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Country Kitchen
October 1, 2012 Previous Recipe | Next Recipe
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Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
Carnival Cupcakes

Jean Fontaine, Baldwin County
1 cup chopped pecans
2 ¼ cup self-rising flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
1 small box vanilla pudding
1 cup coconut rum
½ cup Crisco oil
4 eggs, beaten well

Place paper cupcake liners in 12-cup muffin pan. Line each cup bottom with 1 tablespoon chopped pecans. Mix remaining ingredients in a large bowl; beat well for 5 minutes. Pour ¾ cup batter in each cup. Bake for 18 minutes in 350 F oven. Cool and place choice of topping on each cupcake. (Jean prefers meringues on her cupcakes.)





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