Pecan Pie Cupcakes

Name: Pecan Pie Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 237 milliliters firmly packed dark brown sugar; 118 milliliters butter, softened; 4 Tbsps butter; 118 milliliters cornstarch; 237 milliliters dark corn syrup; 4 egg yolks; 2 larges eggs; 118 milliliters milk; 237 milliliters Paperbaking; 237 milliliters toasted pecans; 400 grams 1/2 package refrigerated piecrusts; 0 teaspoons salt; 1 teaspoons salt; 177 milliliters sugar; 1 teaspoon vanilla extract; 355 milliliters all-purpose soft-wheat flour; 237 milliliters whipping cream

The recipe Pecan Pie Cupcakes could satisfy your Southern craving in roughly 45 minutes. This recipe makes 24 servings with 357 calories, 4g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, pecans, eggs, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Beat butter and sugar at medium speed with an electric mixer until creamy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

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.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Milk

Salt

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Ingredients you will need

Cooking Spray

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.

Equipment you will use

Oven

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.

Equipment you will use

Whisk

Sauce Pan

Remove pan from heat; stir in butter and vanilla, whisking until butter melts.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Whisk

Frying Pan

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.

Ingredients you will need

Cupcakes

Wrap

Equipment you will use

Plastic Wrap

Unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves.

Ingredients you will need

Pie Crust

Equipment you will use

Cookie Cutter

Bake according to package directions. Makes about 48 leaves.

Equipment you will use

Oven

Top each cupcake with toasted pecans and 1 piecrust leaf.

Ingredients you will need

Pie Crust

Cupcakes

Pecans

Equipment

Ingredients

Servings:

2teaspoons

baking powder 237milliliters

firmly packed dark brown sugar 118milliliters

butter, softened 4Tbsps

butter 118milliliters

cornstarch 237milliliters

Paperbaking 237milliliters

toasted pecans 400grams

1/2 package refrigerated piecrusts 0teaspoons

salt 1teaspoons

salt 177milliliters

sugar 1teaspoon

vanilla extract 355milliliters

all-purpose soft-wheat flour 237milliliters

whipping cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Tatomer Vandenberg Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 27 dollars per bottle.