Maple & Pecan Cupcakes
These Maple & Pecan Cupcakes are the perfect sweet treat for a cosy autumnal afternoon!
Ingredients
Cupcakes
- 115 g unsalted butter
- 50 g soft brown sugar
- 160 ml maple syrup
- 2 large eggs
- 115 g self-raising flour
- 60 g pecan nuts roughly chopped
Caramelised Nuts
- 20 pecan nuts
- 60 g caster sugar
Frosting
- 150 g unsalted butter
- 135 ml maple syrup
- 435 g icing sugar
Instructions
- For the cupcakes: Firstly, pre-heat the oven to 180C/Gas Mark 4 and line a muffin tray with 10 muffin cases. Cream the butter and sugar together in a bowl until its pale and smooth. Then add the maple syrup, beating well and then the two eggs, beating between each addition. Using a spoon, fold the flour into the batter and then fold in the nuts.
- Fill each muffin case around 2/3 full, and place in the oven for 20-25 minutes until a skewer comes out clean and they are golden brown. Leave the cupcakes to cool in the tin for 10 minutes, and then place on a wire rack to cool completely.
- For the caramelised pecans: Whilst they are cooling, make the caramelised pecans by putting the caster sugar into a heavy-bottomed pan. Melt the sugar on a low-heat until completely dissolved and its a pale golden brown colour. Whilst the sugar is melting, spread the pecans onto a sheet of baking paper, then working quickly pour the melted sugar over the nuts covering them completely. Once the caramel has hardened and cooled completely, break into 10 pieces and set aside.
- For the frosting: Beat the butter, maple syrup and half of the icing sugar together until smooth. Due to the syrup this will take a little longer than normal. Then, gradually add the remaining icing sugar and beat until smooth and creamy.
- To assemble: Using a piping bag and nozzle pipe the frosting onto each cupcake and top with a caramelised pecan.