PECAN PIE CUPCAKES

Steps:

• 1. prepare butter cake as directed. Frost each cupcake with pecan pie frosting. Top each with toasted pecans and one pie crust leaf.
• 2. Pecan pie frosting: 1 cup firmly packed dark Brown sugar 1 cup dark corn syrup 1/2 cup cornstarch four egg yolks 1 cup whipping cream 1/4 teaspoons salt 4 tablespoons butter 1 teaspoon vanilla extract whisk together first six ingredients in a heavy pan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, one minute or until thickened. Remove pan from heat. Stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture to prevent a film from forming. Chill about three hours or until thick. Makes 4 cups
• 3. pie crust leaves: one half of a package, 14.1 ounce, refrigerated pie crusts leaf shaped cookie cutter unroll pie crust on a flat surface. Using a 1/2 inch leaf cookie cutter, cut out leaves. Bake according to package directions.
• 4. butter cake: 1/2 cup butter, softened 3/4 cup sugar two large eggs 1 1/2 cups soft wheat flour or all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup milk 1 teaspoon vanilla extract paper baking cups vegetable cooking spray preheat oven to 350. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Place paper baking cups in one muffin pan, 12 cup size, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or till wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 12 cupcakes