Pecan Praline Butter Cream Icing Recipes

BUTTER PECAN CUPCAKES WITH CREAMY PRALINE FILLING

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)

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.

BUTTER PECAN LAYER CAKE

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.