Butter Pecan Ice Cream Cupcake Recipes

BUTTER PECAN ICE CREAM CUPCAKE

Steps:

• 1. First take half of the pecans and crush them in a food processor. Add half of the stick of butter to it and mix until smooth ( use the other half as called for by the box cake instruction). Add the vanilla extract to this mixture once it's done. Follow the instructions to the box cake. When mixing the dry ingredients to the box cake add the pudding to the dry ingredients. Then add the wet ingredients. Until well mixed ( be careful not to over mix batter. You don't want to air rate it) Afterwards take the batter and fold the pecan butter mixture into the cake batter. Bake according to the box instructions.
• 2. For the icing. Take the one cup of whipped cream and the 1/2 package of pudding and one package of butter cream icing and fold. Once folded move mixture to a ziplock bag or piping bag and chill. Until ready to top a cooled cupcake. Top the iced cupcake with the remainder of chopped pecans. Enjoy!

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

BUTTER PECAN CUPCAKES RECIPE - (4.6/5)

Steps:

• Cupcakes: Preheat oven to 350 degrees. Line muffin tins and set aside. In a large skillet, melt ¼ cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat, stirring frequently, until nuts are toasted and fragrant, about 10-15 minutes. Do not overcook the pecans. Remove from heat and allow to cool. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes. Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely. Frosting: Cream together the butter, vanilla and 3 cups of the powdered sugar. Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining 1 1/3 cups toasted pecans.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.