Tuesday, September 2, 2008
Pecan Pie Cupcakes
August flew by with all sorts of goings-on. People moving out, moving in, 24 hour trips to Vegas, more people moving out, moving in, hosting 4 people with only 4 semi-comfortable areas to sleep in, including my own bed...and, still, birthdays must be celebrated. Sigh.
I do love to bake for friends' birthdays, but sometimes there's just so much going on that it's the last thing I want to do. Lucky for them, I still pull myself up by my boot straps and try to whip up something that would appeal to his/her tastes. For Rodney's birthday, I wasn't quite sure what he would prefer because he's such a fan of everything. Oatmeal raising cookies, cakes, chocolate chip cookies, NUTS (I think it's great that he's not adverse to nuts like so many people these days!) and given too many choices, I can never make a decision. I ended up settling on Pecan Pie Cupcakes from the wonderful Bake or Break blog.
Because the reviews had described the cake as more muffin-like, I tried to employ some normal cupcake techniques to lighten up the cake a bit (although judging from the end result, I should modified the recipe even more!) I creamed softened butter and the brown sugar instead of using melted butter. I was also making full-sized cupcakes so I doubled the quantities from the recipe.
I haven't made the original recipe, so I'm not quite certain how similar or different they are, but I feel it was still a pretty dense cake. Maybe it was because it's chock full of pecans?
I tried a new salted caramel frosting because I didn't want to fuss with the entire caramel making process this time as I did for cousin Lib's birthday -- time was of the essence!! This recipe was quite easy to make, but a little more buttery than I would like. The mouthfeel of the last salted caramel frosting was definitely more agreeable. Alas, these sacrifices are what you make in the lurch! Thankfully, the combination of the cake and the frosting was a hit. Some people quite enjoyed the buttery quality of both the cake and frosting, so I lucked out. I probably won't be making this exact recipe again, but it is definitely a solid flavor combination that one should try.