Pecan and praline cupcakes

Description:
This is a very grown-up cupcake. No need to pipe on buttercream here if you haven’t time, a dollop will suffice nicely. The praline can be made in advance and a sprinkle will liven up any cake. However, if you do not have time to make the praline, fear not. An alternative way to finish the cupcakes is to sprinkle some crushed nuts on top.

Main ingredients:
Dairy, Flour, Eggs, Sugar, Nuts

Ingredients:
75g tapioca flour
15g teff flour
115g corn flour
125g potato flour
¼ tsp salt
4 tsp gluten-free baking powder
¾ tsp guar gum
200g butter/margarine, at room temperature
300gcaster sugar
3 large eggs
2½ tsp vanilla extract
50g pecan nuts, chopped
390ml warm milk
Vanilla buttercream:
150g butter/margarine
300g icing sugar, sieved
½ tsp vanilla extract
Praline:
100g roughly chopped mixed nuts (blanched almonds, peeled hazelnuts, pecan nuts)
125g sugar

Serves: makes 12 cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Recipe Type: Cakes & Baking, Entertaining, Cake Stall, Cupcakes
Level of Difficulty: Easy