Holiday Pecan Cupcakes

Posted By on Dec 23, 2014 |


These cupcakes are delicious any time of year, but they’re a special treat during the holidays. Check out our recipe to sate that sweet tooth craving we know you’ve been having.

Cake
2 sticks Earth Balance (“buttery flavor”)
2 cups sugar
3 cups Swans Down cake flour
3 teaspoons baking powder
2/3 cup chopped pecans
1/2 teaspoon salt
6 teaspoons Energy Egg Replacer and 8 tablespoons water
1-1/4 cup Rice Dream milk
1 teaspoon vanilla
1/2 teaspoon Amaretto (or if unavailable, then almond extract or vanilla)
Prepare 24-30 cupcake holds in cupcake pans. Preheat oven to 350 degrees.
Soften Earth Balance in microwave for about 30 seconds. In mixer, cream softened Earth Balance and sugar at medium speed until fluffy (around 1 minute). In separate bowl, whisk egg replacer and water, then slowly add it to the creamed sugar in mixer at low speed (around 1 minute). Scrape down sides of mixer and blend at low speed around 30 seconds. In separate bowl, pour rice milk, vanilla and Amaretto. In another bowl, pour cake flour, pecans, baking powder and salt. At low speed, gradually blend milk and cake flour mixtures (around 2 minutes). Scrape down sides of mixer bowl and blend at low speed until well mixed (around 30 seconds). Do not overbeat.
Pour batter into cupcake holders and bake for 20 minutes. Test with toothpick. Continue baking until toothpick can be removed from cakes without batter sticking to it. After removing from oven, let cupcake pans cool on a rack for 15 minutes. Then remove cupcakes from pans, using fork if necessary. Refrigerate for at least 2 hours before spreading icing.

Icing
1 stick Earth Balance (“buttery flavor”)
4 cups powdered sugar
Rice Dream milk
1 teaspoon vanilla
Whole or chopped pecans
Soften Earth Balance in microwave (around 30 seconds). Add powdered sugar, vanilla, and splashes of milk, stirring slowly until well blended. Continue to add milk to reach desired consistency. Spread icing on cupcakes. Then gently place pecans on top and lightly press them into icing with back of spoon. Keep cupcakes refrigerated.