Oh it was so dreamy..
The filling phase.. the waaaaiting is the harrrdest part!
Tom Petty, you're so right!
By the way, I filled it with brown sugar whipped cream, AND a ribbon of caramel.. just a hint.
One of the first things I learned when we moved to the South is that it's pronounced "Praw-leeen" not "Pray-leen." I know! Total mind blow. Anyways, for some reason, I've recently been on a Pralines and Cream kick. It started with the ice cream.. then one night as I was polishing off my bowl of ice cream, it dawned on me... " I need this in a cupcake." I wanted sweet cream, toasty nuts with brown sugar, and a glorious ribbon of caramel, WITH cake. And so, here it is, my little tribute to the "Praw-leen."
This is what you need:
For the Pecan Crumble:
1/2 cup pecans or walnuts
2 tbs- brown sugar
2 tbs- butter
1/2 tbs- cornstarch
For the Frosting:
1/2 cup firmly packed dark brown sugar
1/2 cup heavy whipping cream
1 cup plus 2 tablespoons butter, softened and divided
5 cups confectioners’ sugar-- I ended up using closer to 3. These cupcakes are SWEET!
P.S. I cheated and used yellow cake mix from a box. There are so many steps to this, I had to cut a corner somewhere.
I also bought a jar of Hershey's caramel sauce rather than making it. LAZY!
First up, make a batch of yellow cupcakes.
While cupcakes are baking you can make the pecan crumble mix. Mix together the nuts, brown sugar, corn starch, and butter in small bowl. Toast up mixture in a small frying pan on medium heat stirring occasionally for five to ten minutes. Let cool. Pecan mixture should harden together. Just break up the pecan mixture until its all broken apart and in a crumble like state.
When the cupcakes are cooling, you can make the filling and frosting. The frosting made just enough for 24 cupcakes. I used every last drop though. It couldn't hurt to add a bit more whipping cream and butter.
In a small saucepan, combine brown sugar, cream and 2 tablespoon butter. Cook over medium heat, stirring frequently, until sugar dissolves. Remove from heat, and cool completely.
In a large bowl, beat remaining 1 cup butter and brown sugar mixture at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
Now fill the cupcakes. As I was filling the bag of icing, I drizzled caramel in the bag in layers. I even filled a couple cupcakes with JUST caramel. SINNER! The tastier cupcakes had less filling in them. It was almost too sweet when I jam packed it with filling.
Then frost the cupcakes however you desire. I was excited to use my new jumbo round tip and keep it simple. Garnish with the pecan crumble and drizzle with caramel.
Enjoy! These were really delicious.