Pecan Pie Cupcakes

19 May

Well, if it isn’t a new blog posting. How very exciting! Today I had made Pecan Pie Cupcakes, which was quite the treat. My son had helped and when I say that I mean he pulled the hand mixer down onto his walker. He had batter all over his forehead and arms. It was a mess, but my youngest dog sure loved it. She may be lying in a corner somewhere in a sugar coma.

So, I must say, the recipe when ate all together tastes just like pecan pie. It’s out of this world, for sure. The cupcake, by itself, tastes like a dog biscuit smells though. I had a problem with the frosting setting up, but I had only two egg yolks left. So, chances are, it is my fault that it didn’t set up like it should. It did thicken though. It’s more like a glaze.

I had used the wilton tip 233 to put some of the glaze/frosting in the middle of the cupcake. I didn’t put pecans on all of the cupcakes because my husband isn’t that big on nuts of any kind.It calls for a little pie cut leaf to be put on the top, but I wasn’t up for the extra work.

Here they are.

Pecan Pie Cupcakes

adapted from

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
1 cup toasted pecans
Piecrust Leaves:
1/2 (14.1-oz) package refrigerated piecrusts

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. Makes 4 cups. Frost each cupcake.
To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
Top each cupcake with toasted pecans and 1 piecrust leaf.

Note:Pecan Pie Frosting is best when made the night before.


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