To commemorate the occasion, I baked Pecan Pie Cupcakes, and because someone on facebook asked, here’s the recipe:
1 box german chocolate cake mix
1 cup whole milk
1 stick butter, softened
1 t. vanilla
3/4 cup dark corn syrup
1/4 c. brown sugar, packed
1 1/2 cups pecans, chopped or halved
Mix together cake mix, milk, butter, three eggs, and vanilla. Pour an even amount in 24 muffin molds (2 cupcake pans–this will make 24).
In a separate bowl, mix together corn syrup, brown sugar, two eggs. Then stir in chopped pecans. Divide nut mixture evenly among all the cupcakes, about 1 spoonful each.
Bake at 350 degrees for 18-20 minutes. Allow cakes to cool completely–the filling will set and sink to the bottom. Dust with powdered sugar.
(I dusted mine with lots of sugar, and it all disappeared. I think it melted into the cake, so maybe you should wait until after the cakes have cooled completely before dusting.) 🙂
(Wonder if you can make calories disappear in like fashion?)