Cupcake Instructions

• Turn the oven up to 350 and set a rack in the middle.
• Line tins with cupcake liners.
• Brown butter and set aside to cool.
• Mix dry ingredients in a bowl.
• In a seperate bowl, mix all wet ingredients except for the butter.
• Gently mix the dry ingredients into the wet ingredients.
• With a spatula, gently fold in the cooled, brown butter mixture into the mixture.
• Using a cupcake scoop, fill each cavity up 1/2 to 3/4 full with batter.
• Put filled tin on the middle rack in the oven, and bake for 21 minutes.
• Take out and let cool.

Frosting Instructions.

• Burn butter and put into fridge or freezer to solidify it.
• Once butter is firm, beat butter and cream cheese on high until combined and light and fluffy, about 4 minutes.
• Lower speed, and add brown sugar.
• Increase speed, and beat for an addtional minute.
• Lower speed, and gradually add all powedered sugar.
• Once all powdered sugar is incorperated, beat on high for an additional 3 minutes.
• Put in a cool spot until ready to frost.

Candied Pecans

• Melt butter and sugar over high heat, whisking constantly.
• The ingredients will seperate at first, but will come together as the temperature increases.
• Continue whisking, and once the mixture is starting to form small bubbles, quickly add the pecans.
• Whisk vigorously until everything is combined, about a minute or two.
• Pour pecans onto a waiting piece of parchemnt paper, and let cool.
• Once cool, chop into fine tiny pieces. Set aside.

Caramel

• Heat in 10 second increments, until the caramel sauce has good drizzle consistency. Set to the side.

Assembly:

Pipe frosting onto cupcakes, then top with pecans and drizzle caramel on top.