food

Pecan Pie Cupcakes

Why make a whole pecan pie when you can make these cute cupcakes instead?

food

Pecan Pie Cupcakes

Why make a whole pecan pie when you can make these cute cupcakes instead?

Ingredients

PECAN PIE CUPCAKES

  • 429 grams all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams caster sugar
  • 1/2 teaspoon salt
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Shortbread cookie crumbs
  • A couple of tablespoons of salted caramel (for frosting)
  • 1/4 cup salted caramel sauce

Filling

  • 125 milliliters corn syrup
  • 55 grams brown sugar
  • 55 grams white sugar
  • 1/2 cup chopped pecans
  • 3 tablespoons thickened cream
  • 60 grams unsalted butter

Steps

PECAN PIE CUPCAKES

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan-forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients.
  3. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand-like texture.
  4. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  7. To prepare your frosting add a couple tablespoons of salted caramel and mix well to combine evenly.
  8. Once your cupcakes have baked and cooled create a hole in the center using an apple corer or a sharp knife (you could even use the widest point of a piping tip. Fill with pecan mix.
  9. Fill a piping bag with frosting and fit with a plain tip. Pipe in a donut swirl as demonstrated in the video. Place a teaspoon of pecan pie filling on top of the frosting and fit a piping bag with a small star nozzle (I used a Wilton #32) Pipe little dollops around the pecan filling to create a 'pie crust' look.
  10. Finish off with a sprinkle of pie crust on top of the pecan filling.

Filling

  1. To prepare the pecan filling place brown sugar, white sugar, butter, and corn syrup in a medium sized pot and stir until everything is melted and combined. Bring to a boil and then turn down the heat and let it simmer away for 5 min to get it a little darker in color. Once it darkens turn the heat off.
  2. Take it off the heat and very slowly and carefully add the cream. It will splatter a little.
  3. Stir the cream into the hot syrup very slowly and gently until it's all combined evenly before you add all the chopped pecans and stir those in as well.
  4. Set aside to cool down.