This past summer I visited Chapel Hill, North Carolina for a few days and had the opportunity to visit Sugarland, an amazing bakery located right on the main street of town. Those cupcakes were delicious. After I moved to Charlotte, I thought often of those cupcakes. The yummy french vanilla, peanut butter blast, red velvet… Oh so good.
Discussing these cupcakes with a friend, we discovered there was a bakery in Mooresville, North Carolina, also known for delicious cupcakes — SweetCakes Bakery. We ventured there a few Saturdays ago. The Cookies and Cream cake was AAAAAMAZING. I did remember to take a picture of it — but not before my first bite.
I also found the Butter Pecan cupcake absolutely delicious, which leads me to this post. After having that one butter pecan cupcake, I couldn’t get it out of my mind. I thought about the crunchy pecans, the smooth buttercream, the moist cake… It haunted me.
But alas, I am poor and cannot afford to buy all the cupcakes I would like to eat (gourmet cupcakes here run about $3.00 a cake!) SO I did some research and found a recipe that I felt I could satisfactorily replicate.
I first discovered this recipe through CupcakeProject, but to get the actual recipe, you have to go to Paula Deen‘s website. You’ll find there a recipe for maple pecan cupcakes with butter pecan frosting. I was feeling lazy today, so I used cake from a box for the actual cupcake. However, I did make the buttercream by hand.
– unsalted butter
– chopped pecans
– vanilla extract
– confectioner’s sugar
The instructions are really simple – melt 2 tablespoons of butter in a small skillet, add your pecans and cook on medium-low heat until all the butter is absorbed. While that is happening, you can work on the buttercream. Again, super simple – just mix the butter till its light and fluffy and then slowly add in the powdered sugar, mixing as you go. Finally, mix in the vanilla extract — I only used 2 TEASPOONS (instead of 2 TABLESPOONS) because I didn’t want the frosting to be overpoweringly vanilla-y.
After the pecans have absorbed all the butter, take them off the heat but leave them in the skillet. I would wait until the pecans cool completely before folding them into the buttercream. I did not, and the frosting got kinda melt-y (I am quite the wordsmith today, huh). After it cooled, it returned to the normal consistency, but just to be safe, I would wait till everything has cooled.
When your cupcakes have cooled, frost them with deliciousness! At this point, it’s up to you what you would like to do with them. I am contemplating eating all 18 myself.
Don’t tell my mom.