Caramel Pecan Cupcakes Recipes

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CARAMEL PECAN CUPS



Caramel Pecan Cups image

Provided by Food Network

Categories     dessert

Time 37m

Yield 24 Servings

Number Of Ingredients 5

4 oz. semi-sweet chocolate or dark chocolate, chopped
¼ cup heavy cream
1 pkg. (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
2 tbsp. caramel topping
2 tbsp. chopped toasted pecans

Steps:

  • 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.

SALTED CARAMEL CUPCAKES WITH PECAN COCONUT BRITTLE CRUMBLE AND CARAMEL SWISS BUTTERCREAM



Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream image

Secret sweet: This cupcake is harboring a center of gooey salted caramel. More caramel in the frosting and a coconut-caramel brittle on top make sure you get your daily dose.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 24 cupcakes

Number Of Ingredients 24

1 2/3 cups sugar
1 tablespoon light corn syrup
1 stick unsalted butter, cubed
1 cup heavy cream, at room temperature
1 1/2 teaspoons coarse sea salt
1/2 stick unsalted butter, cubed, plus more for the pan
1/2 cup sugar
1/4 cup corn syrup
1/4 teaspoon baking soda
1/2 cup pecan pieces
1/2 cup shredded sweetened coconut
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
1 cup plus 2 tablespoons sugar
5 large egg whites
2 pounds unsalted butter, at room temperature
2 tablespoons coarse sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners.
  • For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan. Stir with a wooden spoon and bring to a simmer over medium heat. Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely). Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated. Remove from the heat. Add the heavy cream and stir to incorporate. Stir in the coarse salt. Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl. Cool completely, stirring occasionally. (You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes.)
  • For the brittle: Butter a small baking sheet and set aside. In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water. Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F. Remove from the heat and immediately stir in the baking soda, and then the pecans. Pour onto the prepared pan and spread with a rubber spatula. Top with the coconut. Allow to cool. Break the brittle into pieces of desired size.
  • For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside. Combine the milk and vanilla and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Once incorporated, add the eggs, one at a time, at low speed. Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary. Do not over beat. Once incorporated, add the flour mixture and the milk mixture. Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom). Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
  • Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
  • While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
  • To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake. (Discard the cores-or nibble while you work.) Fill each with about 1 tablespoon of the remaining salted caramel. Sprinkle with about 1/4 teaspoon coarse salt. Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle. Eat.

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

SALTED CARAMEL CUPCAKES



Salted Caramel Cupcakes image

To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 cupcakes.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
FROSTING:
1/3 cup sugar
4 teaspoons water
1/8 teaspoon salt
1-1/3 cups heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.

Nutrition Facts : Calories 416 calories, Fat 22g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 0 fiber), Protein 4g protein.

CARAMEL-PECAN CUPCAKES



Caramel-Pecan Cupcakes image

Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.

Provided by RecipeNut

Categories     Dessert

Time 50m

Yield 12 Cupcakes

Number Of Ingredients 15

1 1/4 cups coarsely chopped, toasted pecans
1 cup sugar, divided
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
3 egg yolks
6 tablespoons sugar
4 tablespoons water, divided
1/2 cup unsalted butter, cut up,softened
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F degrees.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
  • Pulse until finely ground and fluffy, being careful not to make paste.
  • In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in 1 teaspoon vanilla.
  • In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
  • At low speed, beat sour cream into sugar mixture alternately with flour mixture.
  • Spoon into muffin cups, filling two-thirds full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
  • Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
  • Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
  • Remove from heat; carefully add remaining 3 tablespoons water.
  • Return to heat; cook, stirring, until sugar is dissolved.
  • Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
  • Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
  • Beat until smooth.
  • Spread each cupcake with thick layer of frosting.
  • Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
  • TIP: To toast pecans, spread on baking sheet; bake at 375°F.
  • for 7 to 10 minutes or until light golden brown.

Nutrition Facts : Calories 399.7, Fat 26.9, SaturatedFat 11.9, Cholesterol 125.9, Sodium 183.9, Carbohydrate 37.1, Fiber 1.5, Sugar 23.6, Protein 4.7

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

If you like pecan pie, you'll love these cupcakes!

Provided by FireStarter77

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 9

Number Of Ingredients 7

cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
  • Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
  • Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
  • Spoon batter into the muffin tin, filling each cup 2/3 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g

BROWN SUGAR-PECAN CUPCAKES WITH CARAMEL FROSTING



Brown Sugar-Pecan Cupcakes with Caramel Frosting image

Provided by Carolyn Beth Weil

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Pecan     Potluck     Sour Cream     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 24

Cupcakes:
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
Frosting:
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans
Special Equipment
12 paper muffin cup liners

Steps:

  • For cupcakes:
  • Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
  • Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
  • Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.
  • For frosting:
  • Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
  • Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
  • Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts. DO AHEAD: Can be made 8 hours ahead. Store airtight at room temperature.

BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING RECIPE - (4.1/5)



Butter Pecan Cupcakes with Salted Caramel Buttercream Frosting Recipe - (4.1/5) image

Provided by jud_kit

Number Of Ingredients 21

HOMEMADE SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature, cut into pieces
1/2 cup heavy cream, room temperature
1 1/2 teaspoons coarse sea salt
CUPCAKES:
1 tablespoon butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened
1/2 cup broken pecans, chopped
1 1/2 cups White Lily all-purpose flour, or cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup light brown sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk
SALTED CARAMEL BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, soft
1 cup confectioner's sugar
1/4 cup salted caramel sauce, room temperature
1-2 teaspoons heavy whipping cream or sour cream

Steps:

  • HOMEMADE SALTED CARAMEL SAUCE: Heat sugar over medium-high heat in 1 to 1 1/2 quart heavy saucepan or saute pan. When sugar starts to melt, start whisking the sugar. It will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around. Continue cooking sugar until it is completely melted and reaches a deep amber color. Carefully whisk in the butter, whisking till melted. The caramel may clump at the sides. Remove pan from heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt. Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature. Yield: about 1 1/2 cups CUPCAKES: Heat oven to 350°F Cut 1 tablespoon. butter into small pieces; add to pecans in oven-proof dish. Bake, stirring after butter melts, 5 to 7 minutes, or till pecans are nicely toasted and butter is absorbed. Cool. Line muffin tin with 12 paper liners. Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda. In bowl of stand mixer, combine sugar, salt and 1 stick butter. Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed. Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition. Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour. Stir batter with spatula, briefly, to be sure everything is mixed well. Fill muffin cups with about 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack completely before frosting. SALTED CARAMEL BUTTERCREAM FROSTING: In medium bowl, beat butter till light and fluffy, about 3 minutes. Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy. Add salted caramel sauce and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes. Refrigerate frosting at least 1/2 hour, or longer. (Can be made the day before.) If desired, garnish frosted cupcakes with additional toasted chopped pecans. Refrigerate leftovers and allow to sit at room temperature one hour before serving.

CHOCOLATE-PECAN CUPCAKES



Chocolate-Pecan Cupcakes image

These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it's too thick, add a little milk or heavy cream. -Bonnie De Jong, Holland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

3 large egg whites, room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces German sweet chocolate, grated
1 cup crushed Ritz crackers (about 25 crackers)
1/2 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 263 calories, Fat 12g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 153mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

EASY PECAN PIE CUPCAKES



Easy Pecan Pie Cupcakes image

No more messy, goopy pecan pie! These cupcakes have the flavor of pecan pie without the mess or silverware to clean up!

Provided by racomom

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

cooking spray with flour
1 cup chopped pecans
1 cup packed brown sugar
½ cup whole wheat flour
⅔ cup melted butter
2 eggs, beaten
24 whole pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
  • Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 23.4 g, Cholesterol 58.1 mg, Fat 19.9 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 89.7 mg, Sugar 18.4 g

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From thelittleglutenfreebakingblog.com


CHOCOLATE CARAMEL PECAN (TURTLE) CUPCAKES - SUGAR & SPARROW
2018-11-28 Make The Chocolate Cupcakes. Preheat the oven to 325˚F and line a muffin pan with cupcake liners. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Place the sifted dry ingredients into the bowl of your stand mixer fitted with the paddle attachment. Add the sugar to the mixture and mix at low speed until blended.
From sugarandsparrow.com


CARAMEL CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
2017-01-10 INSTRUCTIONS. Pre-heat your oven to 180ºC/160ºC fan. Place your cupcakes cases into a muffin tin. Put all of the ingredients into a large bowl (165g self-raising flour, 165g soft margarine, 3 large eggs, 165g soft light brown sugar, ¼ tsp vanilla extract, 150g caramel sauce) and mix until fully combined (you can do this by hand or using an ...
From charlotteslivelykitchen.com


QUICK CARAMEL-PECAN FROSTING RECIPE | MYRECIPES
Step 1. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat; stir in pecans. Advertisement.
From myrecipes.com


COCONUT-PECAN CUPCAKES RECIPE | MYRECIPES
Advertisement. Step 2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut and pecans. Step 3. Beat egg whites at high speed until stiff peaks form, and fold into batter.
From myrecipes.com


TAYLOR & COLLEDGE - CARAMEL AND PECAN CUPCAKES RECIPE
Use an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs one at a time and beat lightly. Sieve over the flour and baking powder and pour in the Taylor & Colledge Vanilla Bean Extract and mix until smooth. Step 3: Divide your mixture equally between the cupcake cases and bake for 25-30 minutes until golden and risen.
From taylorandcolledge.co.uk


CHOCOLATE, CARAMEL & PECAN CUPCAKES - LIFE LOVE AND SUGAR
2016-08-05 1/2 cup shortening. 4 cups powdered sugar. 7 tbsp caramel sauce. 1 – 2 tbsp water or milk, as needed. 1/2 cup finely chopped pecans. Caramel sauce, as needed for drizzle. Chopped pecans, as needed for topping.
From lifeloveandsugar.com


