Thanksgiving Pecan Pie Cupcakes

Thanksgiving is my absolute favorite holiday, and what better way to celebrate than to make themed cupcakes =]. This week I decided to make miniature pecan pies, which is a classic favorite. Starting with a buttery crust, brown sugar cupcake, of course a pecan pie filling, and a maple buttercream to top it off, no one can resist this tempting dessert. Enjoy =]


Graham Cracker Crust


Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 stick butter, melted

Directions

Preheat the oven to 350 F. Pour the melted butter over the crumbs and sugar in a bowl. With your hands, knead the mixture until homogenous. Line 2 cupcake tins, and spray with Pam. Put about 1 tbs of the crust into each tin, and press down with a masher. Bake the crust for exactly 5 minutes, and watch them because they can easily burn. Take out and cool.

Brown Sugar Cupcakes-


Ingredients

• 1 cup all purpose flour
• 1 cup cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1 stick unsalted butter, room temp
• 1 cup brown sugar, packed
• 2 eggs, room temp
• 1/3 cup plus 1 tbs sour cream
• 1/4 cup plus 1 tbs buttermilk
• 1 tbs heavy cream
• 1 tsp vanilla extract

Directions

Preheat the oven to 350 F. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and mix fully. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add in the sour cream to the mixture. Beat fully. Alternate adding the flour and the buttermilk, ending with the dry ingredient. Mix in the heavy cream on high for about 1 minute. Add the vanilla. Pour the batter into the prepared lined cupcake tins, and bake for about 18 minutes, or until they bounce to the touch. Cool.

Pecan Pie Filling-

Ingredients

• 2/3 cup sugar (can also use brown sugar)
• 3 eggs, beaten
• 1/2 cup corn syrup
• 1/3 cup butter, melted
• 1/2 tsp salt
• 2 cups pecans chopped 
• 3 tbs maple syrup
• 1 tsp all spice

                                                                                    Directions

Preheat the oven to 350 F. Mix together all the ingredients until fully incorporated. Pour into a glass baking pan, and bake for about 30 minutes or until semi solidified. You can take out the filling and mix every once and a while to get the perfect consistency. Allow to cool

Maple Buttercream-

Ingredients

• Half a stick unsalted butter, room temp
• 2-3 cups powdered sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup
• 1 tbs heavy cream

Directions

Cream the butter and vanilla until light and fluffy. Add the sugar 1 cup at a time, and alternate with the maple syrup. Mix until combined. Add the heavy cream and beat on high for about a minute. Ice the cupcakes, and add a piece of the filling on top for decor. Enjoy

Halloween Brain Cupcakes

Happy Halloween from the scary city of New York! I hope everyone had a great time having fun and eating candy =]. As one of my favorite holidays, I decided to create spooky blood splattered brain cupcakes! Using my red velvet for a haunting blood red inside, a creamy white chocolate cream cheese frosting, and raspberry chocolate "blood" spatters, you can make any one scream. Enjoy =]

Red Velvet Cupcakes-


Ingredients

• 1 stick unsalted butter, room temp
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar
• 2 large eggs, room temp
• 2 1/4 cup cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 rounded tbs cocoa powder
• 1 cup butter milk plus 2 tbs heavy cream
• 1 tsp vanilla extract
• 4 oz melted semi sweet  chocolate
• red food dye

Directions-

Preheat oven to 350 degrees F. In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy. This might take a few minutes, but it's very important to let it mix. Next, add the eggs one at a time until fully incorporated. In a separate bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder. Also, in a measuring cup combine the buttermilk, vanilla, and heavy cream. Alternate adding the dry and wet ingredients into the mixing bowl, ending with the dry ingredients. Once the batter is fully mixed, melt the semi sweet chocolate in a double broiler, and add about half into the batter. Mix until incorporated. If you like the cake to be more chocolaty, then add more. Mix in the red food dye until you have a clear red color. Add the batter into 2 prepared cupcake tins and bake for about 18 minutes, or when the tops are bouncy to touch. Remove from oven and allow to cool.

White Chocolate Cream Cheese Frosting-

Ingredients-

• 4 oz white chocolate
• 8 ounces cream cheese, not whipped room temp
• 1/2 stick unsalted butter, room temp
• 2-3 cups powdered sugar
• 1 tsp vanilla
• 1 tbs heavy cream
• red food coloring

Directions-

Melt the white chocolate in a double broiler, and allow to cool. In the bowl of an electric mixer, cream together the butter and cream cheese. Slowly add the white chocolate and vanilla extract. 1/2 a cup at a time, add the powdered sugar. Mix thoroughly. Add in the dye until you get a light pink hue. Lastly, add the heavy cream and mix on high for about a minute. You can put the frosting in the fridge to firm a bit if the cupcakes haven't finished cooling.

Raspberry Sauce "Blood"-

Ingredients-

• 3 tbs raspberry preserves
• remaining melted semi sweet chocolate, or 2 oz
• water

Directions-

In a bowl, strain out the seeds from the raspberry preserves. Add the chocolate and mix till combined. Slowly add water until the consistency gives you the ability to easily splatter onto the cupcakes, and has a blood red color.