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DessertsCakes & Dessert Breads pg 1 >  Cupcakes, with Carmel Pecan Frosting



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Makes 6 cupcakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup milk

• 2 tablespoons butter
• 1/4 cup firmly packed light or dark brown sugar
• 1 cup confectioners' sugar
• 1 tablespoon sour cream
• 1/2 cup chopped pecans

Preheat the oven to 375°F. Line a 6-cup muffin pan with paper liners. Combine the flour, baking powder, and salt in a bowl and stir with a whisk. Set aside.

Combine the sugar and butter in a mixing bowl and beat with an electric mixer on medium speed for about 1 minute, until well mixed. Add the eggs and vanilla and beat until smooth. Add the dry ingredients alternately with the milk, stopping the mixer and scraping the bottom of the bowl once, to form a smooth batter. Spoon the batter evenly into the six liners.

Bake for 20 minutes, or until the tops feel firm to the touch and the edges are just starting to brown. Cool on a rack for 10 minutes. Remove from the pan and frost.

To make the frosting, combine the butter and brown sugar in a small saucepan and cook over medium heat, stirring, until the butter and sugar melt and are smooth. Transfer the mixture to a mixing bowl. Add the confectioners' sugar and sour cream and beat for 1 minute at medium speed, or until smooth and thick. Using a flat-bladed knife, spread the frosting on the cupcakes. Sprinkle on the pecans and gently press them into the frosting.


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