Brown Sugar and Butter Pecan Cupcakes

 

I have been messing around with a few recipes lately in preparation for the upcoming bazaar at my church. Almost every year, since I was quite young, I have made something to supply the bake sale with. Many of my contributions were totally from the amateur league of cooking. I am talking chocolate chip or sprinkle cookies here! By no means am I saying that those treats are not tasty, I just want to make something different and delicious!

Thoughts of cupcakes have been lingering in my head for a few weeks now, and I knew I need to check out some recipes! I could have stuck with the a go-to like chocolate with chocolate buttercream frosting, but I wanted a fall feel to these babies! After some searching, I found and altered a recipe for these brown sugar and butter pecan cupcakes!

These guys are very good, and I will be throwing together another batch for the bazaar bake-sale! I only got a dozen cupcakes out of the recipe I tried, but the one I will list on here will easily make 24 cupcakes.

It has been a while since I have picked up a piping bag, so please excuse my "not-so-perfect" frosting. Also, I had to rig a piping bag due to a blow out in my nice one. After scraping icing off everything, I just used a plastic bag and that did the trick!

Brown Sugar and Butter Pecan Cupcakes

Batter:

• 2 cups cake flour


• 2 cups self-rising flour


• 4 tsp baking powder


• 1 tsp salt


• 12 tbsp butter


• 2 cups brown sugar


• 1 1/2 cups half and half or whole milk


• 2 egg


• 2 tsp vanilla


• 1 cup finely chopped pecans

Frosting:

• 1/3  cup milk


• 2 cups brown sugar


• 1 cup butter


• 6 cups confectioner's sugar

Directions:

1. Preheat oven to 350, and add cupcake liners to tin.


2. Stir flour, baking powder, and salt together in a bowl.


3. In a mixer, add butter and brown sugar. Blend until light and fluffy.


4. Add egg and vanilla to brown sugar/butter mixture. Beat together until all incorporated.


5. Add half of the dry ingredients and half of the milk to mixer. Once this is blended, add the second half.


6. Fold in pecans by hand.


7. Fill cupcake tin about 2/3 - 3/4 up with batter.


8. Bake for 24 minutes. Allow cupcakes to cool before frosting.


9. In a saucepan add butter, milk, and brown sugar. Stir mixture frequently and bring it to a boil. Once it starts to boil, remove from heat and allow to cool to lukewarm.


10. Sift 4 cups of confectioner's sugar into the lukewarm butter, milk, and brown sugar mixture. Mix together until smooth.


11. Once cupcakes are cool, frost them with the icing. You can add a pecan half to each cupcake for decoration. (I am thinking about making some cinnamon brown sugar pecans to top mine for the bazaar!)

Positive quote of the day:

"Each day is a gift. Don't send it back unopened."

-Unknown