Poor Thanksgiving. It’s one of my favorite holidays and it so often gets lost between the excitement of Halloween and the hype of Christmas. There’s not a lot to the holiday: it’s about baking, food, family and appreciating all we have. (Although to my mind, that is a great deal!). But we try to respect the holiday here at the Carolina Bed & Breakfast and keep to Fall flavours and treats until it is over.
Those of you who stay with us know that I like to place cupcakes in our guests’ rooms in the evening.
I love to make mini ones, just a small sweet bite to end the evening! And when I think abut Thanksgiving, I think about pecan pie. What could be better than a pecan pie cupcake? Off I went to Pinterest, looking for inspiration. Along the way I started a Thanksgiving Board which you can view here https://www.pinterest.com/carolinabandb/thanksgiving-comes-before-christmas/ . I will be adding to it over the next few weeks so check back for ideas! There I found a simple recipe for a cupcake which a number of people had tried and it seemed like a good place to start. Over the years, I have made a lot of pecan pies: some with bourbon, some with chocolate and some with butterscotch. I have used dark corn syrup, light corn syrup and honey. I like the fact that this is an easy recipe so I didn’t do much to just added some spiced pecan dust. You can Spiced Pecan Dust online from Zingerman’s or you can make your own buy grinding up some spiced pecans. It makes lovely sugary, spicy dust which I use all winter long on almost anything I can think of!
Before you start, here are two tips to make your cupcake pies turn out well:
- Like the pecan pie they resemble these cupcakes can be a little sticky in the pan. Grease and flour your cupcake tins or spray with a baking spray. Don’t let them rest in the pan too long. Turn them out onto a cooling rack as soon as you can.
- For a more pie-like center, under-cook the cupcakes a little.
PECAN PIE CUPCAKES
1 cup chopped pecans
1 cup packed brown sugar
2/3 cup butter, melted
24 whole pecan halves
Spiced pecan dust
Preheat oven to 350^. Grease and flour a 12 cup muffin tin or 24 cup mini muffin tin.
Combine first four ingredients together in a bowl and mix well.
Fill your muffin tins, then top with a pecan half and a sprinkle of pecan dust (about ¼ tsp for a mini cupcake and ½ tsp for a large cupcake).
Bake until edges are browned and centers are set, about 18-20 minutes for a mini (I cooked mine 16 minutes) and 2o-25 minutes for a fullsize cupcake.
Turn out of the pan immediately.