This is a recipe I stumbled upon when viewing another Daring Baker's blog. The recipe comes from Laura Rebecca's Kitchen. Her blog is actually one that I followed even before I joined The Daring Baker's.
I had to try this recipe when I saw it. I couldn't believe how small the ingredient list was for this recipe. And with directions like, "Mix all ingredients together"... you can't go wrong. Mine did get a tad over baked at 18 minutes, so next time I make them I'll pull them at 16 or 17 minutes.
One word of warning-- the batter. I (naturally) tasted it right from the bowl before baking and decided that it could be it's own ice cream topping. It's that good.
Enjoy!
Pecan Pie Cupcakes (adapted from Recipezaar.com)
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Preheat oven to 350-degrees F. Liberally grease a miniature muffin tin with butter or non-stick cooking spray; set aside.
Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Cool and enjoy!
Yields 24 mini cupcakes.
1 comment:
These (and the cheesecake)look great. Cannot wait to try. Love your title. I am also a big TEA drinker. OFten turn the thermostat down just to justify hot tea in the HOT Louisiana weather. Please visit me at http://www.teaandscones.wordpress.com and bring your cup with you.
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