Maple and pecan is one of my absolute favourite flavour combinations, so when I saw these maple & pecan cupcakes in the Primrose Bakery Book I knew I had to try them. Especially now that Autumn is in full swing, it seemed like the perfect cupcake to enjoy with a mug of tea in front of the fire.
These cupcakes are a breeze to make, without even the need for an electric whisk! I made these completely by hand and the sponge was light and moist and the frosting super smooth. The caramelised pecans may be the only hurdle, as even experienced bakers can have trouble when sugar has a mind of its own!
For these cupcakes I actually made the caramel twice, as I kept the first batch on the heat slightly too long and it seized. But with caramel perseverance is key – and watching your pan like a hawk! You want to keep it on the heat just until all the sugar is dissolved and its a light golden brown colour. The caramel will harden quickly, so you’ll need to have your pecans already prepared on baking paper, to aid the pouring process.
The sponge begins with the creaming method, followed by the addition of maple syrup and then the eggs. At this point the mixture is unsurprisingly very wet and therefore can look a little curdled. But never fear, as once the flour has been folded in the whole mixture is beaten well until its a smooth consistency.
The mixture makes the perfect amount for 10 American sized cupcakes – muffins to us English folk – and the frosting recipe makes enough for a generous heap on each! The chopped walnuts in the sponge, coupled with the smooth maple frosting and crunchy caramel decoration makes for an excellent combination in these maple & pecan cupcakes!
On with the recipe: