Food is an integral part of life. Recently, many foods have gotten a bad rap for being an allergen, unhealthy and overall not good for you. And while I agree that we can all do better with balancing how we engage with food, food is also so much more than a list of things to not eat. It can provide relief from broken hearts, provide joy when we celebrate, or nourish and heal our bodies when we are ill. Food has also been used to make change...we've bartered with it , used it as an art medium, and our access to food (or lack of access for that matter) has spurred us to change how we interact with it and each other ( can you say community gardens and co-op grocery stores?) .

All of these elements were present during the civil rights movement. The leaders met in restaurants over plates of soul food to make crucial decisions. Food was cooked in homes as a way to show hospitality to neighbors, friends and those who were fighting for something better. Establishments who wouldn't serve food to Blacks were boycotted; using food or the lack thereof to challenge the “morality” of America. As I have honed my cooking skills, I have realized how vital food is to our lives and therefore continue to discover how to make amazing food, bring people together, and share my love and passion with others. This is not just my passion but a part of my purpose and inherited traits from my ancestors who did the same with food as they fought for me to have a better life.

Today is Martin Luther King Jr's birthday. He was the face of the civil rights movement that relied on various people to be successful. There were secretaries, students, organizers, religious leaders and radicals. Then there were those who opened their homes, cooked meals and hosted those who were on the front lines. Their contribution to the movement came in the way of hospitality to those who became the faces and voices of the movements. As I endeavor to bring good food to the forefront- the use of natural, local, ingredients as pure as I can find, I take today to honor Dr. King and those who supported him through food. They supplied a table, literally and figuratively for a great man to contribute to the progress of our world. I dedicate this recipe to him and those who cooked for him.

I decided to read about Martin Luther King, food and the Civil rights movement. There are tons of articles about black cooks who opened restaurants or cooked one or two meals a night in the anticipation of hosting Dr. King. I also read several articles that detailed Martin Luther King’s favorite foods and how some of those cooks included those particular foods in the meals they provided; although they also noted that during that busy and tumultuous time, King was not put off by simple foods such as bologna sandwiches. One of Dr. King’s favorite desserts was pecan pie. And while I'm not a fan of that coveted southern dessert, I do love cupcakes and decided to make a cupcake of his favorite dessert. I pray he would have enjoyed this riff on his favorite and that you bake and share this with others; inviting them to your table and opening your home endeavoring to uplift, change and most importantly love others, working toward a better world.

Pecan Pie Cupcakes

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

SERVINGS: 24 CUPCAKES

INGREDIENTS

Cake:

2 Sticks/ 1 cup Butter

2 cups sugar

4 eggs

3 cups flour

3 tsp. Baking Powder

1/2 tsp. salt

1 cup Milk

1/2 cup sour cream

3 tsp vanilla

Pie Filling:

1/2 cup Dark Karo Syrup

1 1/2 eggs (you can mix up one of the eggs, add it to a measuring cup and take half of the total amount of the egg to get “half” an egg)

1/2 cup dark brown sugar

2 tablespoons butter

1/2 tsp. vanilla

3/4 cup chopped pecans

Frosting:

1 cup butter

1 1/2 cup dark brown sugar

1/3 cup heavy cream

1 tsp vanilla

1 1/2 tsp. bourbon

3 1/2 cups powdered sugar

1/2 cup chopped pecans

*2 tablespoons milk or heavy cream (if needed to thin out thick frosting)

INSTRUCTIONS:

First make the filling. Combine karo syrup, eggs, sugar, butter and vanilla to a saucepan. Turn heat to medium low and whisk constantly while bringing the mixture to a boil. When the mixture begins to boil remove from heat and stir in the pecans. Allow to cool for 10 minutes on the counter top and then cool for an hour in the refrigerator.
Now make the cupcakes. Put cupcake liners in 2 pans and preheat oven to 325 F. Add the butter to a stand mixer and mix with paddle attachment until light fluffy. Add the sugar and continue to beat until combined. Add the eggs one at a time, beating after adding each egg. In a measuring cup, measure the cup of milk and add the vanilla extract to the milk and set aside. In a small bowl, measure out the flour and add the baking powder and add the salt. Set aside.
Add the sour cream to the butter/sugar mix and combine. Add some of the flour mixture and beat until just combined. Add some of the milk mixture until just combined. Continue to alternate until both the flour and milk mixtures are finished (this usually takes about three times of alternating). Scrape down the sides and beat one last time until all ingredients are fully combined.
Fill cupcakes liners about 2/3 full and bake for about 10 minutes or until the tops have puffed up and a toothpick inserted comes out clean.
While the cupcakes are baking, begin the frosting. Add all ingredients except the powdered sugar and pecans to a saucepan. Whisk the mixture over medium heat. As soon as the mixture begins to bubble, remove from heat. Allow to cool completely. Once the mixture has completely cooled, add it to the bowl of a stand mixer. Add the powdered sugar one cup at a time and beat until combined. If necessary add the milk or heavy cream.
When the cupcakes are done, remove from the oven and allow to cool 1-2 minutes in the pan. Remove from the cupcake pan and continue to cool on a wire rack.
Once the cupcakes are cooled and the filling is cool, remove the center from each cupcake and fill with pie filling.
Frost your cupcakes as desired with the frosting, and decorate with left over chopped pecans.

Viewing MLK and Civil Rights through the lens of food + Pecan Pie Cupcakes