One of my most favorite things to do is search the internet for cupcake ideas. Usually I plug in a flavor combination that I think sounds good, and then search Google Images for pictures. The cupcake has to appeal to my eye first, and if it meets that criteria, I’ll go to the website it came from and see if there is a recipe attached. This could and usually does take hours. But, oh, what fun it is.
With my husband’s birthday approaching, I knew I wanted to bake a cupcake he would love. His favorite dessert happens to be pecan pie. But was I going to make him a pecan pie? Nope. I was going to make him a pecan pie cupcake.
I searched, and searched, and searched the web until I finally stumbled upon the recipe. Gooey Pecan Pie Cupcakes. Usually I will alter the recipes, or mix and match from others, but I decided this one looked good enough. I doubled the pecan pie filling, ’cause I thought he may want some extra for ice cream topping, etc, but followed everything else as written.
They were awesome. However….. they totally stuck to the wrappers and were almost impossible to eat without scraping it off the wrapper with your teeth. My husband enjoyed them anyway, his only comment being that he would like to see how they would taste without the chocolate chips in the pie filling.
Always after perfection, I tried them again today, this time with a few changes.
For the filling, I omitted the chocolate chips and added dark corn syrup instead. I also used half brown sugar and half white sugar, and used a tsp of rum extract instead of the vanilla and bourbon. OMG. That’s all I have to say about that.
For the cake, I made some changes as well. I added some finely chopped pecans to the flour mixture, and added just a wee bit more milk – that I added vinegar to in order to create sour milk. (I recently read somewhere that the key to a moist cake is adding vinegar. I don’t know if it’s true, but as long as it’s not ruining the flavor, I will probably keep doing it.) Then I baked them in aluminum wrappers instead of thin paper ones.
My husband could barely wait. They’d only been out of the oven a few minutes when he easily pulled the wrapper off and took a bite. I anxiously awaited his response.
“Oh yeah,” he says. “These are much better than the last ones.”
My heart beamed.
I could have left them alone at that point and they would have been delicious. But I had some filling left over and thought it would be good mixed in a buttercream icing. Soooo, I made a buttercream icing. It made a ton, but I just added bit by bit to the pecan filling, until I had a ratio I was happy with.
A dollop on each cupcake with a whole pecan for garnish and …. voila ….
A delicious Pecan Pie Cupcake