Eat, Play, Shove
The husband has traditionally gotten a bad wrap as being a terrible cook. This stereotype most likely comes from the fact that it’s true. To help us along, author and culinary instructor Danielle is here to teach us a thing or two about making a meal without making a fool of ourselves.

One of my favorite things in the world is making cupcakes.Seriously, I am obsessed. And I can’t make just a plain cupcake either, oh no, I have to turn it into something different, something bigger. The recipe for today is just such a recipe.

Sorry, no kids cooking this time. I finally got inspiration to make cupcakes so today you will receive my newest cupcake recipe. Wish I could share them with you for real, for now you will have to drool and take my word for how awesome they are.

Pecan Caramel Upside Down Cupcakes
1 C Butter, softened
1 ½ C Sugar
3 Eggs
2 Egg yolks
1 tsp. Vanilla
2 ½ C. Flour
1 tsp. Salt
3 tsp. Baking Powder
1 C. Milk
¼ C. Chopped Pecans
1 tsp. Ground Cinnamon
¼ C. Brown Sugar
½ C. Applesauce
Preheat oven to 325 or 315 if you are in a higher elevation. With a mixer, cream the butter and sugar together until combined, about 3-4 minutes. On slow speed add one egg at a time, mixing after adding each egg, add vanilla, mix until combined. In a separate bowl combine flour, salt and baking soda. Add some of the flour mixture. I divide the flour into 4 portions. With the mixer on low, mix until the flour mixture is well incorporated. Then add ¼ cup of milk and mix. Do this alternately until you have added all the flour and milk. Milk should be the last thing you add. Now add the pecans, cinnamon, brown sugar and applesauce. Pour into cake pans or cupcake liners and bake for 20-22 minutes, or until the centers spring back when touched or a toothpick comes out clean when inserted.
Pecan Caramel
½ C. Butter
1 C. Brown Sugar
¼ C. Chopped Pecans
¼ C. La Lechera
¼ C. Milk
In a heavy saucepan over medium heat, melt butter. Once butter is melted add brown sugar and whisk. Once the butter and browns sugar are completely combined add the milk, whisking until the milk is well incorporated. Add the pecans and La Lechera. Cook for a couple of minutes and set aside.
The original plan for these cupcakes was to fill them with the caramel, but I quickly realized that they were so moist that they fell apart as soon as they were unwrapped. I was bummed, I really wanted caramel filled cupcakes, but my husband saved the day! Yes, I admit that my husband saved the day. He came up with the brilliant idea of turning the cupcakes upside down and pouring hot caramel on top! And voila Magic!!!

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