Cupcake

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Set aside.
2. In a medium bowl, mix flour, baking powder and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla extract. Beat in flour mixture alternately with milk.
4. Divide batter among cupcake tins, filling 2/3 full. Bake for 12 – 15 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cupcakes on wire rack.

Praline Frosting

1. In a large saucepan, melt butter over medium heat. Add brown sugar and bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil.
2. Remove from heat, and let cool completely. (Speed up this process by cooling mixture in refrigerator).
3. Transfer to a stand mixer. Gradually add powdered sugar to caramel mixture, beating at medium speed until blended. Beat at high speed 2 minutes or until creamy. Frost cupcakes with frosting.

Candied Pecans

1. In a medium sauce pan over medium high heat, add sugar and pecans. Stir with a rubber spatula until sugar is completely melted and pecans are well coated with sugar glaze.
2. Remove from heat and stir in cinnamon and vanilla. Transfer pecans to a nonstick baking sheet or glass plate. Chill 5 minutes. Break apart pecans and place on top of cupcakes.