat until you get a sturdier but still soft peak. Make sure not to beat too much or it will form lumps.
I put the whipped cream in a freezer bag and cut a corner off and plopped some on top of each cupcake after I frosted it.
WARNING: These are addictive. This recipe makes way more than what you need for the cupcakes and you might gain a couple pounds because you will end up eating the rest.
1 egg white
1 tablespoon of water
1 pound of pecan halves
1 cup of white sugar
3/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1. Preheat oven to 250 degrees and grease a baking sheet.
2. In a mixing bowl, whip together the egg white and water until foamy.
3. In a separate bowl, mix together sugar, salt, and cinnamon.
4. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
5. Bake at 250 degrees for 1 hour. Stir every 15 minutes.
There ya go girlies!! I hope ya'll will enjoy them as much as we did. If anyone decides to make these, please let me know how you liked them!!