Cpr Spice Cupcake With A Praline Icing Recipes

SPICE CUPCAKES

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

CPR SPICE CUPCAKE WITH A PRALINE ICING

Steps:

• 1. In a small bowl add cranberries and warmed rum, let stand an hour.
• 2. Preheat oven to 350...place 24 cupcake liners into cupcake pans.
• 3. In a medium bowl, sift together flour, soda, powder, salt, cinnamon, all spice and nutmeg. Set aside.
• 4. In a large mixing bowl, cream together brown sugar, butter and vanilla, add eggs and sour cream mixing well. Now add your pecans, rum soaked cranberries AND rum, mixing well, then slowly add dry ingredients, beat on high speed 2-3 minutes.
• 5. Fill cupcake liners 2/3 full and bake for 17-20 minutes. Test this cupcake with toothpick...it will not spring back to touch, when done... Remove from oven and cool completely then ice with my praline pecan icing...YUMMY
• 6. ICING: in a medium sauce pan over medium heat stir together butter, brown sugar, rum, milk and cream bring to a boil, remove from heat stir in salt and vanilla. Let cool to room temperature.
• 7. When brown sugar mixture is cool, pour into mixing bowl and add powdered sugar and mix until smooth and creamy. Stir in broken pecans...this does set up more as you stir in the pecans. Frost your cupcakes and garnish with a dried cranberry or candied pecan...

BUTTER PECAN CUPCAKES WITH CREAMY PRALINE FILLING

Steps:

• TO MAKE THE CUPCAKES
• Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
• Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
• In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla and maple syrup.
• In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.
• Stir in the buttered pecans.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.
• TO MAKE THE FILLING
• Using an electric mixer, combine all ingredients and whip until smooth.
• Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.
• TO MAKE THE FROSTING
• Place two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes.
• Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.
• Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

SPICED BUTTERCREAM

Steps:

• In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
• Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
• Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.

PECAN PRALINE BUTTER CREAM ICING

Steps:

• -Pecan Pralines-.
• Melt butter over medium heat in a saucepan.
• Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
• Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
• On parchment paper, spread out the pecan mixture and let cool completely.
• Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
• -Butter Cream Icing-.
• Add a dash of salt to the egg whites and beat for 30 seconds.
• Place the whites over a double broiler and add sugar 1/2 cup at a time.
• Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
• Whip mixture on medium high until bowl is cool to the touch.
• Cut up the cold, but not hard, butter, and slowly add it to the meringue.
• Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
• Add vanilla.

SOUTHERN PRALINE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.