Cpr Spice Cupcake With A Praline Icing Recipes

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...

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
• Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
• Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.