I delivered 2 dozen Butter Pecan cupcakes for a birthday yesterday and after I left I heard that everyone was asking if they tasted this ingredient or that ingredient. The recipient told them that I wouldn’t share my recipes because this a business. I never thought of not sharing my cupcake recipes until a few weeks ago when Aly tried to recreate something she’d seen here and said that she didn’t ask for the recipe because she knows it’s for the bakery. The idea never even crossed my mind. So after yesterday I thought maybe I shouldn’t post cupcake recipes…just pictures. But by that time I’d already promised people the recipe and I told yesterday’s customer, even if her co-workers could figure out what was in the cupcakes, they won’t taste like mine. I’m not necessarily being cocky but besides the fact that I’m good at what I do, the majority of my ingredients are all natural and locally grown. Things that I can’t go to the farm and purchase straight from the source….I settle for the organic version available at my local Whole Foods. The pecans used in the making of this recipe come straight off the tree in my mother’s backyard.
So I don’t mind sharing at this point but since the general consensus seems to be that the recipes are secrets….I might not share anymore anytime soon.
This butter pecan cupcake is my absolute favorite and will be the house special when I get up and running. I absolutely love it!
1 cup + 2 tbsps softened butter – divided
2 2/3 cups chopped pecans
2 cups sweetener (depending on your preference – processed sugar, turbinado/raw sugar, agave nectar, etc…) I used the light agave nectar
2 tsp PURE vanilla extract
3 cups cake flour
2 tsp baking powder
1 cup milk
In a small, heavy skillet, melt 2 tbsps butter. Add pecans and cook over medium heat until toasted….about 4 minutes. You’ll be able to tell the difference in them as the pecans begin to soak up the butter.
Cream sweetener and remaining butter until light and fluffy (if doing this by hand…be patient. You will get light and fluffy after about 2 minutes). Add eggs. Beat in vanilla. Combine flour and baking powder….SIFT….add to creamed mixture, alternating with milk and ending with milk. Fold in pecans. Bake at 350 degrees for 25 – 30 minutes. HINT: Your cake is done when you can smell it so regardless of what time I say….if you begin to smell it at 20 minutes it is time to check and see if they are done. The way to tell if a cake (or cupcakes) are done is to insert a toothpick in the center and see if it comes out clean.
I don’t do that. If I can smell them and I touch them and they spring back….they’re done.
I top these with my own maple cream cheese buttercream frosting and it is to die for!
8 ounces of cream cheese
1 cup butter (2 sticks)
1/2 cup solid vegetable shortening
4 cups confectioner’s sugar
2 tsps PURE vanilla extract
1/4 cup maple syrup (PURE….not Aunt Jemima’s!)
Cream butter, shortening, cream cheese and extract. Gradually add powdered sugar and syrup. Beat on low speed until nice and creamy.
Thanks for visiting Diva (in Demand). My blog escapades have followed me across 4 states, 3 jobs, a business venture, and a new husband. There are no mini divas yet but I have loads of nieces and nephews to slobber and wipe their dirty hands on me. I am an amateur pastry chef, certified cake decorator, and seasoned home cook who knows how to pair French cuiseine with fine wine, collard greens and cornbread. You'll find a little bit of everything around here.....where I take talking to myself to a whole new level.