Sticky Pecan Upside Down Cupcakes Food

STICKY PECAN UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350°F (175°C).
• Spray 12 extra large muffin cups with nonstick cooking spray.
• Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
• Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
• Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
• Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
• Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
• Add 2 tablespoons of the chopped pecans to the muffin cups.
• Top the pecans with a generous 1/3 cup of the batter.
• Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
• Cool 2 minutes in the pans on a wire rack.
• Loosen the cupcakes from the sides of the pan with a small knife.
• Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
• Remove paper circles.
• Serve warm or at room temperature.

STICKY UPSIDE-DOWN BANANA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
• Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
• Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
• Spoon batter into the muffin tin, filling each cup 2/3 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PECAN STICKY MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

UPSIDE-DOWN PECAN BUNS

Steps:

• Measure first 8 ingredients in the order listed into Baking Pan.
• Insert Baking Pan into oven chamber; twist to secure. Close lid.
• Select : Dough/Pasta Setting. Press Start.
• Meanwhile, prepare syrup : Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.
• When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
• Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray.

STICKY ORANGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 160C.
• For the sticky orange topping:
• Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
• For the cake:
• Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
• Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
• Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
• Turn out on a platter to serve.