CPR SPICE CUPCAKE WITH A PRALINE ICING

CPR Spice Cupcake with a Praline Icing image

Provided by Wendy Rusch

Categories Cakes

Number Of Ingredients 26

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CAKE BATTER:
1/2 c rum, warmed (i used a vanilla rum)
1 1/2 c dried cranberries, dried cherries or raisins
2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 tsp all spice or cloves
3/4 tsp nutmeg
1 1/2 c brown sugar
1 stick butter, softened
1 tsp vanilla
2 eggs, room temperature
1 c sour cream
1/2 c pecan pieces, optional
PRALINE PECAN ICING:
1 stick butter
2 c brown sugar
1/4 c rum, if desired
1/2 c milk or cream
1/3 c heavy cream
1 tsp vanilla
dash salt
4-5 c powdered sugar
1/2 c pecan pieces or more if desired, optional as well

Steps:

1. In a small bowl add cranberries and warmed rum, let stand an hour.
2. Preheat oven to 350...place 24 cupcake liners into cupcake pans.
3. In a medium bowl, sift together flour, soda, powder, salt, cinnamon, all spice and nutmeg. Set aside.
4. In a large mixing bowl, cream together brown sugar, butter and vanilla, add eggs and sour cream mixing well. Now add your pecans, rum soaked cranberries AND rum, mixing well, then slowly add dry ingredients, beat on high speed 2-3 minutes.
5. Fill cupcake liners 2/3 full and bake for 17-20 minutes. Test this cupcake with toothpick...it will not spring back to touch, when done... Remove from oven and cool completely then ice with my praline pecan icing...YUMMY
6. ICING: in a medium sauce pan over medium heat stir together butter, brown sugar, rum, milk and cream bring to a boil, remove from heat stir in salt and vanilla. Let cool to room temperature.
7. When brown sugar mixture is cool, pour into mixing bowl and add powdered sugar and mix until smooth and creamy. Stir in broken pecans...this does set up more as you stir in the pecans. Frost your cupcakes and garnish with a dried cranberry or candied pecan...