 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
The kids and I like to make up recipes. So using a basic cupcake recipe from my 25th edition 'FIVE ROSES A Guide to Good Cooking' Cookbook we came up with this gem. They taste like pecan pie but are a light and fluffy cupcake. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup margarine (or butter) |
1 cup brown sugar |
3 eggs |
1 teaspoon rum extract |
1 teaspoon vanilla |
3/4-1 cup milk |
2 cups pecan halves (remove 24 to top cupcakes, chop the rest) |
Directions:
1. Mix FLOUR, BAKING POWDER, SALT (set aside).
2. In a large bowl whisk together (or use mixer)MARGARINE or BUTTER.
3. and BROWN SUGAR. Whisk in 3 EGGS, RUM EXTRACT, VANILLA. whisk all until fluffy and creamy.
4. Sift in 1/4 of flour mix at a time, and whisk batter together adding a splash of milk after each addition. Should be cake batter consistency.
5. Mix in chopped PECANS.
6. Fill 24 paper cups in cupcake trays with batter. Tap trays on counter to settle batter. Set a PECAN half on top.
7. Place on center rack in preheated (350 degree) oven. Bake 20 minutes or until top springs back when lightly pressed with fingertips.
8. Remove from pans and cool on rack.
|
|