Totally delicious version of those plain cupcakes i posted below. I don't have a picture (they were eaten too quickly both times) but they are YUMMY!
First you need extra large muffin tins for 12 cupcakes. line the bottom with a circle of parchment paper and spray the papers and the outside of the tins. ALSO make sure you have TWO cooling racks because the last step will be hard with one.
Baking 350* for about 25 minutes.
Prep time 20 minutes.
1/2 c unsalted butter
5 tbsp honey
2/3 c packed light brown sugar
1 1/2 c pecans coarsely chopped (halves do not work nearly as well)
Preheat the oven to 350*
Make the topping. In a medium saucepan, combine the butter, honey, and brown sugar and cook over medium heat, stirring constantly, until the butter and brown sugar melt and the mixture is smooth. Remove from heat.
Make a recipe of the easy mix yellow cupcake batter. Put 1 1/2 tbsp of the glaze in each muffin tin. Spoon 2 tbsp of pecans over the syrup in each muffin tin. Fill each with about a generous 1/3 c of batter, to just below the top of the pan.
Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool cupcakes for 2 minutes in pan.
Place cooling rack on top of the cupcakes and carefully invert them to release the cupcakes onto the wire rack.. Remove paper circles and place any pecans that remain on paper or in tins onto cupcakes. Leave cupcakes pecan side up to cool. serve warm or at room temperature.
These cupcakes can be stored acovered at room temperature for up to two days but trust me they will not last that long. Pictures as soon as I make another batch.