BUTTER PECAN CUPCAKES WITH CREAMY PRALINE FILLING
Rich, buttery, and moist Butter Pecan Cupcakes with a creamy Maple Mascarpone filling and a Praline Buttercream frosting. The flavor of New Orleans in every bite.
Provided by Joanie Zisk
Categories Dessert
Time 1h
Number Of Ingredients 21
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.
SOUTHERN PECAN PRALINE ICING RECIPE - (4.3/5)
Provided by Tammy-5
Number Of Ingredients 18
Steps:
- CAKE: Grease and flour three nine-inch round cake pans and preheat oven to 350°F. Cream the butter or margarine with both Granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing (recipe follows). Recipe yields a nine-inch, three-layer cake. ICING: Melt the butter or margarine in a large saucepan over medium heat. Remove from heat, then stir in Granulated Sugar and Imperial Light Brown Sugar. (Sugars will not dissolve). In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about fifteen to twenty minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about thirty minutes), then spread evenly between cooled cake layers and over the top and sides of the cake. Recipe yields icing for a nine-inch, three-layer cake.
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
PECAN PRALINE BUTTER CREAM ICING
I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 3-4 cups of frosting, 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1486.3, Fat 114.5, SaturatedFat 58.1, Cholesterol 233.9, Sodium 132.8, Carbohydrate 116.7, Fiber 3.5, Sugar 113, Protein 8.7
CAROL'S BUTTER PECAN CAKE
This is a cake that can be served anytime.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g
BUTTER PECAN ICE CREAM
Creamy homemade ice cream! Excellent summertime treat!
Provided by SUSAN LONG
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
- Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
- Pour into ice cream maker and freeze according to manufacturers' directions.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g
PRALINE BUTTERCREAM
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
- Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
- Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
- Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
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