Pecan Pie Cupcakes(or 2-layer cake), Pecan-topped Pastry Rounds, Brown Sugar Frosting

By MarieR

UPDATE- - -
(October/November 2010 Taste of the South: for a 2-layer cake double the original cupcake recipe for batter and bake in two 8-inch round cake pans, lined with parchment and sprayed with baking spray and flour at 350 degrees F. for 28-30 minutes. Double the frosting)

Ingredients

• CupCakes:
• 1 cup all-purpose flour
• 1 teaspoon baking powder 1/4 teaspoon salt
• 3/4 cup firmly packed dark
• brown sugar 1/2 cup butter, softened
• 2 large eggs, at room temperature 1/2 cup whole milk, at room temperature
• 2/3 cup chopped pecans, toasted
• 1 teaspoon vanilla extract
• 1 recipe Brown Sugar Buttercream Frosting (recipe follows)
• 1/2 cup semisweet chocolate morsels, melted and cooled
• 1 recipe Pecan-Topped Pastry Rounds (recipe follows)
• Brown Sugar Frosting: Yield: approximately 1 3/4 cups
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons butter,softened and divided
• 3 1/2 cups confectioners' sugar
• 2 to 3 tablespoons whole milk
• Pecan Topped Pastry Rounds: Yield: 1 dozen pieces
• 1/4 (15-ounce) package refrigerated
• pie dough (1/2 sheet)
• 1 tablespoon dark corn syrup
• 1 tablespoon butter, melted
• 1/8 teaspoon salt
• 12 pecan halves

Details

Servings 12
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Cupcakes:

1. Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large bowl, beat brown sugar and butter at medium-high speed with an electric mixer until light and fluffy, 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.
4. Add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Fold in pecans and vanilla. Divide batter evenly among muffin cups. Tap pan against counter to release air bubbles.
5. 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.
6. Place Brown Sugar Buttercream Frosting in a pastry bag fitted with a large star tip. Pipe cupcakes
with frosting, or spread evenly on cupcakes.
7. Spoon melted chocolate into a heavy-duty resealable plastic bag. Snip a small hole in corner of bag, and drizzle on frosted cupcakes.
8. Just before serving, top each cjpcake with a Pecan-Topped Pastry Round.

Brown Sugar Frosting: 1 3/4 Cups
1. In a small saucepan, combine brown sugar, 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 2 tablespoons butter. Let cool completely.
2. In a large bowl, beat cooled brown-sugar mixture and remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Add confectioners' sugar and enough milk to achieve a spreadable consistency.

Pecan Topped Pastry Rounds: 12 Rounds
1. Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside.
2. Place dough on a lightly floured surface. Cut 12 rounds using a 1 1/4-inch fluted cutter. Reserve scraps for another use.
3. In a small bowl, combine syrup, melted butter, and salt; lightly brush over dough rounds. Gently press
1 pecan half onto each dough round. Lightly brush tops of pecans with butter mixture.
4. Bake until dough is golden brown, 6 to 8 minutes. Let cool completely. Store in a resealable plastic bag.