Easy-To-Make New Orleans Praline Cupcakes
Image credit: Charlie Andrews via YouTube
Praline tastes good as is, but when used as a topping for cupcakes, they’re even better! Learn how to make 12 medium-sized delicious cupcakes with yummy praline topping from scratch with this video tutorial by Charlie Andrews on YouTube. Once you’ve tried this recipe, you’d want to make it every day.
Ingredients:
- Swans down cake flour
- Baking powder
- Salt
- Sugar
- Unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 8 ounces sour cream, at room temperature
- Whole milk, at room temperature
- Canola oil
- Vanilla extract
- Butter extract
- Almond extract
- 12 ounces can of evaporated milk
- 4 ounces of Pecan halves
Directions:
Step 1
In a medium-sized mixing bowl, sift 1 and 2/3 cup of cake flour, 1½ tsp of baking powder, and 1/8 tsp of salt, then give them a good stir until combined, add 1 stick of unsalted butter, ¼ cup of canola oil, and 1 and 1/3 cup of sugar, and mix them together over high speed for about 4 minutes. Scrape down the sides of the bowl, then add 2 large eggs one at a time while mixing over medium speed. In a separate mixing bowl, mix together 1/3 cup of whole milk, 1/3 cup of sour cream, 2 tsp of vanilla extract, 2 tsp of butter extract, and ½ tsp of almond extract until well combined, then stir them until well combined. Line the cupcake mold with cupcake liners, then preheat the oven to 325 degrees. Now, add 1 cup of the cake flour mixture and 1/3 cup of milk sour cream mixture to the batter, then mix them together over medium-low speed until combined. Add 2/3 cup of the cake flour mixture and 1/3 cup of milk sour cream mixture, then mix them together until well combined, transfer the cake batter to a piping bag, and fill the cupcake liners about ¾ full. Lightly shake the pan to remove air bubbles.
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Step 2
Bake the cupcakes in the preheated oven for about 15 minutes or until a toothpick inserted at the center comes out clean, then let them cool completely. While waiting prepare the praline topping. Chop 2/3 cup of pecan halves into small bite-sized pieces, then in a pot or saucepan, add 1½ cup of evaporated milk, 4 tbsp of unsalted butter, 1½ cup of sugar, and 1/8 tsp of salt, and stir them together until well combined. Let it come to a simmer and stir the mixture for about 12 minutes, then after the mixture has risen and cooked down, add 2/3 cup of chopped pecans and 2 tsp of vanilla extract, and stir everything together for about 6 minutes. Turn the heat off and continue stirring for 3 to 4 more minutes until the mixture has lightly thickened. Place the cupcakes on top of a baking pan or parchment paper, then top each cupcake with a spoonful of praline mixture, and let harden for 1 hour or up to overnight before serving.
*All these images are credited to Charlie Andrews via YouTube. Give his channel a visit and subscribe for more!
