Praline Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These delightful praline mini cupcakes combine buttery sponge with rich praline flavour. Made with praline paste and syrup, and topped with a praline cream frosting and chopped pecans, they offer an indulgent treat in a small package. Ready in just 45 minutes total, with 20 minutes preparation and 25 minutes baking time, these little cakes suit anyone seeking an elegant dessert or special occasion bite.
Ella x
Ingredients
- 300 gall-purpose flour
- 6 gbaking powder
- 12 gsalt
- 200 ggranulated sugar
- 120 gunsalted butter
- 3large eggs
- 10 mLpure vanilla extract
- 80 gpraline paste
- 60 mLpraline syrup
- 120 mLheavy cream
- 120 gpowdered sugar
- 60 gchopped pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
- 3
In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs one at a time.
- 4
Add the flour mixture to the butter mixture and mix until just combined. Stir in vanilla extract.
- 5
Divide the batter evenly among the muffin cups.
- 6
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 7
While the cupcakes are baking, prepare the praline icing.
- 8
In a small saucepan, combine praline paste and praline syrup. Bring to a boil over medium heat, stirring constantly.
- 9
Remove the cupcakes from the oven and let cool completely in the pan. Once cool, drizzle with praline icing.
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