I'm still baking for the Gourmet Supper club. All morning long I've been baking these Pecan brown sugar cupcakes with salted caramel frosting. If you're going to make these be sure to toast the pecans the night before and leave ample time to let the frosting in all it's various stages cool. They're delicious. For some reason my picture of these came up as a separate post, so if you want to see what they look like check out that post.
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