Brown Butter Pecan Pie Cupcakes Recipes

PECAN PIE CUPCAKES RECIPE

Steps:

• Start by preheating your oven to 350 degrees.
• Make your cupcakes. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
• In another bowl, cream butter and sugar together, until fluffy. Add eggs, beating well between each addition, then mix in vanilla.
• Add half of the dry ingredients to the wet, and mix until combined. Mix in sour cream.
• Add the remaining dry ingredients and mix again
• Line a muffin tin with cupcake liners, and fill the liners ¾ full.
• Bake 20-22 minutes, until the cupcakes are cooked throug
• While your cupcakes are baking, make your pecan pie filling.
• In a saucepan, whisk together sugar, brown sugar, and cornstarch.
• Stir in corn syrup, melted butter, salt, and beaten eggs.
• Cook over medium heat, stirring frequently, until mixture begins to boil.
• Remove from the heat and stir in chopped pecans and vanilla. Set this mixture aside to cool to room temperature. It will thicken some as it cools.
• Make your brown sugar buttercream icing. In a large bowl, cream together butter and sugar until fluffy.
• Add vanilla, and mix.
• Add powdered sugar slowly, mixing with each addition.
• Then, add milk, if needed, to reach the proper consistency for your frosting.
• Store this in the refrigerator while you finish your cupcakes.
• Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.
• Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.
• Finish by frosting your Pecan Pie Cupcakes with the brown sugar buttercream.

BROWNED BUTTER PECAN PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
• Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
• Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
• Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
• Spoon batter into the muffin tin, filling each cup 2/3 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PECAN PIE CUPCAKES

Steps:

• 1. prepare butter cake as directed. Frost each cupcake with pecan pie frosting. Top each with toasted pecans and one pie crust leaf.
• 2. Pecan pie frosting: 1 cup firmly packed dark Brown sugar 1 cup dark corn syrup 1/2 cup cornstarch four egg yolks 1 cup whipping cream 1/4 teaspoons salt 4 tablespoons butter 1 teaspoon vanilla extract whisk together first six ingredients in a heavy pan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, one minute or until thickened. Remove pan from heat. Stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture to prevent a film from forming. Chill about three hours or until thick. Makes 4 cups
• 3. pie crust leaves: one half of a package, 14.1 ounce, refrigerated pie crusts leaf shaped cookie cutter unroll pie crust on a flat surface. Using a 1/2 inch leaf cookie cutter, cut out leaves. Bake according to package directions.
• 4. butter cake: 1/2 cup butter, softened 3/4 cup sugar two large eggs 1 1/2 cups soft wheat flour or all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup milk 1 teaspoon vanilla extract paper baking cups vegetable cooking spray preheat oven to 350. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix 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. Place paper baking cups in one muffin pan, 12 cup size, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or till wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 12 cupcakes

BROWN BUTTER PECAN PIE

Steps:

• Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Pour the butter into a small bowl and freeze until firm, about 15 minutes. Butter a 9-inch (not deep dish) pie pan lightly with butter. Combine the flour, sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips, press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired. Make the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F. Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.)

BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 325F.
• Place pie dish on a baking sheet and set aside.
• Melt butter in a small saucepan. Continue cooking over medium heat, stirring occasionally, until slightly browned. Remove from heat and let cool for 10 minutes.
• Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth.
• Slowly drizzle in melted butter, whisking the entire time until fully incorporated.
• Stir in pecans.
• Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
• Place the pie on a cooling rack to cool. The pie will settle as it cools. Let it cool completely before slicing and serving.

BROWN-BUTTER PECAN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
• For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
• To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.