Sandi Oh's Brown Sugar Pecan Cupcakes
Brown-Sugar Pound Cupcakes ( adapted from Martha Stewart)
3 cups sifted
AP flour
2 tsp baking powder
AP flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
21/4 cups packed light brown sugar
4 large eggs, room temp
3/4 cup buttermilk
1 cup chopped pralines (see recipe below)
Preheat oven to 325 degrees. Line muffin tin (recipe made 22 cupcakes for me). whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs one a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk and ending with the dry. Fold chopped pralines into batter.fill each cup approx 3/4 full, and bake for 25 minutes
Pralines
(courtesy of Emeril Lagasse)
1/2 pound light brown sugar (I ended up with 1 cup and 1 Tbsp)
pinch of salt
1/4 cup plus 2 Tbsp evaporated milk
1 1/2 tsp butter
1 cup chopped pecans
Mix sugar, salt, milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234-240 degrees F on candy thermometer; if you sppo a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.) remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1 inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in airtight container. Yield: about 1 dozen ( I got 2 dz, because I made them smaller).
Penuche Frosting
(from the Cake Doctor)
1 cup packed light brown sugar
8 tablespoons butter (1 stick)
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1. place the brown sugar and butter in a medium-size heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.
2. place the confectioners' sugar in a large mixing bowl. Pour the hot brown sugar mixture over the confectioners' sugar. Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2 to 3 minutes.
3. use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Brown Sugar Pecans
(from recipezaar)
16 ounces pecan halves
1/2 cup butter
3/4 cup brown sugar, packed
1 tsp vanilla
1/4 tsp salt
1. arrange pecan halves in a foil lined 13 x 9 pan.
2. melt butter in saucepan over medium heat and add brown sugar,vanilla and salt.
3. stir one minute and remove from heat.
4. continue stirring, until brown sugar dissolves.
5. pour over pecans, stirring to coat.
6. Bake at 325 degrees for 20 to 25 minutes; stirring every 10 minutes.
7. remove from oven and spread on wax paper to cool.
8. store in an airtight container.
To assemble cupcakes:
make cupcakes and let cool. Make penuche frosting and dip cucakes into warm frosting. Chop Brown Sugar Pecans and sprinkle onto cupcakes immediately before frosting sets.
2 sticks unsalted butter, softened
21/4 cups packed light brown sugar
4 large eggs, room temp
3/4 cup buttermilk
1 cup chopped pralines (see recipe below)
Preheat oven to 325 degrees. Line muffin tin (recipe made 22 cupcakes for me). whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs one a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk and ending with the dry. Fold chopped pralines into batter.fill each cup approx 3/4 full, and bake for 25 minutes
Pralines
(courtesy of Emeril Lagasse)
1/2 pound light brown sugar (I ended up with 1 cup and 1 Tbsp)
pinch of salt
1/4 cup plus 2 Tbsp evaporated milk
1 1/2 tsp butter
1 cup chopped pecans
Mix sugar, salt, milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234-240 degrees F on candy thermometer; if you sppo a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.) remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1 inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in airtight container. Yield: about 1 dozen ( I got 2 dz, because I made them smaller).
Penuche Frosting
(from the Cake Doctor)
1 cup packed light brown sugar
8 tablespoons butter (1 stick)
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1. place the brown sugar and butter in a medium-size heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.
2. place the confectioners' sugar in a large mixing bowl. Pour the hot brown sugar mixture over the confectioners' sugar. Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2 to 3 minutes.
3. use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Brown Sugar Pecans
(from recipezaar)
16 ounces pecan halves
1/2 cup butter
3/4 cup brown sugar, packed
1 tsp vanilla
1/4 tsp salt
1. arrange pecan halves in a foil lined 13 x 9 pan.
2. melt butter in saucepan over medium heat and add brown sugar,vanilla and salt.
3. stir one minute and remove from heat.
4. continue stirring, until brown sugar dissolves.
5. pour over pecans, stirring to coat.
6. Bake at 325 degrees for 20 to 25 minutes; stirring every 10 minutes.
7. remove from oven and spread on wax paper to cool.
8. store in an airtight container.
To assemble cupcakes:
make cupcakes and let cool. Make penuche frosting and dip cucakes into warm frosting. Chop Brown Sugar Pecans and sprinkle onto cupcakes immediately before frosting sets.
this months cool prizes.......
Our March ETSY PRIZE-PACK is from artists:A Bunnycake Easter Plushie by DOGBONEART, http://www.etsy.com/view_listing.php?listing_id=21636297.A whimsical piece by CAKEASAURUS, http://www.etsy.com/shop.php?user_id=5729584.as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.a collection of all new printed cupcake liners, 200 in all from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ . And as a special thank you, we would like to once again thank DIANAEVANS - http://www.etsy.com/shop.php?user_id=5599270 for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!
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