Baking is a favorite of mine! We are almost to fall so here is a nice treat to bring in the upcoming season!
What you need:
1 1/8 cups butter - softened, divided (1 cup + 2 tablespoons)
2 cups pecans - chopped
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup whole milk
Frosting:
8 ounces cream cheese - room temperature
3/4 cup unsalted butter - room temperature (1 1/2 sticks)
3/4 cup dark brown sugar
1 teaspoon cinnamon
3 cups powdered sugar
2/3 cup pecans - toasted and chopped, for garnish
Lets get started:
Preheat oven to 350 degrees.
Line a cupcake pan with cupcake liners and set aside.
In a large skillet, melt 2 tablespoons of butter and stir in pecans. Toast over medium heat (about 4-5 minutes) but pecans can burn quickly so watch carefully.
In the bowl of an electric mixer, cream together remaining butter (1 cup) and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
In a separate mixing bowl, combine all-purpose flour, cake flour, baking powder, salt and cinnamon. Add to mixer, alternating with milk.
Using a spoon, fold in the toasted pecans. Fill cupcake liners 2/3 full and bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
Frosting
Using an electric mixer, cream together cream cheese and butter until light and fluffy.
Add in brown sugar and cinnamon and cream for 3-4 minutes.
Add powdered sugar, 1 cup at a time until desired consistency is reached. For a thicker frosting, add additional powdered sugar.
Pipe frosting onto cooled cupcakes and top with additional pecans or candied pecans!
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