Monday, March 5, 2012

Pecan Pie Cupcakes

These cupcakes are just as they sound- like a pecan pie in cupcake form. Regardless of how full people are, these cupcakes always get gobbled up. I am always asked for the recipe. This past weekend my sister-in-law asked how I get the edges so crispy and caramelized. Basically, it's magic.

I tell you, they are the easiest thing to make. You are literally just mixing everything in a bowl. The only thing is you wants to make them small- they are pretty decedent. If you don't have a mini-muffin pan (like this), these can be made in a standard muffin tin but they'll need a bit longer to bake- start with increments of 5 minutes.

There is no leavening (i.e. baking powder, baking soda, etc) in the batter, so you want to fill the muffin cups almost to the top because they won't rise any bigger. And turn out the muffins as soon as possible- no more than 5 minutes after taking them out of the oven- to avoid them sticking and having to dig them out. Although that means any "reject" cupcakes that get mangled in the process are the cook's treat. Do what you have to do.

Adapted slightly from via Bake or Break
Makes 24 mini cupcakes

  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 cup all purpose flour

Preheat oven to 350 degrees F. Butter and flour a mini muffin tray, set aside.

Combine all ingredients but flour in a bowl and stir to combine. Sprinkle over flour, stir until just combined.

Fill muffin cups with batter, filling almost full. Bake in the middle of the oven 18 minutes, or until a toothpick inserted in the middle of one comes out clean. Cool a couple of minutes, then turn out muffins and cool on a rack.

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