Caramel-Pecan Cupcakes
INGREDIENTS
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BY: Lisa Saltzman
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Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.
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CUPCAKES
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1 1/4 cups coarsely chopped toasted pecans, divided*
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1 cup sugar, divided
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1/2 cup unsalted butter, softened
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2 eggs
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1 teaspoon vanilla extract
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1 1/2 cups sifted all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup sour cream
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FROSTING
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3 egg yolks
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6 tablespoons sugar
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4 tablespoons water, divided
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1/2 cup unsalted butter, cut up, softened
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1/2 teaspoon vanilla extract
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