Page 79 - Cupcakes

3 large eggs

1 teaspoon pure vanilla extract

TOPPING:

Vegetable oil spray for misting a spoon
1 cup apricot preserves
½ cup finely chopped pecans, toasted (see “the Cupcake Doctor says”)

2 tablespoons confectioners’ sugar

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Prepare the filling: Place the cream cheese in a small mixing bowl and blend
with an electric mixer on low speed until the cream cheese has softened, 15

seconds. Add the sugar, egg, and vanilla and continue to beat on low until the
ingredients just come together, 1 minute. Set the filling aside.

3. Prepare the cupcake batter: Place the cake mix, water, oil, eggs, and vanilla in

a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the
sides again if needed.

the CupcakeDoctor says...

It’s essential to the flavor of this recipe that you begin with a butter pecan
cake mix. If you can find one with pudding, that’s great; if you can only find
a plain mix, go ahead and use it. The toasted pecan garnish accentuates the
pecan flavor of the mix, so be sure to toast the nuts. Just place them in the
oven when the cupcakes are removed. They need 4 to 5 minutes of toasting,
so watch carefully.

4. Spoon or scoop ⅓ cup batter into each cupcake liner, filling it three quarters of
the way full. Gently dollop about 1 heaping teaspoon of filling on top of each