brown sugar pecan cupcakes

Recipe printed from chiknpastry

Brown Sugar Pecan Cupcakes with Caramel Frosting
Adapted from Bon Appetit, makes 12

ingredients
cupcakes
Nonstick vegetable oil spray
1 c all purpose flour
1/2 c cake flour
1/2 t baking powder
1/2 t baking soda
1/2 t fine sea salt
1 1/4 c coarsely chopped toasted pecans
1/2 c (1 stick) unsalted butter, room temperature
1 c (packed) golden brown sugar
2 large eggs, room temperature
1/2 c sour cream
1 t vanilla extract

frosting
1 c sugar
1/4 c water
1/2 c heavy whipping cream
2 large egg yolks
1/2 c (1 stick) unsalted butter, room temperature
1/8 t fine sea salt
1 c powdered sugar, sifted
1/4 c coarsely chopped toasted pecans

instructions
cupcakes 
Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.

Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped, toasted pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool.

frosting
Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to med-hi; boil until syrup turns deep amber, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up and try to harden). Stir over low heat until caramel bits dissolve; may require additional heat, if so - stir over medium heat. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.

Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.

Spread frosting over cupcakes. Top with a few pecans.

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