Sharp Cheddar Cupcakes with Candied Pecan Topping and Honey Blue Cheese Frosting
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup whole milk
- 4 tablespoons (1/4 cup) butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons vanilla extract
- 1 egg, beaten
- 2 1/2 cups shredded extra-sharp Cheddar
- Candied Pecans, recipe follows
- Honey Blue Cheese Frosting, recipe follows
- Cheddar Cheese Crisps, recipe follows
- Candied Pecans:
- 1/2 cup plus 1 tablespoon brown sugar
- 1 1/2 tablespoons butter
- 1 1/2 cups toasted pecans, finely chopped, plus 12 whole pecans
- Honey Blue Cheese Frosting:
- 8 ounces cream cheese
- 1 stick butter
- 4 tablespoons blue cheese
- 2 tablespoons honey
- 1 cup powdered sugar
- Cheddar Cheese Crisps:
- 1 cup shredded Cheddar
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a large bowl, mix the flour, granulated sugar, milk, butter, baking powder, vanilla and egg. Add the cheese and stir to combine. Fill the cupcake liners three-quarters full and bake for about 20 minutes. Let cool.
Spoon a tablespoon of Candied Pecans on each cooled cupcake. Then frost each cupcake with Honey Blue Cheese Frosting. Finally, garnish with a Cheddar Cheese Crisp and 1 whole candied pecan.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.Candied Pecans:
Combine the brown sugar, 1/4 cup water and butter in saucepan. Heat over medium heat until the sugar melts. Stir in all the pecans. Continue cooking over medium heat until the sugar reaches a full boil, stirring occasionally. Watch carefully as the sugar will boil fairly quickly. As soon as the mixture reaches full boil, remove from the heat and transfer to a bowl to cool. Remove the whole pecans and save for garnish. Spoon candied pecans over cupcakes when sugar becomes sticky and not too runny. Yield: 2 cups.Honey Blue Cheese Frosting: Cheddar Cheese Crisps:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drop quarter-size mounds of cheese on the prepared baking sheet. Bake until the cheese is crispy, about 5 minutes. Yield: 12 crisps.
More Recipes and Ideas:
Cheesy Potato and Sharp Cheddar Hash, Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes, Cheddar and Beer Soup with Tempura Broccoli Florets, Sponge Cake Recipes, Chocolate Fondue Recipes, Bundt Cake Recipes, Fruit Pizza Recipes, Rum Cake Recipes, Chocolate Frosting Recipes
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