Butterscotch Pecan Cupcakes
From KAF-Golden brown and speckled with fragrant pecans, these cupcakes make a great mid-winter warming treat with a cup of tea or cocoa. Making homemade butterscotch candy topping just adds to the "wow" factor of your cupcake adventures.**If you don't have the butterscotch flavor, you can use 3 tablespoons of schnapps and leave the flavor out.
- 12
Ingredients
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup pecan flour (aka pecan meal)
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2/3 cup milk, room temperature
- 1 egg
- 1/4 teaspoon extra strong butterscotch flavor
- 2 tablespoons butterscotch schnapps (optional, but very good)
Preparation
Step 1
1) Preheat the oven to 350°F and line a 12 cup cupcake tin with cupcake papers.
2) In the bowl of the mixer place the flour, pecan meal, salt, butter, sugars, baking powder egg, vanilla and HALF of the milk. Beat on medium speed for two minutes.
3) Mix on medium speed for 2 minutes. Scrape the bowl, add the remainder of the milk and beat for another 2 minutes.
4) Divide the batter evenly into the cupcake papers. Each cup will be about 3/4 full.
5) Bake for 15 to 18 minutes until lightly golden brown around the edges. A cake tester inserted into the center will test clean.
6) Cool and ice as desired. Italian buttercream is a favorite, flavored with two to three tablespoons of butterscotch schnapps.
7) To make homemade butterscotch candy for topping your cupcakes, see our recipe for Homemade Hard Candy
8) Yield: 12 cupcakes Recipe doubles well.