Tuesday, October 9, 2012

Let the backlog begin

Oy. It's been a while.

I've been super busy with school, work, and life in general.

But that doesn't mean that I haven't been baking and creating. Oh no. I just haven't had time to pop it up here. Although I really should. So I will.

Let the backlog begin!

I haven't done much cooking since my accidental omelette. There's been one exception, and that was breakfast a few weeks back. I'll post it. Promise. I have made several cupcakes and yummy pies, though. And those I'll post for sure.

When? Well, soon... you know... after this post sometime...

So... what to start with? Umm... how about my butter pecan cupcakes!

I originally made them for Valentine's Day for the husband and the girls at work, but you can change the frosting colour and candy toppers to match any holiday. Or lack thereof. They're the perfect treat for a fall day, with a chai latte or apple cider. Can you say yum?

Needless to say, they were all gone pretty quickly, so I think they went over well :)

Hmm... looks like I should use the husband's camera for these pictures... they'll turn out a lot better.

Butter Pecan Cupcakes with Vanilla Frosting


  • 2 cups flour, sifted
  • 1 cup brown sugar
  • 3/4 cups milk
  • 1/2 cup finely chopped pecans
  • 1 large egg
  • 6 tbsp butter
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
Frosting (taken from Darla at http://www.bakingdom.com)

  • 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
  • 1 lb. (about 4 cups or 500 grams) confectioners’ sugar
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons (30 to 45 ml) heavy cream
  • 2 teaspoons (10 ml) vanilla extract
  • Food coloring (optional)
Preheat the oven to 350F°.
Line 21-24 muffin cups with liners.

In a medium bowl, sift together the flour, baking powder, and salt.

In a second bowl, beat together butter and brown sugar until fluffy. Add in the egg and vanilla, beating until smooth. Add in half of the flour mixture and half the milk, beating until smooth slowly. Add the remaining flour and milk, and beat until blended.

Fold in the pecans.

Fill the muffins 1/2 full. Bake for 24-28 minutes until the cakes spring back when pushed lightly with a finger.

Set to cool.

For the frostingIn a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until combined. Add 2 tablespoons heavy cream and whisk on high for 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.
Stir in the vanilla and food coloring.

You can decorate the cupcakes with candy or frosting, or both.
I'll have a fabulous apple pie for you next!!

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