Praline Cupcakes - Babycakes MT-6 Instruction Manual

Praline Cupcakes

Kathy and Roxanne do not always share the same food tastes; in fact, they usually
prefer opposite flavors! The exception to this rule is pralines, which they both adore.
When they attend culinary conferences in New Orleans, their idea of a fun afternoon is
"praline tasting" in the French Quarter.
Tips
No buttermilk on hand? Stir 2 tsp (10 mL) lemon juice or white vinegar into 2⁄3 cup (150
mL) milk. Let stand for 5 to 10 minutes or until thickened. Proceed with the recipe.
Garnish each cupcake with a pecan half.
Makes 34 to 36 cupcakes
Paper liners (optional)
11⁄2 cups
1 tsp
1⁄4 tsp
1⁄4 tsp
1⁄2 cup
3⁄4 cup
1⁄2 cup
2
2 tsp
2⁄3 cup
1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set
aside.
2. In a medium bowl, using an electric mixer on medium-high speed, beat butter
for about 2 minutes or until fluffy. Add granulated sugar and brown sugar; beat
for 1 to 2 minutes or until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Add flour mixture alternately with
buttermilk, making three additions of flour and two of buttermilk and beating
on low speed until blended.
3. If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22
mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center
of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool
completely. Repeat with the remaining batter.
4. Frost with Southern Praline Frosting (recipe on page 21).
Excerpted from THE BIG BOOK OF BABYCAKES™ CUPCAKE MAKER RECIPES by
Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
packed brown sugar
large eggs, at room temperature
vanilla extract
buttermilk
Southern Praline Frosting
375 mL
5 mL
1 mL
1 mL
125 mL
175 mL
125 mL
2
10 mL
150 mL
17