Week 32, September 8,2014 ~ Pumpkin Praline Cupcake

This could quite possibly be the PERFECT fall cupcake! This was my kick off to the "I wanna bake all the fall things" season. If fall was a flavor it would taste like this cupcake. It is a upside down pumpkin pecan cupcake with a praline topping and cinnamon mascarpone whipped cream. If you only make one pumpkin dessert this season MAKE IT THIS CUPCAKE!!! you won't regret it! This definitely won't be the last pumpkin cupcake I bake this season! If you want to take these cupcakes to a whole other level you could definitely add bacon to the praline mixture! but maybe thats just me!

This recipe makes 12 cupcakes

Preheat oven to 350 and either spray the muffin tin with non stick spray or line with foil liners for less mess!

For the praline topping:

• 4 tablespoons butter
• 2 tablespoons heavy cream
• 2/3 cup brown sugar
• 1/2 cup pecans, chopped

1. Place butter, heavy cream and brown sugar in a small saucepan on the stove.  Heat on medium heat until butter is completely melted and ingredients are combined.  
2. Take off stove and stir in pecans.  Distribute praline mixture evenly amongst the liners.

For the Pumpkin Pecan Cupcake:

• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 can pumpkin puree (freeze the rest in a baggie for next time!)
• 2 large eggs
• 1 cups all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp ground cloves
• 1/2 tsp pumpkin pie spice
• 1/2 cup chopped pecans

1. In a large bowl, mix the flour, baking soda, baking powder, salt, and spices. Set aside.
2. In the mixer, cream together the sugar, oil, vanilla and pumpkin. Add the eggs, one at a time, mixing well after each. 
3. Add the flour mixture and blend until well incorporated. Use a rubber spatula to scrape the bowl and make sure it's all mixed in.
4. Put a large spoonful of pumpkin cake batter in each muffin tin on top of the praline mixture. Make sure to only fill the cupcakes 2/3rds full or the praline mixture will bubble over and get messy. But its not the end of the world if this happens.
5. Bake for about 20 minutes until tops spring back when lightly touched. Remove from heat and let cool for 5 minutes before removing to rack to cool completely.

For the Cinnamon Mascarpone Whipped Cream:

• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1/2 tsp cinnamon
• splash of vanilla
• 1/2 cup of sugar

1. in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla extract. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar and vanilla. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
2. Frost cupcakes and try not to eat all of them!