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.
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.
Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well.
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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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