Praline Mini Cakes Recipes

PRALINE MINI CAKES

Steps:

• Preheat oven to 350°F. Generously grease 2 (6-cup) mini fluted tube pans with shortening (do not use cooking spray); lightly flour.
• Make the Praline Cakes: Beat cake mix and next 3 ingredients together at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 2 minutes, stopping to scrape down sides as needed. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among prepared cake pans.
• Bake at 350°F for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).
• Make the Brown Sugar Icing: Melt 1/4 cup butter in a 1-qt. saucepan over medium-high heat. Stir in 1/2 cup brown sugar, 2 Tbsp. corn syrup, and 2 Tbsp. milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in 1 cup powdered sugar and 1 tsp. vanilla extract with whisk until smooth.
• Drizzle about 1 Tbsp. Brown Sugar Icing over each cake. Store loosely covered at room temperature.

PRALINE PECAN CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

PRALINE MINI CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
• Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.

PRALINE MINI BUNDT CAKES

Steps:

• 1. Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
• 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
• 3. Bake 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4. In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.

MINI EGGNOG CAKES WITH PECAN WHISKEY PRALINE TOPPING

Steps:

• Preheat the oven to 350°F, and grease the pan(s) of your choice: a large (10") tube or bundt-style pan; six small loaf pans (about 3 1/2" x 7"); 12 mini oaf pans (4.5 in. x 2.5 in.or two 8 1/2" x 4 1/2) loaf pans.
• Batter: Beat the butter, sugar, nutmeg, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Whisk the flour and baking powder together, and add to batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
• Pour the batter into the pans.
• Bake 25 to 35 minutes for the small loaf pans, or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, turn it out onto a rack set atop parchment, to catch any drips.
• Topping: Melt the butter, and stir in the brown sugar, corn syrup and salt, stirring until the sugar dissolves.
• Bring the mixture to a boil, and continue to boil for several minutes, until it reaches 240°F (soft ball stage) on a candy or instant-read thermometer. Add the rum/whiskey/bourbon and nuts, and pour the toffee topping over the cake. Cool completely before serving.
• Add the rum/whiskey/bourbon and nuts, and pour the toffee topping over the cake. Cool completely before serving.

PECAN PRALINE MINI CHEESECAKES

Steps:

• To Make the Mini Cheesecakes
• Preheat oven to 325 Degrees Fahrenheit
• Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
• In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
• Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
• Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
• Add the vanilla to the mix
• Add the egg and mix until the mixture becomes creamy
• Pour the cheesecake mixture into the pans filling them halfway up
• Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
• Remove from the oven and cool on a cookie rack for 10 minutes
• Place the pan in the fridge to chill for about 2 hours
• To Make the Pecan Praline
• In a heavy bottomed saucepan, mix the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
• Remove from heat and add the vanilla extract
• Carefully add a spoonful of Pecan Praline on top of each cheesecake
• Place the mini cheesecakes in the fridge to chill for 20-30 minutes
• For Chantilly Cream
• In the mixer, add the cream and mix until soft peaks form
• Add the sugar and vanilla and mix until the cream becomes stiff
• Assembly
• Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip
• Top with a pecan half
• Enjoy!

MINI PUMPKIN CAKES WITH PRALINE SAUCE

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.

PECAN-TOFFEE POUND CAKES WITH PRALINE CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees.
• Spray 5 mini bundt pans with nonstick cooking spray with flour.
• In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.
• Add eggs one at a time, beating until well-combined.
• Combine flour, baking powder, and salt.
• Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.
• Beat in vanilla and stir in pecans and toffee bits.
• Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pans 10-15 minutes. Remove to wire rack to cool completely.
• For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.
• Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.
• Whisking constantly, gradually add 1/2 cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.
• Serve drizzled over cakes.