This week I got a request for a pecan pie...so I had a great idea to make pecan pie cupcakes. My first thought was to just make vanilla cupcakes with pecans baked in and make up some kind of a caramel glaze but I found a really quick and simple recipe on betty crockers website. I changed a few things on it simply for time, so here's my modified recipe for the filling:
1/4 c sugar
1/4 c packed brown sugar
3/4 c corn syrup
1/4 c melted butter
1 tbsp corn starch
2 eggs beaten
3 c whole or chopped pecans
Cook them in a saucepan on medium heat adding one ingredient at a time in order and stirring constantly so the eggs don't scramble n the sugar doesn't burn. When it starts boiling take it off the heat and let cool for about 10 minutes. Cut a hole in your baked white or vanilla cupcakes. While the filling is still slightly warm fill the cupcakes until it mounds up on the tops. Refrigerate for about 30 min. Top with whipped cream and serve!
I also made traditional red velvet cupcakes with cream cheese frosting. Red velvet is a very southern cake made from a light chocolate cake batter with an entire bottle of red food coloring...yes an entire bottle! Sounds unappetizing but for some reason people love it! Red velvet is always perfectly paired with a good cream cheese frosting. You can use any recipe for cream cheese frosting but 2 jazz it up a little use neufchatel cheese (or the kind that says its 1/3 less fat) because it has a tangier flavor.
Hope ur successful if u use the pecan pie filling recipe and feel free to change a recipe now n then and make it your own!
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