My challenge now is to find or create new recipes and combinations of cupcakes, frostings and additions. I have been looking up different ideas on Google and found this combination that intrigued me. I cannot, however, tell you where I found it--just google it :). The cupcakes are a brown sugar flavor, which is fun and caramel-y and toffee-y. I crushed up some toasted pecans (how expensive are they, by the way??) and mixed them in. Cupcake done. Now for the frosting. I REALLY wanted a caramel flavor, and so many called for heating this, boiling that, and to be honest, I did try heating the egg whites and sugar and I was not successful. SOMEONE needs a double boiler and a candy thermometer. So as I was making the base with powdered sugar and butter, I said "Forget this" (Cee-lo style, tho) and started making my own. Again, I couldn't tell you how I did it, but it is essentially a buttercream with caramel added to it. OH, but I DID make the caramel. Not too hard, but dangerous if you stop watching the boiling sugar. And then if the frosting is too runny as you add the caramel (1/4 cup maybe?), just add a little more sugar. Easy! I topped it off with a toasted pecan. I really adore these cupcakes--the flavor of the brown sugar is different and I love pecans!!
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