Pecan Praline Cupcakes


It was just one of those times when one thing led to another. 

I opened a packet of pecans & ate one.

Obviously I was hungry as all I could think about was roasted pecans with

........a little toffee.

I made the toffee, added the pecans & yum - was that a hint of coffee?

From there it was a short hop, skip & a jump to these delicious Pecan Praline Cupcakes. 


This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 




Dry ingredients 

150 g Bakers' Magic gluten free flour

175 g Brown sugar

35 g Cocoa (I used rich dark cocoa)

1 tsp Bicarb of soda

1/2 tsp Baking powder

3/4 tsp Salt

Wet ingredients 

150 g Warm water

145 g Milk

1 tsp Vinegar

1 egg

100 g Oil (I use rice bran oil)

1 tsp Vanilla extract


Pecan Praline 

250 g Caster sugar

125 g Hot water

1 tsp Vinegar

125 g Pecans (Riverside brand)


Praline Filling

250 g Pecan praline

100 g Butter

50 g Water

pinch of salt  



Coffee Butter cream Icing

250 g Butter (softened)

500 g Icing sugar (sifted)

1/2 - 1 tsp Coffee granules (instant)

100 g Water (approximately)


Pecan Praline

Line a baking tray with baking paper.

Combine sugar, vinegar and hot water in a saucepan over low heat. Stir until sugar has dissolved. Avoid splashing the sides of the saucepan with the sugar mixture as this increases the likelihood of the toffee crystallising. 

Increase heat to high and bring to the boil.

Boil, without stirring, for approximately 12 - 15 minutes or until the mixture turns golden. Turn off the heat.

Add in the pecans.

Pour toffee onto prepared tray. Allow to cool. 

Pecan Praline Filling 

Put 250 g of the praline into a food processor. Keep the remaining praline for topping the cupcakes.

Pulverise the praline as finely as possible. 

Melt the butter. 

Add melted butter & water to pulverised praline. 

Blend in processor until smooth.    


Turn oven on to 170 C.

Line 2 muffin trays with 16 - 18 patty pans. If using smallish patty pans you may need 24. 

Mix together the dry ingredients. I usually blitz them together using a food processor.

Whisk together the wet ingredients.

Pour half of the wet ingredients onto the dry ingredients. Use a spatula to combine. Use a scraper to get rid of any lumps.

Mix in the remaining wet ingredients.  

Pour into the patty pans to just over half full. 

Transfer to the oven & bake for 15 - 18 mins. The length of time will depend on the size of the cupcakes & your oven. Bring out of the oven & allow to cool.

Use something round to make a hole in the middle of the cupcakes. I used a cannoli tube.  


Transfer the praline filling to a piping bag & fill the cupcake holes. Alternatively put the filling into/onto something that makes it easy to transfer it to the hole in the cupcake.  


Dissolve the coffee with 25 g of hot water.

Cream together the softened butter & the dissolved coffee.

Mix in approximately half of the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it lighter & fluffier.

Add in the remaining icing sugar & continue mixing. 

Add in approximately 50 g of water & continue creaming the mixture.

Stop the mixer & taste a little of the icing. Does it have a good flavour? - if needed add in more dissolved coffee. Is it too grainy? - add in a little more water ~25 g.

Transfer icing to a piping bag fitted with a nozzle. Top the cupcakes with as little or as much icing as you like.

Smash the remaining praline & sprinkle the pieces on the top of the cupcakes.  

Simply enjoy!