FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCakes & Dessert Breads pg 1 >  Cupcakes, with Carmel Pecan Frosting

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

YELLOW CUPCAKES WITH CARAMEL PECAN FROSTING

Makes 6 cupcakes

Ingredients
CUPCAKES
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup milk

CARAMEL-PECAN FROSTING
• 2 tablespoons butter
• 1/4 cup firmly packed light or dark brown sugar
• 1 cup confectioners' sugar
• 1 tablespoon sour cream
• 1/2 cup chopped pecans
 

Directions
Preheat the oven to 375°F. Line a 6-cup muffin pan with paper liners. Combine the flour, baking powder, and salt in a bowl and stir with a whisk. Set aside.

Combine the sugar and butter in a mixing bowl and beat with an electric mixer on medium speed for about 1 minute, until well mixed. Add the eggs and vanilla and beat until smooth. Add the dry ingredients alternately with the milk, stopping the mixer and scraping the bottom of the bowl once, to form a smooth batter. Spoon the batter evenly into the six liners.

Bake for 20 minutes, or until the tops feel firm to the touch and the edges are just starting to brown. Cool on a rack for 10 minutes. Remove from the pan and frost.

To make the frosting, combine the butter and brown sugar in a small saucepan and cook over medium heat, stirring, until the butter and sugar melt and are smooth. Transfer the mixture to a mixing bowl. Add the confectioners' sugar and sour cream and beat for 1 minute at medium speed, or until smooth and thick. Using a flat-bladed knife, spread the frosting on the cupcakes. Sprinkle on the pecans and gently press them into the frosting.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages