Ingredients
3/4
cup chopped pecans
1/4
cup packed brown sugar
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/4
cup butter or margarine, softened
1/4
cup shortening
1
cup granulated sugar
3
eggs, separated
2
teaspoons vanilla bean paste or 1/4 teaspoon vanilla extract
1/2
cup buttermilk
1/4
cup butter (do not use margarine)
1
package (8 oz) cream cheese, softened
1
bag (1 lb) powdered sugar (4 cups)
1 1/2
teaspoons vanilla bean paste or 1/8 teaspoon vanilla extract
Preparation
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. Place 1/4 cup of the pecans in food processor. Cover; process until finely chopped. In small bowl, mix finely chopped pecans and the brown sugar; set aside for topping.
In another small bowl, mix flour and baking soda; set aside. In medium bowl, beat 1/4 cup butter and the shortening with electric mixer on medium speed until fluffy. Gradually add 3/4 cup of the granulated sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Stir in 2 teaspoons vanilla bean paste. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
In small bowl, beat egg whites with electric mixer on 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 remaining 1/2 cup toasted pecans. Divide batter evenly among muffin cups, filling two-thirds full.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
Meanwhile, in 1-quart heavy saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until browned. Pour into large bowl; refrigerate 20 minutes. Add cream cheese to browned butter; beat with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in 1 1/2 teaspoons vanilla bean paste.
Frost each cupcake with generous 2 tablespoons frosting. Sprinkle with reserved pecan-brown sugar mixture.
