Brown Sugar-Pecan Cupcakes

1. 1

   Bake pecans in a shallow pan at 350u00b0, stirring occasionally, 8 minutes or until toasted. Cool completely. Process 1/4 cup pecans in a food processor until finely chopped. Set aside.

2. 2

   Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add 3/4 cup granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla bean paste.

3. 3

   Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition.

4. 4

   Beat egg whites at medium speed until soft peaks form; add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and 1/2 cup toasted pecans. Spoon batter into paper-lined muffin cups, filling two-thirds full.

5. 5

   Bake at 350u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Remove from pans, and cool completely.

6. 6

   Combine reserved 1/4 cup finely chopped pecans and brown sugar in a small bowl. Spread a generous 2 tablespoons Browned Butter Frosting onto each cupcake. Sprinkle tops of cupcakes with pecan-sugar mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.