Maple Pecan Cupcakes

I've kind of neglected this blog, but I'm going to try to get back to posting some more recipes - starting tonight with these maple pecan cupcakes. I made these a couple months ago, and they were a big hit.

I used the Mock Maple Nut Cake recipe from Betty Crocker's Picture Cook Book and modified the buttercream icing recipe from The Wilton School's Decorating Cakes.

Ingredients:

• Cupcakes
• 2 1/2 tbsp. butter
• 2 1/2 tbsp. shortening 
• 3/4 cup, 3 tbsp. sugar
• 1 egg
• 1 1/2 cups cake flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 5/8 cup milk
• 1 tsp. maple flavoring
• 1/3 cup chopped pecans 
• Frosting
• 1/4 cup shortening
• 1/4 cup butter
• 1 tsp. maple flavoring
• 2 cups sifted confectioners' sugar
• 1 tbsp. milk
• 1/2 cup chopped pecans

Yield: 12 cupcakes.

To make the cupcakes, cream the butter, shortening, and sugar together until fluffy.

Beat in the egg.

Add the flour, baking powder, and salt.

Mix thoroughly.

Slowly add in the milk and maple flavoring.

Mix in the chopped pecans. 

Place cupcake liners in a muffin tin and pour the batter into them until each liner is about half full.

Bake for 25 minutes at 350 degrees.

Remove from the muffin tins and allow the cupcakes to cool while you get to work on the frosting.

To make the frosting, cream the butter and shortening in a mixer.  Add the maple flavoring.

Gradually add the confectioner's sugar, 1 cup at a time, beating well on medium speed.   

Scrape the sides and bottom of the bowl when needed. The icing should appear dry.

Add the milk and beat at medium speed until light and fluffy. 

Now you're ready to frost your cupcakes!

Spread the maple frosting on the cupcakes - use a frosting spatula if you have one or you can even just use a butter knife. 

Now add the chopped pecans to the top of the cupcakes.

And enjoy!

Peanut Butter Cupcakes

I made peanut butter cupcakes back in April, but I just realized I never posted the recipe for these. They are really tasty.

I used the peanut butter cake recipe from Betty Crocker's Picture Cook Book and the buttercream icing recipe from The Wilton School's Decorating Cakes.

Ingredients:

• Cupcakes
• 2 1/8 cups flour
• 1 1/2 cups sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/6 cup butter
• 1/6 cup shortening
• 1/3 cup peanut butter
• 1 cup milk
• 2 eggs
• Frosting
• 1/2 cup shortening
• 1/2 cup butter
• 1 tsp. vanilla extract
• 4 cups sifted confectioners' sugar
• 2 tbsp. milk
• food coloring

Makes 24 cupcakes.

Mix together the flour, sugar, baking powder, and salt.

Add the butter, shortening, peanut butter, and milk and beat for 2 minutes.

Add the 2 eggs and beat for 2 minutes.

Place cupcake liners in a muffin tin and pour the batter into them until each liner is about half full.

Bake for 25 minutes at 350 degrees.

Now you cupcakes are done and it's time to get to work on the frosting!

Cream the butter and shortening in a mixer.  Add the vanilla.

Gradually add the confectioner's sugar, 1 cup at a time, beating well on medium speed.  Scrape the sides and bottom of the bowl when needed. The icing should appear dry. Add the milk and beat at medium speed until light and fluffy.  Add in food coloring if you want to.

Then you get to frost the cupcakes - for these I just put on some frosting and sprinkles.

My mom got fancy with a few of them and made tons of little flowers.

These were really yummy and disappeared very quick!