This was part of the ‘Cajun Birthday Lunch’
I LOVE pralines. It’s that brown sugar-y sweetness that I just can’t resist. I wanted to put that into a cupcake, yet that wasn’t quite enough…I decided to top it off with a PRALINE COOKIE. Oh. Yeah. What have you got to lose, right?
1-1/2 sticks (3/4 cup) butter
1 cup sugar
3/4 cup brown sugar
1 Tablespoon vanilla
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup milk
1 cup chopped pecans
vanilla buttercream frosting
praline cookies (recipe here)
Preheat your oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl whisk the flour, baking powder, and salt in a bowl. Set aside.
In the bowl of an electric mixer, cream the butter and sugars until fluffy.
Add eggs one at a time. Then the vanilla.
Alternate the milk with the dry ingredients until combined.
Now I am sort of anti-nuts in my desserts, but these little chopped pecans add SO MUCH to this cake. It’s scrumptious, seriously.
Stir in the chopped pecans, then pour into prepped liners.
Bake 17-20 minutes depending on your oven.
Let cool on wire racks.
When cool, frost with vanilla buttercream. You could stop there. You…could. OR…
…you could make a batch of Praline Cookies!!
Just add a praline cookie on top and you’re good to go! Totally unecessary? YES. But it looks so good and you get a cookie AND a cupcake. Hooray for overload.