Roasted pecan and caramel cupcakes

Viva 15/11/2007

Amanda Laird

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Serves 24

125 g	Butter
1 tsp	Vanilla essence/extract
½ cup	Caster sugar
2	Eggs
½ cup	Self raising flour
¼ cup	Ground almonds
¼ cup	Pecans, (toasted and finely chopped, plus 1 tbs extra to garnish)

Preheat oven to 180 degC. Line mini muffin trays with paper cases, or oil spray silicone cases.
Cream the butter, vanilla and sugar until pale, then add the eggs one at a time, mixing well.
Fold in the flour, almonds and pecans, alternating with the milk.
Spoon the mixture into each case and bake for 10-15 minutes or until golden and cakes spring back when lightly touched.
Put all the icing ingredients in a small saucepan and warm over a gently heat, stirring until smooth.
Bring to the boil. Remove from heat and let cool a little, then drizzle over the cakes.
Top cakes, topping with extra chopped pecans.