Texas Pecan Cupcakes

80
Texas Pecan Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Texas Pecan Sponge

  • 1

    cup Granulated Sugar

  • 1

    cup Texas Pecans, toasted lightly

  • 8

    oz Unsalted Butter

  • 2

    tbsp Dark Corn Syrup

  • 1

    tbsp Pecan Oil

  • 1⅓

    cup Cake Flour

  • 2

    ½ cup Corn Starch

  • 1

    tsp Baking Powder

  • 4

    Whole Eggs

  • Coconut Creamy

  • 1

    cup Coconut Milk

  • 1

    cup Whole Milk

  • 3

    ½ tbsp Granulated Sugar

  • 1

    ½ tbsp Desiccated Coconut

  • cup Egg Yolks

  • 1

    tbsp Silver Sheet Gelatin, bloomed in cold water

  • 4

    oz Unsalted Butter

  • Cream Cheese Icing

  • 21

    oz Cream Cheese, room temperature

  • 7

    oz Unsalted Butter, room temperature

  • 2

    cup Powdered Sugar

Directions

Sponge: In a food processor blend pecans and sugar until mealy. Cream butter and sugar pecan mixture together, and mix in syrup and oil, and then eggs slowly. Sift together flour, cornstarch and baking powder and stir into creamed mixture. Portion the batter into cups about ¾ full and bake at 350°F for 8-12 minutes. Allow to cool. Coconut Creamy: Bring coconut milk, while milk, and half sugar to a boil on the stove. Pour milk over yolks and sugar while whisking constantly to temper in hot dairy. Return to stove and cook until mixture evenly coats the back of a spoon. Remove from stove and stir in desiccated coconut and bloomed gelatin. Allow to cool covered. Once mixture has cooled to around 85°F blend in butter and reserve in fridge. Frosting: Blend cream cheese and butter together until smooth. Whip together with powdered sugar and reserve. Assembly Cut a small cone shape out of the top of the baked cupcake and save the top. Cut the base of the removed cone off leaving a flat disc to replace on the cake. Pipe a small amount of the coconut creamy into the center of the cupcake and replace the top. With a star tip pipe a rosette of cream cheese icing onto the top of the cupcake. Lightly sprinkle the top with some toasted shredded coconut. Enjoy.


Nutrition

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