Day 102 – Pecan Pie Cupcakes

10 Nov

Fall is officially upon us. Halloween behind us and the holiday season just around the corner. So, why not start digging in to the “holiday” flavors with these Pecan Pie Cupcakes (recipe below from My Recipes)?

Today’s Book: Harry Potter and the Chamber of Secrets by JK Rowling.

Wheat-Cupcake     Mini-Wheat-Cupcake

The cupcakes are solid and dense, but a little dry.  They have a very wheat-muffin-like flavor. Not a whole lot of anything going on, not bad, just not exciting. I have a feeling that’s on purpose.

Caramel-Frosting

The frosting is thick and gooey.  It’s very similar to a caramel in taste and consistency. Dark, sweet molasses flavor.

Pecan-Pie     Mini-Pecan-Pie

Together they do kinda taste like a pecan pie. The cake is the pie crust and the ‘frosting’ is the gooey filling. I do wish there was a stronger presence of the pecans and not just sprinkled on top. I think I might also prefer it with half wheat/half white flour. The wheat flavor is just a little stronger than I want it to be.

Notes: My “frosting” never got thick enough. I piped it on and it just spread like a glaze or a toffee. Which works fine, it just wasn’t as pretty as the original pictures. I also didn’t have a leaf cookie cutter, so I used stars, hearts and the top of a Christmas tree. It wasn’t exactly the same, but it worked.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 17

RECIPE

Pecan Pie Cupcakes (recipe from My Recipes)

Butter Cake:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Paper baking 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 tablespoons butter
  • 1 teaspoon vanilla extract

Toppings:

  • 1 cup toasted pecans

Piecrust Leaves:

  • 1/2 (14.1-oz) package refrigerated piecrusts

For directions visit My Recipes.

*Tomorrow: Pumpkin Cupcakes*

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