Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup whole milk
• 4 tablespoons (1/4 cup) butter, softened
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons vanilla extract
• 1 egg, beaten
• 2 1/2 cups shredded extra-sharp Cheddar
• Candied Pecans, recipe follows
• Honey Blue Cheese Frosting, recipe follows
• Cheddar Cheese Crisps, recipe follows
• 1/2 cup plus 1 tablespoon brown sugar
• 1 1/2 tablespoons butter
• 1 1/2 cups toasted pecans, finely chopped, plus 12 whole pecans
• 8 ounces cream cheese
• 1 stick butter
• 4 tablespoons blue cheese
• 2 tablespoons honey
• 1 cup powdered sugar
• 1 cup shredded Cheddar

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Instructions

1. 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. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
2. 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. Yield: 2 cups.
3. Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well.
4. 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. Yield: 12 crisps.