Pecan Pie Cupcakes

  • mushu4529 Posted: 11/06/11
    Worthy of a Special Occasion

    Made this recipe today, but from the Big Book of Cupcakes. The books recipe for the butter cake states that it's for 24 cupcakes, but it's actually only for 12. The recipe here on this site is the correct one. As of six hours from the time I made the frosting, it still hasn't set up. I frosted the cupcakes anyways since I won't have time in the morning. There is still a lot of frosting left since it's a little runny still and not the consistency of frosting. I plan on checking the frosting in the morning to see if it set-up fully. Overall, the taste of the cupcakes do taste like Pecan Pie. If the frosting does set-up correctly in the morning I wil make these cupcakes again.

  • TempleTwo Posted: 12/23/11
    Worthy of a Special Occasion

    The frosting never thickened and it tasted like chalk. Which is exactly how the cupcakes tasted. I will never bake these again.

  • Kntrygrlathart Posted: 08/28/12
    Worthy of a Special Occasion

    Made these...very disappointed!! I followed recipe EXACTLY as stated. I even left icing covered as stated in refrigerator for over 12 hours and it NEVER thickened up. The cupcakes were dry...VERY DISAPPOINTED!

  • ChefKristen10 Posted: 03/21/12
    Worthy of a Special Occasion

    These were by far the worst cupcakes I have ever made in my life. The cupcakes were so dry we could barely swallow them, and the frosting never set up. After 16 hours I put it back on the stove and added about another cup of cornstarch and cooked it another 20 minutes and it only thickened to a point of being spreadable, not able to be piped as in the photo. I will absolutely NEVER!!!! make these again.

  • Mingo84 Posted: 08/28/12
    Worthy of a Special Occasion

    I was nervous because of the reviews, so took into consideration how people commented the frosting was watery and chalky tasting, and tweaked it just a little bit. The cupcake part came out fine just the way the recipe called for it. But for the frosting I added about 1/4 cup more cornstarch, and another 1/4 cup more corn syrup, then doubled the vanilla, in order to make consistency thicker but without ruining the taste. Also when stirring it, it definitely takes longer than a minute, I stirred it as long as I needed to, until the frosting was thick in the saucepan, almost 5-7minutes. I didnt even need to leave it in the fridge for a full 3hrs because it was already thick enough (very sticky though). I thought these tasted great, with these changes, and so did the 10 other people that had tried them. (I also left off the leaf decoration, mostly out of laziness)

  • lornacsr Posted: 08/25/13
    Worthy of a Special Occasion

    I made the frosting, because I was going to use it on my own yellow cupcake recipe. So glad I made the frosting first. Something is very wrong with this recipe. 1/2 c. cornstarch is a lot, and I cooked it forever after it boiled. Could not get rid of that overpowering raw cornstarch taste. I'll keep pecan pie where it belongs...in pecan pie!

  • IslandGirlBaker Posted: 08/21/13
    Worthy of a Special Occasion

    This recipe was disappointing! The frosting was ridiculously complicated (I could not figure out how to thicken it properly, after it set in the fridge overnight) and the consistency is way too thin to spread or pipe. I made these cupcakes for my daughter-in-laws play date group.... can you say "frustrated!"

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