Pecan Pie Stuffed Cupcakes

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 12 cups self rising flour
• 1 14 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 14 cup sugar
• 2 tablespoons cornstarch
• 34 cup corn syrup
• 14 cup butter
• 12 teaspoon salt
• 2 eggs
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla
• 1 tablespoon unflavored gelatin
• 14 cup cold water
• 3 cups whipping cream
• 23 cup powdered sugar
• 1 12 teaspoons vanilla

1. For the cupcakes:.
2. Preheat oven to 350.
3. Line 2 12 cup muffin tins with liners.
4. In a large bowl, on the medium speed of an electric mixer, cream butter until smooth.
5. Add sugar gradually and beat until fluffy, about 3 minutes.
6. Add eggs one at a time, beating well after each addition.
7. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
8. Spoon the batter into the cups about three-quarters full.
9. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
10. Remove cupcakes from pans and cool completely on a rack before icing.
11. For the filling.
12. In 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch.
13. Stir in corn syrup, melted butter, salt and eggs.
14. Cook over medium heat, stirring constantly, until mixture begins to boil.
15. Remove from heat; stir in pecans and 1 teaspoon vanilla.
16. Cool 10 minutes.
17. Refrigerate 1 hour or until thickened.
18. For the Frosting.
19. While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute.
20. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved.
21. Cool to room temperature, stirring frequently, about 15 minutes.
22. In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin.
23. Increase speed to medium; beat until soft peaks form.
24. Add powdered sugar and vanilla; beat until stiff peaks form.
25. Refrigerate frosting until ready to top cupcakes.
26. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces.
27. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
28. If needed, cut off 1/4-inch corner from paper or plastic decorating bag.
29. Fit 1/2-inch star decorating tip into bag.
30. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake.
31. Store in refrigerator.

unsalted butter, sugar, eggs, flour, flour, milk, vanilla, sugar, cornstarch, corn syrup, butter, salt, eggs, pecans, vanilla, unflavored gelatin, cold water, whipping cream, powdered sugar, vanilla

Taken from www.food.com/recipe/pecan-pie-stuffed-cupcakes-520899 (may not work)