I ended up making those White Chocolate Caramel Cupcakes again… 8 am Saturday morning and there I am in my kitchen baking for Steph’s 30th birthday… and true to my word in my blog on Friday night – I did twist up the original recipe.
This time I included pecans – 1/3 c. of pecans were added to the batter before spooning it into the muffin tins.
And, I only made 12 – these ones were larger than Friday’s cupcakes.
Also, instead of the Milk Chocolate Butter Cream Icing I made a Maple Butter Cream Icing. Topped with pecan halves – these little treats were a real hit!
Maple Butter Cream Icing
3 tbsp butter, room temperature
1 1/4 c. powdered sugar
4 – 5 tbsp maple syrup
12 x pecan halves
Beat the butter, maple syrup and the sugar together in a bowl until pale and fluffy.
The original recipe called for 3 tbsp maple syrup – so you can start with that and then adjust according to your taste buds and what you feel is appropriate for the cupcake.
I piped the icing on top of the cupcakes and then topped them each with a pecan half.
Happy Birthday Steph!