Pecan Pie Cupcakes
Source of Recipe
Amy Sandifer
List of Ingredients
- Butter Cake:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups all-purpose soft-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- Paperbaking cups
- Vegetable cooking spray
- Pecan Pie Frosting:
- 1 cup firmly packed dark brown sugar
- 1 cup dark corn syrup
- 1/2 cup cornstarch
- 4 egg yolks
- 1 cup whipping cream
- 1/4 teaspoon salt
- 4 tablespoon butter
- 1 teaspoon vanilla extract
- Toppings:
- 1 cup toasted pecans
Instructions
- To prepare Butter Cake, preheat oven to 350 degrees.
- Beat butter and sugar at medium speed with an electric mixer until creamy.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
- Stir in vanilla.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
- Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. .
Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
- To prepare Pecan Pie Frosting whisk together first 6 ingredients in a heavy saucepan.
- Bring to a boil over medium heat, whisking constantly.
Boil, whisking constantly, 1 minute or until thickened.
- Remove pan from heat; stir in butter and vanilla, whisking until butter melts.
- Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick.
- Frost each cupcake. Top each cupcake with toasted pecans.
Final Comments
Pecan Pie Frosting is best when made the night before.
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