Toasted Pecan Baby Cakes
Combine a rich Butter Cake with Toasted Pecans and you get these delightfully delicious elegant little cupcakes!!
- 24
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 eggs
- 2 1/4 cups flour
- 1/2 cup pecans, toasted and ground
- 1 1/4 cps milk
- Powdered Sugar
Preparation
Step 1
1. Preheat oven to 350. Grease and flour 24 2 1/2 inch muffin cups; set aside.
2. In a large mixing bowl, beat the butter for 30 seconds. Gradually add sugar, beating until well combined, scraping sides of bowl occasionally. Beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating on low speed after each addition, just until combined.
3. In a medium bowl, combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared muffin cups.
4. Bake for 15 to 18 minutes or until toothpick stuck into center comes out clean. Cool cakes in pans on wire rack for 5 minutes. Remove from pans and cool completely. Just before serving, sprinkle with powdered sugar.
Note: To make ahead, prepare the Pecan Baby Cakes. Cool completely. Place cakes in airtight container. Seal and Label. Freeze up to one month. Let stand at room temperature for 1 hour or up to 24 hours before serving.