For the candied pecans:
I used this recipe and just tweaked a bit (and halved it because I didn't need so many)
1 egg white
1 tbsp water
1/2 c granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
splash of vanilla
pinch of cardamom
2 cups halved pecans
1. Preheat oven to 225F. Prepare baking sheet with parchment paper. In a large bowl, beat egg white, vanilla, and water until frothy. Add pecans and stir to coat.
2. In a separate bowl, combine sugar, salt, cinnamon, and cardamom. Pour over pecans and stir to coat.
3. Pour pecans onto prepared baking sheet and bake for one hour, stirring every 15 minutes. Allow to cool completely before snacking (and placing on cupcakes). *I made these the night before cupcakes, which was a good idea.
For the batter:
1/2 c vegetable oil
1/2 c unsalted butter, room temp
2 c granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 c all purpose flour
1 1/2 c cake flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 1/2 c buttermilk
1.Preheat oven to 350F and prepare cupcake pans with liners and grease a small (I usually do 6 in) pan for the extra batter.
2. In a stand mixer fitted with paddle attachment, cream together oil, butter, and sugar. Add in the yolks of the three eggs- keep the whites separate. Add in vanilla extract.
3. In a small bowl, whisk together egg whites until at stiff peaks. Set aside.
4. In a separate bowl, combine all dry ingredients- flour, baking powder, baking soda, salt, and spices.
5. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
6. Pour 1/2 of the buttermilk into sugar mixture and combine.
7. Pour another 1/3 of dry.
8. Pour second 1/2 of buttermilk.
9. Pour in the last 1/3 of the dry ingredients.
10. Slowly fold in the egg whites that were whipped up earlier. *This ensures that the batter will be light and fluffy.
11. Distribute into pans and bake for 18 - 22 minutes or until a toothpick inserted comes out clean.
For the filling:
I used this recipe for the filling; it will make more than you need for the cupcakes, but I say you still want to make this amount, and then you can stick it in a jar and eat it with a spoon, like I did.
3 eggs
3/4 c dark corn syrup *I used light corn syrup, and it was fine
3/4 c dark brown sugar
1 tsp vanilla extract
1/4 c unsalted butter, cubed
1/2 tsp salt
2 c chopped pecans
1. Combine all ingredients into a saucepan except the pecans. Heat over medium heat until it starts to boil, stirring constantly.
2. Add the pecans and boil for another 30 seconds or so.
3. Remove from heat and allow the mixture to cool. *You can stick it in the fridge if you want it to cool faster.
Ask me how many times I "tasted" this for quality testing....
For the buttercream:
2 c unsalted butter, room temp (4 sticks)
5 1/2 (ish) cups of powdered sugar
Splash of milk or cream (optional)
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
1. Put butter in a stand mixer fitted with paddle attachment and start to add in powdered sugar slowly to incorporate.
2. Add in vanilla, cinnamon, and salt. Whip for a few minutes until light and fluffy. If it's too thick, you can add a splash of milk.
3. Put in a pastry bag with your desired tip.
Assembly:
1. Take the cooled cupcakes and hull out the center, making sure to not go all the way to the bottom.
2. Spoon in some of the pecan pie filling.
3. Pipe some buttercream on to the cupcakes.
4. Top with a candied pecan.
5. Pretend like it's Thanksgiving and wear your stretchy pants.
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