Makes 12 cupcakes
YouTube instructional video is at bottom of page.
What you’ll need
Swans down cake flour
Baking powder
Salt
Sugar
Unsalted Butter (Room temp)
2 large eggs (Room temp)
8 oz’s Sour cream (Room temp)
Whole milk (Room temp)
Canola oil
Vanilla extract
Butter extract
Almond extract
12 oz can Evaporated milk
4 oz’s Pecan halves
Tools you’ll need
12 mold cupcake pan
Cupcake liners
Piping bag
Preparation of ingredients
Cake batter
Step 1- Sift 1 2/3 cup Cake flour 1 1/2 teaspoons baking powder and 1/8 teaspoon salt into a medium sized bowl. Stir all ingredients together.
Step 2- Add 1 stick unsalted butter (Room temp), 1/4 cup canola oil and 1 1/3 cup sugar. Mix on high for 4 minutes. Scrape down sides of bowl.
Step 3- Add 2 large eggs (Room temp) one at a time while mixing on a medium speed.
Step 4- Add 1/3 cup Whole milk (Room temp), 1/3 cup sour cream (Room temp) 2 teaspoons vanilla extract, 2 teaspoons butter extract, and 1/2 teaspoon almond extract into a small bowl. Stir all ingredients together.
Step 5- Add cupcake liners into cupcake molds. Preheat oven to 325 degrees.
Step 6-Add 1 cup cake flour mixture and 1/3 cup milk/sour cream mixture. Mix on a medium low speed until combined.
Step 7- Add 2/3 Cup cake flour mixture and 1/3 cup milk/sour cream mixture. Mix on a medium low speed until combined.
Baking the cupcakes
Preheat oven to 325 degrees.
Step 8- Add Cake batter into a piping bag with the edge tied with a rubber band to prevent cake batter from coming out.
Step 9- Remove rubber band. Add cake batter into cupcake liners 3/4’s full. If you have any leftover batter add a small amount into each individual cupcake liner. Shake pan slightly to make batter more even.
Step 10- Place into a preheated 325-degree oven for 15 minutes. Remove from oven. Toothpick inserted should come out clean. Let cupcakes cool completely.
Making the praline topping.
Step 11- Chop 2/3 cup Pecan halves into small bite sized pieces.
Step 12-Add 1 1/2 Cup Evaporated milk, 4 tablespoons melted unsalted butter, 1 1/2 Cup Sugar, 1/8 teaspoon salt. Stir all ingredients together. Let come to a simmer.
Step 13- Stir mixture for 12 minutes. Mixture will rise. After 12 minutes your mixture will cook down and resemble the following picture below. Pay attention to the simmering pattern in the picture. That will let you know that the pralines are almost ready. (VERY IMPORTANT)
Step 14- Add 2/3 Cup chopped pecans and 2 teaspoons vanilla extract. Stir all ingredients for 6 minutes. Turn fire off and continue to stir for 3 to 4 minutes or until mixture thickens slightly.
Step 15- Add Cupcakes on to a baking pan or a sheet of parchment paper. Add small Spoonfuls of praline mixture on top of each cup cake. Do this carefully and quickly. Let praline mixture harden for 1 hour. It can take up to 24 hours for the candy to harden.
YouTube instructional video
