Brown Butter Pecan Cupcakes

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 519, total fat 35 G., saturated fats 19 G., proteins 4 G., carbohydrates 49 G., fiber 1 G., cholesterol 109 mg, sodium 243 mg, sugar 37 G.

These cupcakes were inspired by the festive American pecan pie. Toasted pecans are ground to a fine powder and added to the cupcake batter, replacing a small portion of the wheat flour. The finished cupcakes are topped with a brown butter glaze, which enhances the nutty flavor of the cakes, and then garnished with a little dulce de leche and pecan halves. This glaze is one you'll want to make again and again: it's perfect for banana bread, too.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

Cooking spray
1/2 cup pecan halves + 12 pecan halves for garnish
1 and 1/4 cups premium flour
3/4 tsp baking powder
3/4 tsp baking soda
0.5 tsp fine salt
165 g (12 tbsp) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs at room temperature
1 teaspoon natural vanilla extract
0.5 cup sour cream

Glaze

220 g (16 tbsp) unsalted butter
2 tablespoons light corn syrup
2 cups powdered sugar
A pinch of fine salt
4 tbsp. l. dulce de leche

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pecans, brown butter, eggs, corn syrup, cream dolce de leche

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup metal muffin pan with paper liners and spray the paper and pan with cooking spray.
Cupcakes:

Place the pecans on a baking sheet and toast in the oven for about 10 minutes. Let cool. Set aside 12 attractive pecan halves for garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Whisk in the flour, baking powder, baking soda, and salt, and set aside.

In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until fully incorporated after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract. Reduce the mixer speed to low and add half the flour mixture, then the sour cream, then the remaining flour mixture and knead into a dough.
Spread the batter evenly among the prepared cupcake pans. Bake until the edges of the cupcakes are golden brown and a toothpick inserted into the center comes out clean, 22-24 minutes, rotating the pan halfway through baking. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Cupcakes can be made up to 1 day ahead and stored in a tightly sealed container at room temperature.
Glaze:

In a large skillet over medium-low heat, melt the butter, stirring occasionally, until golden brown, about 10 minutes. Pour the butter into a shallow baking dish and refrigerate until set but still soft enough (your finger should leave an indentation), about 25 minutes.
Place the chilled butter in a large bowl (make sure there are no brown lumps left in the pan) and beat with a mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup and beat until smooth. Scrape down the sides of the bowl. Reduce the mixer speed to medium-low, add the sugar and salt, and beat until smooth. Use the glaze immediately or store in a tightly sealed container at room temperature for up to 2 hours..
Assembly:

Spread the frosting evenly over the cupcakes, creating small swirls with a spatula or the back of a spoon. Top each cupcake with 1 teaspoon of dulce de leche and a pecan half.