Monday, January 2, 2012

Pecan Pie Cupcake

In November, I was really into pie cupcakes. I made all kinds of pie cupcakes ... and they were all delicious. When I made the Truffle Cupcakes for my friend Leesa, her husband asked if I could make Pecan Pie Cupcakes. I don't know ... I've never tried. To be honest, I've never made a real pecan pie before.

So one night, I decided to give it a try. I made a pecan pie filling with honey and pecans and chocolate chips and various other ingredients. I even added brandy to it. I baked it for 14 minutes in a baking dish, and it was delicious.

I then made some brown sugar cupcakes. I'd never made these before ... I really liked them.

So here's where things went wrong...

I filled the baking cups half full with the cupcake batter. Then I put a scoop of the pecan pie filling on top of each one. Then they went in the oven for 20 minutes. When they came out they looked great.

So I let them cool...

And then we tried them...

They tasted AMAZING.

So you're probably asking ... "What went wrong?"

Here's what went wrong...

Everywhere the pie filling touched the paper liner, it stuck. It stuck to the stuck to the bottom. It tasted great ... if you licked the paper.

So I moved on to other projects ... until yesterday.

This time I did everything as before ... except one small step. I baked the cupcakes for 8 minutes by themselves without the filling. After 8 minutes, I spooned the filling on top and then put them back in the oven for the remaining 12 minutes. By doing this, the filling did not sink to the bottom. I also tried not to let it run out to the sides and get stuck to the paper liner. I wasn't successful with all of them, but it kept the sticking to a minimum.


So today I made some whipped topping and garnished them with a pecan. Now I need to call Leesa to let her know I did it.

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