Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sticky pecan baby cakes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Spoon any pecan mixture remaining in the muffin cups onto cakes. If desired, garnish with orange peel curls.
Sticky Pecan Baby Cakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Sticky Pecan Baby Cakes is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have sticky pecan baby cakes using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sticky Pecan Baby Cakes:
- Make ready 2 1/2 cup all-purpose flour
- Prepare 1 tsp baking powder
- Make ready 1/2 tsp backing soda
- Get 1/2 tsp salt
- Prepare 2/3 cup packed brown sugar
- Take 1/2 cup butter
- Prepare 1/3 cup honey
- Get 1 1/2 cup chopped pecans
- Get 3 eggs
- Take 2 cup granulated sugar
- Prepare 1 cup vegetable oil
- Make ready 3/4 cup Half and half
- Take 2 tsp vanilla
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Steps to make Sticky Pecan Baby Cakes:
- Preheat oven to 350°F. Lightly coat 12 jumbo or 24 regular cupcake pans with cooking spray.
- In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- In a medium saucepan combine brown sugar, butter, and honey. heat and stir over medium heat about 2 minutes or until smooth remove from heat. Stir in pecans and set aside.
- In a large mixing bowl combine eggs and sugar. Beat with an electric mixer on high spped about 3 minutes or until thick. add in Oil, Half & Half, and vanilla: beat until combined. Gradually add flour mixture, beating on low speed until smooth.
- Fill bottom of each muffin cup with pecan mixture. Spread out to coat bottom. Spoon in batter into each cup about 3/4 full.
- Bake for 25 to 30 min or until a toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 5 minutes. remove by using a sharp knife to loosen cakes from sides of pan. Spoon any remaining pecan mixture on top of cakes. serve warm or let cool.
Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Spoon any pecan mixture remaining in the muffin cups onto cakes. If desired, garnish with orange peel curls. It gives the caramel a really different, but refreshing, flavor. Place pan on lg baking sheet.
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