So, as y’all know I have a cupcake competition coming up to benefit the American Cancer Society. The category I signed up for is “What says Charleston?” and it has to be creative. Pecan Pie, as we all know, has been a traditional southern favorite for many years.
I had originally started with the idea of making sweet tea cupcakes and I stumbled on a sweet peach tea recipe. It had you use the crystal light packets and they were GROSS. So my sister BEGGED me to make the pecan pie cupcakes and they were great. Hopefully I will place in the competition on Sunday!
As y’all can see above, my way of being creative with the cupcakes was actually making them look like pecan pies as well as tasting like one. If you are interested in the recipe, I have it below.
Pecan Pie Cupcakes
Adapted from: The Cupcake Club
1 cup all purpose flour
1 teaspoon baking powder
1/4 tsp salt
3/4 cup firmly packed dark brown sugar
1/2 cup vegetable or canola oil
2 large eggs, room temp
1/2 cup buttermilk
1/4 cup sour cream
1 tsp vanilla extract
Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat brown sugar and oil at medium-high speed with an electric mixer until light, approximately 5 minutes. Reduce speed to low. Add eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as necessary.
Add flour mixture to oil & sugar mixture, alternating with buttermilk, beginning and ending with flour mixture. Add in sour cream. Fold in pecans and vanilla. Divide batter evenly among muffin cups. Tap pan against counter to release air bubbles.
Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cool in pan for 5 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Brown Sugar Buttercream
1/4 cup firmly packed dark brown sugar
1 tbsp water
1/4 tsp salt
1/2 cup plus 2 tbsp butter, softened and divided
3 1/2 cups confectioners’ sugar
2 to 3 tbsp whole milk
1. In a small saucepan, combine brown sugar, 1 stick butter, water, and salt. Bring to a boil over medium-high heat. Cook until sugar is dissolved, approximately 1 minute, stirring constantly. Remove from heat; stir in the 2 tablespoons butter. Let cool in refrigerator until somewhat firm.
2. In a large bowl, beat cooled brown-sugar butter mixture and at medium speed with an electric mixer until creamy. Add confectioners’ sugar and enough milk to achieve a spreadable consistency.
Thanks for stopping by achefinthyme.com!