I love this cupcake!  I like to eat it with caramel, everyone else in my family likes them plain.  Whenever I make these, I’m always asked for the recipe, so here goes!)

I got the recipe from: (Pampered Chef calls them Sticky Caramel Mini Cakes)

[amazon_image id=”B000LJMENG” link=”true” target=”_blank” size=”medium” ]SEASON’S BEST RECIPE COLLECTION fall/ Winter 2006[/amazon_image] (this is such a good collection, there are so many I still haven’t tried but really want to and a couple that I make All. The. Time!

Ingredients

3/4 c buter (not margarine)

1/2 c toasted pecans (I usually use more!)  😉

1 and 1/2 c flour

1 tsp baking powder

1/4 tsp salt

1 and 1/4 c packed brown sugar

2 eggs

1/2 tsp double strength vanilla (or I just use 1 tsp of regular)

Steps

1. preheat oven to 350 degrees
2. Spray Silicone Cupcake Pan and set aside
3. microwave butter 30 seconds at a time until melted, set aside
4. combine chopped up pecans, flour, baking powder and salt, mix well and set aside
5. add brown sugar, eggs and vanilla to the butter and whisk until smooth
6. add butter mixture to flour mixture and stir until just combined
7. using a large scoop, place a level scoop of batter into each well of pan
8. bake 18-22 minutes or until golden brown
9. remove from the oven and let cakes cool for 5 minutes in the pan
10. Enjoy!

These are so good.  I’ve bought a few other festive silicone cake pans for different occasions!

I have learned not to make more than two batches at a time!

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We also love this sauce on ice cream

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Pampered Chef did not contact me to write this post, I just really love these cakes!!

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