

CHERI DISHES
RECIPES, REVIEWS & SERVICES



Ooey Gooey Pecan Pie Cupcakes
15 cupcakes
Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 tsp. salt
1/2 cup brown rice syrup or light corn syrup
1/2 tsp. vanilla
2 1/2 Tbsp. melted butter
1 large egg
Mix all filling ingredients in a small bowl and set aside.
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Batter:
3/4 cup flour (or GF flour)
1/2 tsp. baking powder
pinch baking soda
1/4 tsp. salt
1/4 cup unsalted butter, room temperature
1/2 cup brown rice syrup or light corn syrup
1 large egg
1/4 cup whipping cream
1 1/2—2 cups chopped pecans, toasted
*Parchment cupcake liners!!
Preheat oven to 350 degrees. Mix dry ingredients. Add butter and syrup until combined. Mix in the egg and and cream. Put 1 tablespoon of batter in the bottom of each cupcake liner. Top with a layer of chopped pecans. Top that with 1 1/2–3 Tbsp. of filling, depending on what size pan you’re using—only fill them 1/2 to 2/3 full. Bake 20 minutes.
Remove and sprinkle the topping pecans on and drizzle each one with the syrup. Bake 5 more minutes until the pecans are toasted.
Topping:
1/3 cup chopped pecans
1/4 cup brown rice syrup or light corn syrup
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*To make your own parchment cupcake liners, cut parchment paper into 5-6 inch squares. Find a jar or can that’s the same size as the bottom of your muffin pan and press around it to form liners.