Bourbon Pecan Cupcakes

Recipe By: Chef JJ’s Back Yard

Serving Size: 16

Yield:

Ingredients:

Nonstick vegetable oil spray

1 cup all purpose flour

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup bourbon candied pecans, coarsely chopped

1/2 cup unsalted butter, room temperature

1 cup brown sugar, packed

2 large eggs, room temperature

5 1/4 tablespoons sour cream

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup butter, room temperature

1 teaspoon vanilla

1 tablespoon whipping cream

Directions:

Preheat grill to 350°F on indirect heat. Spray muffin pans generously with nonstick spray.

Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool in pan for 15 minutes. Remove from pan and serve.

For the icing:

Whip butter until light.  Add powdered sugar and vanilla.  Mix in heavy cream by hand until desired thickness.

DO AHEAD Can be made 8 hours ahead. Cover; store at room temperature.

Bourbon Candied Pecans

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup pecan, halved

1/2 cup bourbon

10 2/3 teaspoons brown sugar

1 cup raw sugar cane

Directions:

Over medium high heat, reduce the pecans in bourbon with brown sugar until a light caramelization takes place.

Cool for a few minutes.

Toss in cane sugar until completely coated.