Sticky Pecan Upside Down Cupcakes

STICKY PECAN UPSIDE DOWN CUPCAKES
MAKES 12

Store at room temp for 2 days.

1 stick (½ c.) unsalted butter
1/3 c. honey
2/3 c. brown sugar
1 ½ c. (6 oz.) pecans, coarsely chopped

EASY MIX CUPCAKES
2 ½ c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
3 large eggs
2 c. sugar
1 c. canola or corn oil
2 t. vanilla extract
1 c. sour cream

Preheat oven to 350* F. Line muffin cups with rounds of foil or wax paper and spray. Combine butter, honey and brown sugar in saucepan; heat 2 minutes, or until smooth. Remove from heat. CUPCAKES: Whisk dry ingredients. Beat eggs and sugar until thick and pale. Beat in oil, vanilla and sour cream; beat in flour. Put 1 ½ T. butter mixture in cups; add 2 T. pecans; add generous 1/3 c. batter. Place foil under pan to catch drips. Bake 25 minutes or until tests done. Cool 2 minutes in pans before removing. Invert; remove wax paper.