Butter Pecan Cupcakes with Vanilla Buttercream and Marshmallow fondant leaves

Butter Pecan Cupcakes with Vanilla Buttercream

1 1/4 cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup brown sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups sifted powdered sugar
1/3 cup heavy whipping cream

    Pre- heat oven to 350. Grease and flour bottoms of three 9 inch layer pans(or two cupcake pans).
Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
           Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in pecans and pour batter into pans.
     Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. center.       
When cool frost with creamy vanilla butter cream:
To make creamy vanilla butter cream Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1.5 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth.



Marshmallow Fondant
16 ounces white mini-marshmallows
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup shortening
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix and if you have a kitchen aid dump in your greased kitchen aid. Or grease your hands generously then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough and add the rest of the powdered sugar.  If the fondant gets too dry add a little water. If you aren't using it right away spread a little shortening over it and seal it well.  I like to wrap it in plastic wrap and then a plastic bag as well.

For the leaves I just rolled the fondant out till it was thin, used a cookie cutter and painted the leaves with food color.  I also let them sit out a few hours so that they were a little stiffer.