*Allow toasted pecans to cool, then mix with preserves and peaches.
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*Allow toasted pecans to cool, then mix with preserves and peaches.
3 C. cake flour
1 C. toasted pecan pieces
10 oz. peach preserves
1 1/4 tsp. Clabber Girl Baking Soda
1 C. chopped peaches (well-drained if using frozen)
1 1/4 C. chopped peaches (well-drained if using frozen)
1/4 tsp. salt
Dulce de Leche Icing:
1 C. toasted pecan pieces
1 1/2 C. unsalted butter, softened
1 1/2 C. unsalted butter, softened
Finishing touches:
3 C. granulated sugar
4 C. powdered sugar
14 oz. Dulce de Leche caramel sauce
6 lg. eggs
3 Tbsp. heavy cream
1 C. pecan halves
8 oz. sour cream
1 tsp. vanilla extract
Cake:
2 tsp. vanilla extract
Peach Filling:
Preheat oven 350° F. oven. Prepare muffin pans with paper baking cups, then set aside.
Pecan Preparation:
Add pecans to a baking sheet and bake at 350° F. for 6 to 7 minutes.
Cupcake Preparation:
Combine flour, baking soda and salt, then set aside. Using an electric mixer at medium-high speed, cream butter and sugar until fluffy (2 to 3 minutes). Mix in eggs one at a time, then sour cream and vanilla. Beat in flour mixture on low speed until just incorporated. Fold in pecans and peaches by hand. Pour batter into prepared pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Icing Preparation:
Using a stand mixer or hand held beater, whip the softened butter until smooth then add the powdered sugar, cream, vanilla, and continue to whip until frosting becomes smooth and creamy.
Filing Preparation:
In a medium bowl, combine peach preserves, peaches, cooled pecans together by hand.
After cupcakes have cooled for 15 minutes; core the center of the cupcakes and add the peach filling half way. Pipe the icing with any desired tip or using a knife to spread. Drizzle the Dulce de Leche caramel sauce across the cupcake tops and then sprinkle cupcake tops with chopped pecans to finish.
3 C. cake flour
1 C. toasted pecan pieces
10 oz. peach preserves
1 1/4 tsp. Clabber Girl Baking Soda
1 C. chopped peaches (well-drained if using frozen)
1 1/4 C. chopped peaches (well-drained if using frozen)
1/4 tsp. salt
Dulce de Leche Icing:
1 C. toasted pecan pieces
1 1/2 C. unsalted butter, softened
1 1/2 C. unsalted butter, softened
Finishing touches:
3 C. granulated sugar
4 C. powdered sugar
14 oz. Dulce de Leche caramel sauce
6 lg. eggs
3 Tbsp. heavy cream
1 C. pecan halves
8 oz. sour cream
1 tsp. vanilla extract
Cake:
2 tsp. vanilla extract
Peach Filling:
Preheat oven 350° F. oven. Prepare muffin pans with paper baking cups, then set aside.
Pecan Preparation:
Add pecans to a baking sheet and bake at 350° F. for 6 to 7 minutes.
Cupcake Preparation:
Combine flour, baking soda and salt, then set aside. Using an electric mixer at medium-high speed, cream butter and sugar until fluffy (2 to 3 minutes). Mix in eggs one at a time, then sour cream and vanilla. Beat in flour mixture on low speed until just incorporated. Fold in pecans and peaches by hand. Pour batter into prepared pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Icing Preparation:
Using a stand mixer or hand held beater, whip the softened butter until smooth then add the powdered sugar, cream, vanilla, and continue to whip until frosting becomes smooth and creamy.
Filing Preparation:
In a medium bowl, combine peach preserves, peaches, cooled pecans together by hand.
After cupcakes have cooled for 15 minutes; core the center of the cupcakes and add the peach filling half way. Pipe the icing with any desired tip or using a knife to spread. Drizzle the Dulce de Leche caramel sauce across the cupcake tops and then sprinkle cupcake tops with chopped pecans to finish.