For the spice mixture: In a medium bowl, blend the pecans, both sugars, the cinnamon and nutmeg. Take a fork or a spoon and mix the ingredients until well blended.
For the fried chicken: In medium pot, heat the oil on the stove top. Wash the chicken thoroughly. Cut the chicken into 1-inch cubes and set aside.
In a bowl, add the all-purpose flour, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. In another bowl, pour in the buttermilk. Place the cubed chicken into the buttermilk, then remove and place into the flour until all the pieces are covered in flour. Add the chicken to the oil and fry until golden brown, 4 to 5 minutes. Set aside a handful of small pieces for garnish.
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a medium bowl, cream together the butter and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the buttermilk until the batter is smooth. Add the maple syrup, shredded fried chicken and spiced dry mix to the batter and stir. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch.
For the frosting: In a mixing bowl, cream together the butter and cream cheese until well blended. Then add the powdered sugar, 1 cup at a time. Add the maple extract.
To assemble: Once the cupcakes are cool, you may use a spoon or piping bag to frost the cupcakes with the maple frosting. After you have frosted, use a small piece of the remaining fried chicken to garnish the top of the cupcakes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Catarah Hampshire