My brain ran away again...

And this time it took over one months worth of my time with it! I can't believe I've been such a slacker!! I have a good reason... or 20. I got an order to do 4 custom scarves as well as another order for a custom yoga mat bag. I'm still working on the scarves, but the yoga mat bag was finished, along with 2 super cute Pink Cupcake aprons and a skirt for my 1 year old niece. I finished one curly scarf for a gift and have made tons of sweets, but there was only one that is worth mentioning!

My husband actually approved of this recipe for Pecan Pie Cupcakes (slap my grandma & call me Sally)! But here you go! It's from the August/September 2010 issue of Taste of the South magazine:

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1/4 teaspoon salt
4. 3/4 cup firmly packed dark brown sugar
5. 1/2 cup butter, softened
6. 2 large eggs, at room temperature
7. 1/2 cup whole milk, at room temperature
8. 2/3 cup chopped pecans, toasted
9. 1 teaspoon vanilla extract
10. 1 recipe Brown Sugar Buttercream Frosting
11. 1/2 cup semisweet chocolate morsels, melted and cooled
12. 1 recipe Pecan-Topped Pastry Rounds

Directions

1. Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large bowl, beat brown sugar and butter at medium-high speed with an electric mixer until light and fluffy, approximately 5 minutes. Reduce speed to low. Add eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as necessary.
4. Add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Fold in pecans and vanilla. Divide batter evenly among muffin cups. Tap pan against counter to release air bubbles.
5. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cool in pan for 5 minutes. Remove from pan, and transfer to a wire rack to cool completely.
6. Place Brown Sugar Buttercream Frosting in a pastry bag fitted with a large star tip. Pipe cupcakes with frosting, or spread evenly on cupcakes. (see note)
7. Spoon melted chocolate into a heavy-duty resealable plastic bag. Snip a small hole in corner of bag, and drizzle on frosted cupcakes.
8. Just before serving, top each cupcake with a Pecan-Topped Pastry Round.

Note: If weather is warm, be sure to store cupcakes in a cooler until ready to serve.

Here is the recipe for the Brown Sugar Buttercream (SO yummy!):

1. 1/4 cup firmly packed dark brown sugar
2. 2 tablespoons water
3. 1/4 teaspoon salt
4. 1/2 cup plus 2 tablespoons butter, softened and divided
5. 3 1/2 cups confectioners’ sugar
6. 2 to 3 tablespoons whole milk

Directions

1. In a small saucepan, combine brown sugar, water, and salt. Bring to a boil over medium-high heat. Cook until sugar is dissolved, approximately 1 minute, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Let cool completely.
2. In a large bowl, beat cooled brown-sugar mixture and remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Add confectioners’ sugar and enough milk to achieve a spreadable consistency.

So there you have it, one fabulous fall cupcake and an explanation for my slacking... :0)