Sunday, January 29, 2012

Butter Pecan Cupcakes

I'm not sure what made me decide to make these cupcakes.  I love butter pecan.  I'm not crazy about the ice cream but I like the coffee creamer!  :)

Anyhow it seemed a good idea like any other to at least attempt a cupcake with this flavor and it was well worth the experiment!!

The cupcake is made with a butter pecan cake topped with a vanilla nut butter confectioner's icing topped with toasted butter pecans, toffee bits and a little bit of the butter leftover from toasting the pecans.

There are chopped buttered pecans in the cake mix!  The pecans were toasted just right that they have a crispy texture but also a very rich flavor.  I wasn't sure about adding the toffee bits but figured it might add a little more crunch and flavor to the icing with it did.

They were very yummy.  Were, because they're gone.  My daughter, who doesn't like most nuts, even ate them without a second thought.  I can't wait to make them again.  If you like butter pecan this is your cupcake!

Below is the recipe for the cake and the icing.  Enjoy!

Butter Pecan Cake Mix (makes 24)

3 tblspn butter
1  1/2  cup pecans, chopped  (price of pecans makes this dessert a bit pricey)
2/3 c butter, softened
1 cup sugar
2 eggs
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1  tsp vanilla extract
1/2 tsp vanilla nut butter extract  (can buy here Silver Cloud Estates)

Melt the 3 tablespoons of butter in a small baking sheet (I toasted mine in the toaster oven), stir in pecans and bake at 350 for 10 minutes; cool.  If you do use the toaster oven watch the pecans, they will toast fast.  I burned the first batch :(
Cream softened butter in mixing bowl on medium.  Gradually add sugar and beat until light and fluffy.  Add eggs one at a time, beat well after each addition.  Combine flour, baking powder, and salt.  Add to creamed mixture alternating with the 2/3 cup milk.   Begin and end with the flour mixture.  Mix until well blended.  mix in vanilla.  Fold in 1 cup cooled toasted pecans.  Reserve the rest for garnish.  Pour mixture into lined cupcake tins and bake at 350 for 15 - 20 minutes.  Set aside and allow to cool.

FROSTING (makes 4 cups)

3 sticks salted butter
4 cups sifted confectioner's sugar
1/2 tspn vanilla
1/2 tspn vanilla nut butter extract
1/2 cup reserved toasted pecans
toffee bits

Cream butter in mixture.  Slowly add sifted confectioner's sugar about 1/2c at a time, let mix well.  Then mix on high for 10 seconds between each 1/2 cup (let the sugar mix well with the mixture in the bowl or you'll have a cloud of white all over the place as the sugar is spun out of the bowl).  Add vanilla and vanilla nut butter extract.  Mix well.  Pipe onto cooled cupcakes.  Make a small well on the top of the piped icing and place some toffee bits.  Then garnish with the reserved toasted pecans and some of the butter.  Enjoy!

1 comment:

  1. Thanks, I'm going to give these a try with salted caramel frosting.