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Pecan Pie-Stuffed Cupcakes

Pecan Pie-Stuffed Cupcakes
You can never have too many dessert recipes, so give Pecan Pie-Stuffed Cupcakes a try. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 298 calories, 3g of protein, and 17g of fat. Head to the store and pick up eggs, whipping cream, vanilla, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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Cake MixCake Mix
CupcakesCupcakes
WaterWater
EggEgg
Cooking OilCooking Oil
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Muffin LinersMuffin Liners
OvenOven
3
Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil.
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Granulated SugarGranulated Sugar
Brown SugarBrown Sugar
Corn SyrupCorn Syrup
Corn StarchCorn Starch
ButterButter
EggEgg
SaltSalt
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Sauce PanSauce Pan
4
Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
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VanillaVanilla
PecansPecans
5
While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute.
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StuffingStuffing
GelatinGelatin
WaterWater
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Sauce PanSauce Pan
6
Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
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GelatinGelatin
7
In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form.
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Whipping CreamWhipping Cream
GelatinGelatin
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Hand MixerHand Mixer
BowlBowl
8
Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
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Powdered SugarPowdered Sugar
CupcakesCupcakes
FrostingFrosting
VanillaVanilla
9
With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
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StuffingStuffing
CupcakesCupcakes
MelonMelon
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Melon BallerMelon Baller
10
If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.
Ingredients you will need
FrostingFrosting
CupcakesCupcakes
DifficultyExpert
Ready In2 hrs, 40 m.
Servings24
Health Score1
CuisinesAmerican
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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