Saturday, January 19, 2008
Pecan CoffeeCake Cupcakes
I made these cupcakes the other night- first time I'd used self-rising flour, first time i made dessert with sour cream- first time I layered anything and my god, have i been missing out. Moist in places, chewy in others these have to be one of the best things I've ever made. I tried to double the recipe and ended up tripling it (what a shame, right?).
It was fairly cheap and easy, I'll be making it again.
Pecan Coffeecake Cupcakes
½ C. (4oz. /125g) granulated sugar
½ C. (4oz. /125g) butter
¾ tsp. vanilla extract
1½ C. (7 oz. 21g) self rising flower, sifted (or wisk, like I did)
¼ tsp. baking soda (bicarbonate of soda)
¾ C (6fl. Oz/ 180ml) sour cream
2/3 C (3 ½ oz./ 100g) chopped pecans
¼ tsp. ground cinnamon
1 Tbs. plus 1 Tsp. firmly packed brown sugar
Preheat oven to 350F (180C).
In a food processor with a stainless-steal blade, combine the sugar, butter, vanilla, eggs, flour, baking soda and sour cream. Process until smooth 1-2 min. (Or, you could do what I did and beat it all together with an electric hand mixed and steely resolve).
Distribute half of the batter evenly into a silicone or greased metal muffin pan.
In a small bowl, combine the pecans, cinnamon and brown sugar. Sprinkle half over the batter in the pan. Cover with remaining batter, and then sprinkle with the remaining pecan mixture.
Bake the cupcakes until they spring back when lightly touched- 20-25 minutes. Cool in the pan for five minutes. Serve warm, or transfer to a wire rack to cool.