Recipes...Pecan Pie Pumpkin Cupcakes cake
substances
Pumpkin Cupcakes
2 Cups granulated sugar
1 Cup brown sugar
1 Cup vegetable oil
3 Eggs
1 15oz can of pumpkin puree
2 tsp vanilla extract
three cups unbleached all purpose flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
1 tsp baking soda
� tsp baking powder
� tsp salt
Pecan Pie Filling
1 cup mild Corn Syrup
three eggs
1 cup sugar
2 tablespoons melted butter
1 teaspoon pure Vanilla Extract
1-1/2 cups (6 oz.) pecans
Cream Cheese Frosting
1 8oz bundle of softened (complete fats) cream cheese
� cup softened butter
1 tsp vanilla extract
4 cups powdered sugar
commands
Pumpkin Cupcakes
Preheat oven to 350 F and line your cupcake pans.
In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
Beat the sugars and oil until fluffy.
mix in eggs one at a time after which vanilla.
blend in pumpkin puree.
step by step upload in dry components and mix properly.
Fill the cupcake liners ? complete.
Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set apart to chill.
Pecan Pie Filling
Preheat oven to 350 F
Grease an eight inch pie pan.
Whisk together all substances besides the nuts.
Fold in nuts and pour into pie pan.
Bake for approximately an hour or till the center of the pie springs lower back while gently tapped.
Cream Cheese Frosting
Beat the cream cheese, butter and vanilla until light and fluffy.
add in sugar one cup at a time and upload a bit cream if important.
assembly
cutting a hollow out of the tops of each cupcakes fill with (cooled) pecan pie filling and top with cream cheese frosting. Sprinkle with cinnamon and bits of crunchy pecans from the pie.
Stuff your face.
Pumpkin Cupcakes
2 Cups granulated sugar
1 Cup brown sugar
1 Cup vegetable oil
3 Eggs
1 15oz can of pumpkin puree
2 tsp vanilla extract
three cups unbleached all purpose flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
1 tsp baking soda
� tsp baking powder
� tsp salt
Pecan Pie Filling
1 cup mild Corn Syrup
three eggs
1 cup sugar
2 tablespoons melted butter
1 teaspoon pure Vanilla Extract
1-1/2 cups (6 oz.) pecans
Cream Cheese Frosting
1 8oz bundle of softened (complete fats) cream cheese
� cup softened butter
1 tsp vanilla extract
4 cups powdered sugar
commands
Pumpkin Cupcakes
Preheat oven to 350 F and line your cupcake pans.
In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
Beat the sugars and oil until fluffy.
mix in eggs one at a time after which vanilla.
blend in pumpkin puree.
step by step upload in dry components and mix properly.
Fill the cupcake liners ? complete.
Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set apart to chill.
Pecan Pie Filling
Preheat oven to 350 F
Grease an eight inch pie pan.
Whisk together all substances besides the nuts.
Fold in nuts and pour into pie pan.
Bake for approximately an hour or till the center of the pie springs lower back while gently tapped.
Cream Cheese Frosting
Beat the cream cheese, butter and vanilla until light and fluffy.
add in sugar one cup at a time and upload a bit cream if important.
assembly
cutting a hollow out of the tops of each cupcakes fill with (cooled) pecan pie filling and top with cream cheese frosting. Sprinkle with cinnamon and bits of crunchy pecans from the pie.
Stuff your face.
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