Brown Sugar Pecan Cupcakes With Caramel Frosting Recipes

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.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. Place 1/4 cup of the pecans in food processor. Cover; process until finely chopped. In small bowl, mix finely chopped pecans and the brown sugar; set aside for topping.
• In another small bowl, mix flour and baking soda; set aside. In medium bowl, beat 1/4 cup butter and the shortening with electric mixer on medium speed until fluffy. Gradually add 3/4 cup of the granulated sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Stir in 2 teaspoons vanilla bean paste. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
• In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and remaining 1/2 cup toasted pecans. Divide batter evenly among muffin cups, filling two-thirds full.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Meanwhile, in 1-quart heavy saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until browned. Pour into large bowl; refrigerate 20 minutes. Add cream cheese to browned butter; beat with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in 1 1/2 teaspoons vanilla bean paste.
• Frost each cupcake with generous 2 tablespoons frosting. Sprinkle with reserved pecan-brown sugar mixture.

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

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.