*Praline Topped Coffee and Pecan Cupcakes*
Makes 12 large cupcakes

Best made and eaten on the day, but the unfrosted cupcakes freeze very well, if you want to bake a batch and then just decorate and eat as needed.

For the coffee syrup:
3 TBS instant coffee granules
6 TBS boiling water
2 TBS caster sugar

For the cakes:
175g of butter, softened (3/4 cup)
175g of caster sugar (9/10 of a cup)
3 large free range eggs
175g of self raising flour (a generous 1 1/2 cups)
50 chopped toasted pecan nuts (1/2 cup)

For the Praline:
100g of caster sugar (generous half cup)
50g of chopped toasted pecan nuts (1/2 cup)

For the frosting:
200g of icing sugar, sifted (a generous 1 1/2 cups)
2 TBS creme Fraiche
150g of unsalted butter, softened (2/3 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a muffin tin with medium to large holes with paper liners.  Set aside. 
Line a baking sheet (for the praline) with some baking paper.  Set aside.

To make the coffee syrup, whisk all of the ingredients together until the sugar is melted.  Set aside to cool.

Cream the butter and sugar for the cakes together until light and fluffy.  Beat in the eggs, one at a time.  Sift in the flour, drizzle with 3 TBS of the coffee syrup and then whisk together for a few minutes.  Fold in the pecans.  Spoon the batter into the prepared muffin cups, filling 2/3 full.  Bake for 20 minutes, until risen and lightly golden. (The tops should spring back when lightly touched.) Remove from the oven.  Prick the tops of the hot cupcakes with a fork and then spoon over the remaining coffee syrup allowing it to soak in.  Remove the cakes to a wire rack to cool completely.

To make the praline.  Tip the sugar into a medium sized frying pan.  Cook gently over low heat, without stirring, until the sugar is melted.  Increase the heat slightly and let the sugar simmer until it turns a deep golden caramel colour.  (This literally only takes a few minutes, so be on your guard.)  Remove from the heat immediately.  Stir in the toasted chopped pecans.  Stir quickly and pour out onto the lined baking sheet.  Spread out thin using two forks.  Allow to cool completely until set.  Bash with the end of a rolling pin to break it up.

To make the frosting, sift the icing sugar into a bowl.  Tip in the creme fraiche and the butter.  Beat together until smooth.

Spread a portion of the frosting on top of each cold cupcake and sprinkle with a little bit of the crushed pecan praline.  Serve on the day.  Delicious!