PECAN PIE CUPCAKES
If you like pecan pie, you'll love these cupcakes!
Provided by FireStarter77
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g
BROWN BUTTER PECAN PIE
[DRAFT]
Provided by Food Network
Time 1h30m
Yield One 9-inch pie
Number Of Ingredients 15
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 BUTTER PECAN PIE
The nuttiness of a pecan pie is undeniable, but why not play it up a bit by adding brown butter? And my bourbon whipped cream is a whole dessert by itself--but when I pair it with this pie, you know it's going to be a good holiday!
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.
- For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.
- Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.
- Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.
- For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners' sugar and salt. Gently fold in the bourbon.
- Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.
PUMPKIN PIE CUPCAKES
What could be better than pumpkin pie? How about a pumpkin pie cupcake? These are super moist, almost like steamed pudding, and the whipped-cream topping gets a little help from cream cheese to make it sturdy enough for filling and frosting. Oh, and there's still a crust - in the form of crunchy pie-dough garnish.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 17
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.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
- Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
- For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
- For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
- To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.
BROWN SUGAR-PECAN CUPCAKES
Enjoy these delicious pecan cupcakes with brown butter frosting - a perfect dessert to be served at your next party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
- Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. Place 1/4 cup of the pecans in food processor. Cover; process until finely chopped. In small bowl, mix finely chopped pecans and the brown sugar; set aside for topping.
- In another small bowl, mix flour and baking soda; set aside. In medium bowl, beat 1/4 cup butter and the shortening with electric mixer on medium speed until fluffy. Gradually add 3/4 cup of the granulated sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Stir in 2 teaspoons vanilla bean paste. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
- In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and remaining 1/2 cup toasted pecans. Divide batter evenly among muffin cups, filling two-thirds full.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
- Meanwhile, in 1-quart heavy saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until browned. Pour into large bowl; refrigerate 20 minutes. Add cream cheese to browned butter; beat with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in 1 1/2 teaspoons vanilla bean paste.
- Frost each cupcake with generous 2 tablespoons frosting. Sprinkle with reserved pecan-brown sugar mixture.
Nutrition Facts : Calories 333, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 139 mg
EASY PECAN PIE CUPCAKES
No more messy, goopy pecan pie! These cupcakes have the flavor of pecan pie without the mess or silverware to clean up!
Provided by racomom
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
- Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 23.4 g, Cholesterol 58.1 mg, Fat 19.9 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 89.7 mg, Sugar 18.4 g
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