Cupcakes with Espresso Buttercream & Pecan Praline
- 1 hour 25 mins cooking time
Preheat the oven to 160C/140C fan/gas mark 3.
Mix the flour, sugar and baking powder in a bowl. Add Lurpak® butter, milk, eggs and vanilla to the dry ingredients and stir until well incorporated.
Divide mixture into a 12-piece cupcake pan lined with paper cups of your choice.
Bake the cupcakes approx. 25 minutes or until golden brown, and a skewer inserted in the middle comes out clean.
Transfer the cupcakes to a baking rack and let them cool before decorating.
Melt the sugar in a heavy-based pan over medium heat until golden. Don´t stir, just gently swirl the pan to help dissolve the sugar. Add the Lurpak® while stirring. Add the cream, bring to a boil and reduce slightly. Remove from heat and cool completely before using it on top of buttercream.
Place sugar and water in a large heavy-based pan over high heat and cook 8-10 minutes until the sugar turns into a golden caramel.
Pour onto a baking tray lined with baking paper and tilt the tray so you get a thin and even layer. Sprinkle immediately with pecans and leave to set. Chop the praline roughly.
Beat the Lurpak® butter on medium-speed until light and creamy. Gradually sift in the icing sugar and beat until completely smooth. Add the cooled espresso and beat on high-speed until fluffy. Place the buttercream in a piping bag fitted with a 1 cm star nozzle. Pipe out a generous rosette of buttercream on each cupcake.
Drizzle with caramel syrup and sprinkle with pecan praline.