Caramel-pecan Cupcakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups coarsely chopped, toasted pecans
• 1 cup sugar, divided
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 3 egg yolks
• 6 tablespoons sugar
• 4 tablespoons water, divided
• 1/2 cup unsalted butter, cut up,softened
• 1/2 teaspoon vanilla

Recipe

• 1 heat oven to 350°f degrees.
• 2 grease 12-cup muffin pan or line with baking cups.
• 3 place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
• 4 pulse until finely ground and fluffy, being careful not to make paste.
• 5 in large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
• 6 add eggs one at a time, beating well after each addition.
• 7 beat in 1 teaspoon vanilla.
• 8 in medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
• 9 at low speed, beat sour cream into sugar mixture alternately with flour mixture.
• 10 spoon into muffin cups, filling two-thirds full.
• 11 bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
• 12 cool on wire rack 10 minutes.
• 13 remove from pan; cool completely.
• 14 to make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
• 15 meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
• 16 cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
• 17 remove from heat; carefully add remaining 3 tablespoons water.
• 18 return to heat; cook, stirring, until sugar is dissolved.
• 19 slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
• 20 add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
• 21 beat until smooth.
• 22 spread each cupcake with thick layer of frosting.
• 23 very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
• 24 tip: to toast pecans, spread on baking sheet; bake at 375°f.
• 25 for 7 to 10 minutes or until light golden brown.