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Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again.

Jan Moon
Recipe by Oxmoor House September 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter Cake:

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  • Preheat oven to 350°.

  • Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.

  • Combine 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 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

  • Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

  • Pecan Pie Frosting:

  • Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 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 3 hours or until thick. Makes 4 cups. Frost each cupcake.

  • Piecrust Leaves:

  • Unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.

  • Top each cupcake with toasted pecans and 1 piecrust leaf.

Chef's Notes

Pecan Pie Frosting is best when made the night before.

Source

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

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