Ingredients
- 1 stick butter
- 1/3 cup honey
- 2/3 cup firmly packed brown sugar
- 1 1/2 cups pecans, coarsely chopped
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs
- 2 cups sugar
- 1 cup canola or corn oil
- 2 tsp. vanilla
- 1 cup sour cream
Preparation
Step 1
1. Heat oven to 350F. Coat 12 extra large muffin cups with non stick spray. Line bottoms with rounds of wax paper or foil; coat with non stick spray.
2. Stir first 3 ingredients in a saucepan over medium heat 2 minutes or until smooth. Remove from heat.
3. Cupcakes. Mix flour, baking powder, baking soda and salt in a medium bowl. Beat eggs and sugar in a large bowl with mixer on medium speed 2 minutes or until thick and pale. On low speed, beat in oil, vanilla and sour cream, then the flour mixture until smooth.
4. Put 1 1/2 tbsp. butter mixture into each muffin cup add 2 tbsp. pecans, then a generous 1/2 cup batter.
5. Place foil under pan to catch drips. Bake 25 minutes or until a toothpick inserted into cupcakes come out clean. Cool 2 minutes in pan on a wire rack before loosening cupcakes from sides of pan with a small knife. Place rack on cupcakes and, using potholders, hold pan and rack together and invert cupcakes onto rack; remove paper circles. Serve warm or at room temperature.