Pecan Crust Retraction

Okay, I was a bit hasty in the judging. After being refrigerated for a few hours, I tried another cupcake. The frosting solidified enough that you can safely eat them upside down. Doing this keeps the pecans from crumbling and making a mess. It's not the most practical, but it works I suppose.

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Pecan Crust Goop:

4 oz butter (melted)
1/2 c brown sugar
1/2 c pecan cookie pieces

Mix the sugar and pecans into the melted butter. Spread evenly into the bottoms of 15-16 baking cups (I used tinfoil ones). Pour batter on top.

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That's hardly a recipe, but ah well.