While in Savannah, GA – my husband and I participated in a culinary class at the 700 Kitchen Cooking School. These Butter Pecan Cakes were just one of the many delicious things we made. What fun we had.
4. vanilla extract…not vanilla flavoring
5. dip your cupcakes in the pecans…don’t sprinkle on top
1 cup (2 sticks) softened butter, divided use
3 ounces cream cheese, softened
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup buttermilk
2 1/2 teaspoons vanilla extract, divided use
2 cups chopped pecans
1/4 teaspoon salt
1 cup marshmallow cream
1 lb. powdered sugar
3 tablespoons whipping cream-Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Place 1/2 cup (1 stick) butter and the cream cheese into a mixer bowl at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add the granulated sugar, beating for 5-7 minutes. Add the eggs, 1 at a time, beating just until yellow disappears.
-Pour batter into cupcake liners. Bake at 350 degrees for approximately 20 minutes. Cool in pan on wire rack for 10 minutes, remove from pan and cool completely on rack.
-Place 1/2 cup (1 stick) of butter, 1/2 teaspoon vanilla, marshmallow cream, powdered sugar, and whipping cream in a mixer bowl. Beat with electric mixer until blended and creamy.
-Frost each cupcake.
-Top each with chopped pecans.
Source: Chef Darin @ 700 Kitchen Cooking School (Mansion on Forsyth Park
QUESTION: See the neat paper cupcake holders in the picture. They are tall, cylinder shaped. Does anyone know a source where these can be purchased? I’ve looked extensively on the web.