Caramel Cupcakes with Coconut Pecan Topping

Caramel Cupcakes with Coconut Pecan Topping

These caramel cupcakes are rich, moist and just a little gooey. With a secret caramel centre and a coconut pecan topping, we bet you can’t eat just one. Baking with canola oil has its health benefits. Canola oil is light, doesn’t interfere with other flavours and reduces the trans and saturated fats in your baking, making it a heart healthy choice.

Makes
12
  • Ingredients

    Caramel Cupcakes

    • 1 1/2 cups all-purpose flour (375 mL)
    • 1 1/2 tsp baking powder (7 mL)
    • 1/4 tsp salt (1 mL)
    • 1 cup packed brown sugar (250 mL)
    • 1/3 cup canola oil (75 mL)
    • 2 eggs (2)
    • 2 tsp vanilla extract (10 mL)
    • 1/2 cup 1% milk (125 mL)
    • 12 chocolate covered caramel pieces

    Coconut Pecan Topping

    • 1/2 cup canola margarine (125 mL)
    • 1 cup packed brown sugar (250 mL)
    • 1/2 cup evaporated milk (125 mL)
    • 2 cups shredded coconut (500 mL)
    • 1 cup coarsely chopped pecans (250 mL)
    • 1 tsp vanilla extract (5 mL)
  • Directions

    Caramel Cupcakes

    1. Line a muffin pan with paper liners. Pre-heat oven to 350°F (180°C).
    2. In medium bowl, combine flour, baking powder and salt. Mix well. Set aside.
    3. In large bowl, beat together brown sugar, canola oil and eggs until thickened, about 2-3 minutes. Beat in vanilla. Add dry ingredients along with the milk to the wet ingredients.  Beat until well combined, about 1 minute.
    4. Divide cupcake batter into the paper lined muffin pan. Push 1 piece of chocolate caramel candy into the center of each cupcake. Make sure batter covers candy.
    5. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the cupcake comes out clean. Note: caramel will come out sticky but ensure that cupcake part is cooked. Remove cupcakes from pan and cool completely on wire rack.
    6. Frost with coconut pecan topping. Recipe follows.

    Coconut Pecan Topping

    1. In medium saucepan, over medium heat, combine canola margarine, brown sugar and evaporated milk. Cook, stirring constantly until brown sugar has dissolved and mixture is bubbling, about 3 – 4 minutes.
    2. Stir in coconut, pecans and vanilla. Cool to room temperature.
    3. Cover tops of cupcakes with mixture.

Nutritional Analysis

Serving Size
1 cupcake with topping
Servings
12
Calories
530
Total Fat
30 g
Saturated Fat
9 g
Cholesterol
35 mg
Sodium
280 mg
Carbohydrates
64 g
Fiber
3 g
Protein
5 g