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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1/2 pound(s) unsalted butter at room temperature |
2 cup(s) granulated sugar |
4 large eggs separated, at room temperature |
3 teaspoon(s) vanilla extract divided |
3 cup(s) all-purpose flour |
4 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
1 cup(s) milk |
2 1/2 cup(s) pecans divided |
1 1/2 cup(s) light corn syrup |
3 large eggs at room temperature |
1/2 cup(s) firmly packed dark brown sugar |
Directions:
1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add 4 egg yolks. Beat well. Add 2 tsp vanilla. Mix.
3. In a separate bowl combine the flour, baking powder, and salt.
4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.
5. With clean beaters and medium-sized bowl, beat 4 egg whites on high speed until stiff peaks form. Gently fold the whites into the batter with a spatula.
6. Fold in 1 cup of the pecans.
7. Reserve 2/3 cup batter. Fill the cupcake liners 1/2 full with batter. Bake for 5 minutes.
8. Combine the reserved batter with corn syrup, 3 eggs, brown sugar, the remaining 1 teaspoon vanilla, and the remaining 1 1/2 cups of pecans.
9. Spoon the pecan topping on partially baked cupcakes.
10. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
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