Caramel Rose Pecan Cupcakes
Author: 
 
Makes approximately 18 cupcakes.
Ingredients
  • FILLING:
  • 18 unwrapped caramels
  • 2 tablespoons heavy cream
  • ½ cup cream cheese, softened
  • ¼ cup brown sugar
  • 1 egg yolk
  • ½ cup chopped pecans (toasted for the best flavor)
  • CAKE:
  • 6 tablespoons butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs, room temperature
  • 1½ cups cake flour (all-purpose flour may be substituted)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • Buttercream icing (or icing of your choice)
Instructions
  1. In a small saucepan on low heat, melt the caramels and cream, stirring often. Set aside to cool.
  2. In a small bowl, beat the cream cheese and brown sugar thoroughly. Add egg yolk and beat well.
  3. Once the caramel is lukewarm but still fluid, add to cream cheese mixture. Beat well. Stir in chopped pecans. Set aside.
  4. Heat oven to 350 F. Place 18 paper liners in cupcake pans.
  5. In a large bowl, beat the butter and sugar until light and fluffy - at least 2 minutes.
  6. Mix in vanilla. Add eggs one at a time, mixing thoroughly and scraping the sides of the bowl between each egg.
  7. Sift together the flour, baking powder, and salt.
  8. Add half of the flour mixture the butter mixture. Beat well and scrape down the sides of the bowl. Add half of the milk. Beat well and scrape down the sides of the bowl. Repeat.
  9. Fill cupcake liners halfway. Don't add too much; you need to leave room for filling. If you have extra batter, make another cupcake or two.
  10. Using a tablespoon, place a scant spoonful of filling in each cup, using the spoon to make a small depression in the batter before scooping the filling into the center. The filling will still show on top, but this will help some of it to sink into the cupcake.
  11. Bake for approximately 24 minutes, until golden brown around the edges. Test with a toothpick, making sure to insert on the side of the cupcake, away from the gooey center.
  12. Cool thoroughly before icing and decorating.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6879