Butter Pecan Cupcakes
|Chopped pecans||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Pecan frosting||1 Cup (16 tbs)|
Dot 3 tablespoons butter over nuts in shallow baking pan.
Toast in 350° oven for 15 minutes; stir often.
Cream 1/2 cup butter and sugar till light; add vanilla.
Add eggs, one at a time; beat well after each.
Mix dry ingredients and 1/4 teaspoon salt.
Add to creamed mixture alternately with milk; beat well.
Fold in 2/3 cup of the nuts.
Reserve remaining nuts for frosting.
Fill paper bake cups in 2 1/2-inch muffin pans half full.
Bake at 375°, 20 to 25 minutes.
Frost with Pecan Frosting.