Pecan Pie Cupcakes Yall! For The Filling: 1 cup Light Corn Syrup 3 eggs 1 cup sugar 2 tablespoons melted butter 1 teaspoon Vanilla Extract 1-1/2 cups Pecans For the Spice Cupcake: 1 Box of Spice Cake Mix 1/3 cup of Oil 1 cup of Water 3 Eggs beaten For the Butter Pecan Icing: 1 & 1/2 cups of Butter Flavored Crisco Shortening 1/2 stick of Unsalted Butter at room temperature 3 cups of Powdered Sugar 2-3 tablespoons of Crushed Pecans (make sure these are really crushed otherwise they will get stuck in the piping tip when piping the icing) 2-3 teaspoon of Butter Flavor Extract (you can find this with the food coloring and other spices) Directions: Mix cake mix, water, oil and 3 eggs together with a hand or stand mixer until smooth and well-combined. Then pour into cupcake holders and bake at 350F for about 12 minutes. Let Cool Completely. Next, whisk corn syrup, 3 eggs, sugar, melted butter and vanilla extract together. Fold in pecans. Pour mixture into a well-greased pie pan. Bake mixture for about 1 hour at 350F. Next, beat with a hand mixer or stand mixer the crisco shortening, unsalted butter, butter extract and gradually add the powdered sugar. Keep beating this mixture and adding powdered sugar until a stiff icing forms. Then mix in some finely crushed pecans to the icing. Using a spoon, dip out a small amount of the middle of each cupcake. Fill the cupcake with a teaspoon of pecan pie filling. Pipe the butter pecan icing on top of each cupcake with a piping tip of your choice. Garnish each cupcake with pecan halves.
Posted on: Fri, 23 Jan 2015 21:58:09 +0000
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