8 ounces unsalted butter, at room temperature
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
¼ tsp orange zest
½ cup whole milk
½ cup sour cream
1 tsp vanilla extract
1 cup all-purpose flour
½ cup cake flour
1 ½ cups self rising flour
For the Filling
1 cup toasted pecans, chopped
3 TBSP dark brown sugar
2 TBSP granulated sugar
¼ tsp ground cinnamon
4 ounces unsalted butter, at room temperature
2 cups powdered sugar
2 TBSP heavy cream
¼ tsp cinnamon
Using a stand mixer, beat together the butter and sugars until light and fluffy, about 3 minutes. Add in orange zest and beat for another 30 seconds.
Add eggs, one at a time. Scrape down the bowl after each addition.
Whisk together milk, sour cream and vanilla extract in a small bowl. Set aside.
Sift together the all-purpose flour, cake flour and self rising flour in a medium bowl and set aside.
Add 1/3 of the flour mixture to the mixer bowl and mix on low speed and mix until incorporated. Add ½ of the milk mixture and mix until incorporated. Repeat with another 1/3 of the flour mixture, then the milk and finally the flour mixture again. Mix until all is fully incorporated. But do not over mix.
In a small bowl, mix together the pecans, sugars and cinnamon. Set aside.
Prepare muffin tins with butter and flour, or use liners.
This is a thick batter and I find it best to pipe it in. Pipe in ¼ of the way up. Add a generous tsp of filling. Pipe in the batter just to cover up the filling. Add another tsp of filling. And again pipe batter on top of filling.
Bake at 350°F for 22-25 minutes.
Let cool in pan for 5 minutes, then remove from pan and let continue to cool on a wire rack. Frost when completely cool.
Beat all ingredients using a mixer. Mix until all ingredients are incorporated and frosting is smooth.
Formulation courtesy of Culinary Concoctions By Peabody