Rec: Pumpiecan Cupcakes
* Exported from MasterCook *
Pumpkin Cupcakes Stuffed with Pecan Pie
Recipe By :Martha Stewart Recipes
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
Pecan Pie
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter -- (2 sticks) melted and cooled
4 large eggs -- lightly beaten
1 can pumpkin puree -- (15 ounces)
Cinnamon Cream Cheese Frosting
2 sticks unsalted butter -- room temp
8 ounces cream cheese -- room temp
2 cups powdered sugar
1 cup Hersey's Cinnamon Chips -- Or any other cinnamon chips
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Remove the pecan pie from the fridge. Scoop a heaping tablespoon of cupcake batter into each paper-lined cupcake tin. Plop one pie into the center of each tin, and gently press into the batter (don’t press all the way to the bottom, you just want to get it nestled in there, so you have enough room to scoop more batter on top). Top the pie with another heaping tablespoon of batter, so the pie is covered and the tins are a little more than 3/4 of the way full.
Bake for 24 minutes until the cake is golden and firm to the touch (it’ll bounce back when you gently press your finger into it).
Allow to cool completely before frosting.
MAKE FROSTING:
To make the buttercream, melt down the cinnamon chips. Pop ‘em in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting.
Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the buttercream and ruin it—you don’t want that). Put in about half, then stop to taste it and decide if you’d like to add more. Some like it strong, others like it milder.
Source:
"Halloween 2004, Special Issue 2004"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 649 Calories; 39g Fat (51.8% calories from fat); 7g Protein; 74g Carbohydrate; 2g Dietary Fiber; 167mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fat; 4 Other Carbohydrates.
NOTES :
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, and top them with your favorite cream cheese frosting for a sweet snack
Nutr. Assoc. : 0 0 0 0 0 0 0 962 0 3926 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pecan Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation MethodAll-purpose flour -- for dusting
1/2 recipe Pâte Brisée
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter -- melted and cooled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream -- for serving
Preheat oven to 350°. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 511 Calories; 28g Fat (46.7% calories from fat); 6g Protein; 66g Carbohydrate; 3g Dietary Fiber; 114mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Fat; 4 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
