Pecans give a warm undertone to these rich cupcakes. Frosted with maple buttercream and garnished with fresh pecans, your house will fill with the smell of toasted nuts and cinnamon.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
DID YOU KNOW?
Maple extract is made from actual maple syrup, which is packed with nutrients, a natural source of antioxidants, vitamins, and minerals. It provides robust maple flavor!
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 350°F. Take 3 eggs out of your refrigerator. In two small bowls, separate eggs into whites and yolks and set aside. Line up 24 cupcake cups.
In a medium bowl, sift the flour, baking powder, baking soda, cinnamon and salt. Add pecan flour and set aside. In a large bowl, using an electric mixer, cream the butter (for cake) and brown sugar until light and fluffy. Add the egg yolks one at a time, and mix until *just* incorporated.
Add the flour mixture to the butter mixture, alternating with the buttermilk, mixing until all the ingredients are *just* combined. Scrape down sides of the bowl once more and set aside. In a medium bowl, using an electric mixer, beat the 3 egg whites until they have formed soft peaks. Using a rubber spatula, gently fold them into the batter.
Divide the batter evenly among cupcake cups, filling each just a bit more than half full. Place on a baking sheet. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!) Sift confectioner's sugar over a bowl and set aside.
Using a cutting board and small knife, chop pecan halves as desired for your garnish. You can create pecan “dust” by chopping finely, or use small chunks. Set aside. In a medium bowl, using an electric mixer, beat butter (for frosting) until pale and creamy, 2 to 3 minutes. Gradually add in the confectioner’s sugar and maple extract, beating on medium speed until fully incorporated.
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with crushed pecans and enjoy!