BEST BUTTER PECAN CUPCAKE IN THE WORLD - FOOD FUN & FARAWAY …
2017-10-08 Heat oven to 350F. Line cupcake pan with paper liners. Whisk flour and level to measure, then sift twice into a medium bowl with baking powder and soda. Using a stand mixer or large bowl with a hand mixer, combine sugar, salt, and …
From kellystilwell.com


PECAN CARAMEL CUPCAKES - RECIPE
Do not over mix. Spoon the mixture into prepared muffin tin. Bake for 18 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool. To make the frosting, melt the butter in a saucepan. Add brown sugar and boil for two minutes, stirring constantly. Add the milk and stir until the mixture boils.
From cupcakedb.com


CARAMEL CUPCAKES WITH COCONUT PECAN TOPPING – EAT WELL
Push 1 piece of chocolate caramel candy into the center of each cupcake. Make sure batter covers candy. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the cupcake comes out clean. Note: caramel will come out sticky but ensure that cupcake part is cooked. Remove cupcakes from pan and cool completely on wire rack.
From canolaeatwell.com


CARAMEL PECAN CARROT CUPCAKES | RECIPE | DESSERTS, CAKE RECIPES ...
Apr 18, 2014 - With a super moist cake and silky smooth cream cheese frosting, CARAMEL PECAN CARROT CUPCAKES are more than a dream come true. Apr 18, 2014 - With a super moist cake and silky smooth cream cheese frosting, CARAMEL PECAN CARROT CUPCAKES are more than a dream come true. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


SPICED APPLESAUCE PECAN CUPCAKES W/CARAMEL FROSTING
1 cup chopped pecans. Instructions. In a mixing bowl, combine all dry ingredients and mix well. In another mixing bowl, combine sugar, egg, applesauce and butter. Add dry ingredients to the applesauce mixture; mix well. Bake in a preheated 350 degrees F oven for 20 - 25 minutes.
From blessedbeyondcrazy.com


CARAMEL PECAN CARROT CUPCAKES
Caramel Pecan Carrot Cupcakes. 23 ratings · 40 minutes · Vegetarian · Serves 12. Garnish & Glaze. 40k followers . Cupcake Recipes. Baking Recipes. Cupcake Cakes. Dessert Recipes. Bundt Cakes. Cupcakes With Cream Cheese Frosting ...
From pinterest.com


CARAMEL PECAN CARROT CUPCAKES - BEST CUPCAKE RECIPES .. ONE …
2014-04-28 Salted Caramel Cupcakes February 10, 2018 - 2:05 pm; Homemade Chocolate Frosting February 9, 2018 - 1:15 pm; White Chocolate Cupcakes February 8, 2018 - 4:20 am; Chocolate Chip Cookie Cupcakes February 7, 2018 - 12:57 am; Chocolate Babycakes with Raspberry Sauce February 6, 2018 - 12:57 am
From thecupcakedailyblog.com


CARAMEL PECAN CARROT CUPCAKES RECIPE | WOOLWORTHS
Add cream cheese and beat for a further 2 minutes. Place mixture into a piping bag fitted with a large star nozzle. Pipe over cooled cupcakes. Step 4. In a medium bowl; whisk caramel and hot water until smooth. Drizzle caramel over the tops of the frosted cupcakes. Sprinkle with 40g crushed pecans.
From woolworths.com.au


CARAMEL PECAN CARROT CUPCAKES | RECIPES.COM.AU
Preheat oven to 180°C/160°C fan forced. Line 20 holes from two 12-hole (1/3 cup/80mL) muffin pans with paper cases. In a large bowl, mix sugar, flour, bi carbonate of soda and cinnamon. Make a well and add oil, NESTLE Sweetened Condensed Milk, eggs and vanilla and mix well. Stir in carrots, pineapple and nuts until combined.
From recipes.com.au


CROWN ROYAL CUPCAKES - FOOD FUN & FARAWAY PLACES
2015-07-17 Preheat oven to 350 degrees. Line cupcake tins with paper liners. Sift flour, baking powder, and baking soda into a medium bowl. In a mixing bowl combine the sugar, salt and 1 stick of soft butter. Beat at medium speed for 5 minutes. Add eggs, one at a time, then add vanilla and Crown Royal with the very last egg.
From kellystilwell.com


10 BEST CARAMEL PECAN MUFFINS RECIPES | YUMMLY
salt, pecan, flour, oil, sugar, vanilla, baking soda, eggs, buttermilk and 1 more Apple Pumpkin Pecan Muffins Arctic Garden Studio baking soda, cinnamon, large eggs, ginger, vanilla extract, pecans and 10 more
From yummly.com


HOMEMADE PECAN PIE CUPCAKES - THE COUNTRY COOK
2020-12-20 For the pecan pie filling: Beat the egg until pale and fluffy. Add the egg, sugar, light corn syrup, salt and butter to a pan. Cook over medium heat for approximately 5 minutes until sauce begins to thicken. Add the chopped pecans and fold them until combined. Remove to a bowl and let it cool all the way before using.
From thecountrycook.net


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