Monday, January 5, 2015

Week 41, November 9, 2014 ~ Pumpkin Pecan Pie Cupcakes

I guess this cupcake is similar to the first pumpkin cupcake I made ( the pumpkin praline cupcakes) but I don't care because pumpkin cupcakes are delicious! The cake is my go to pumpkin cupcake recipe. Then it is filled with pecan pie filling and topped with a pumpkin spice mascarpone whipped cream. Since is a heavier cupcake I wanted to top them with a lighter frosting. Then I topped with with pecans leftover from the filling. For the filling I baked a crust less pecan pie and once it cooled a little bit I filled the cupcakes with it. 

The recipe makes 24 cupcakes

- 1C karo light corn syrup
- 1C sugar
- 3 eggs, well beaten
- 2 tbsp butter, melted
- 1 tsp pure vanilla extract
- 1 1/2 C pecan halves

1. Preheat oven to 350
2. Mix all the ingredients except for the pecans with a spoon and then fold in pecan halves
3. Pour mixture into a pie pan and bake for 60 minutes.
4. Let cool on a wire rack while preparing the cupcakes.

For the Pumpkin Cake

  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 can pumpkin puree (15 oz)
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1 tsp pumpkin pie spice
  1. In a large bowl, mix the flour, baking soda, baking powder, salt, and spices. Set aside.
  2. In the mixer, cream together the sugar, oil, vanilla and pumpkin. Add the eggs, one at a time, mixing well after each. 
  3. Add the flour mixture and blend until well incorporated. Use a rubber spatula to scrape the bowl and make sure it's all mixed in.
  4. Fill cupcake tins 2/3rds full.
  5. Bake for about 20 minutes until tops spring back when lightly touched. Remove from heat and let cool for 5 minutes before removing to rack to cool completely.
  6. Core the cupcakes and fill with a tablespoon or so of filling. Reserve some of the pecans from the edges of the pie pan to garnish the cupcakes.

For the Pumpkin Spice Whipped Cream:

  • 12 oz Mascarpone cheese
  • 1 1/2 cup of heavy whipping cream
  • 1 tsp pumpkin pie spice
  • splash of vanilla
  • 3/4 cup of sugar

  1. in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla extract. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar and vanilla. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
  2. Frost cupcakes and top with the pecans.

No comments:

Post a Comment