Maple pecan cupcakes
2 Reviews
About the bake
These maple pecan cupcakes are truly delicious and really simple to make. You might want to make a few more maple coated pecan nuts to snack on!
Method
Step 1
Preheat the oven to 180°C, (fan 160°c, gas mark 4) and line a cupcake tin with 12 cupcake cases.
Step 2
Place the eggs, butter, sugar, flour, vanilla and maple syrup in the bowl of an electric mixer or food processor and mix together until smooth.
Step 3
Divide the batter evenly between the 12 cases then place in the oven and bake for 15-20 minutes until a skewer comes out clean.
Step 4
To make the pecans place the maple syrup and pecan nuts in small saucepan and gently heat, stirring until the pan is dry and the pecans are glossy. Pour onto greaseproof paper, separate then leave to cool and dry.
Step 5
Next make the icing, beat together the butter and icing sugar, then add the maple syrup and beat again until light and fluffy. Fill a piping bag and pipe swirls onto the cooled cakes.
Step 6
Decorate with a maple coated pecan nut. Store in an airtight container and eat within 3-4 days
Ingredients
For the cupcakes
- 2Egg(s) (free range) (medium)
- 125gButter (unsalted) (softened)
- 125gBillington's Unrefined Light Muscovado Sugar
- 175gAllinson's Self Raising Flour
- 0.5 tspNielsen-Massey Vanilla Extract
- 2 tbspMaple syrup flavour (treat)
- 0.5 tspCinnamon (ground)
For the icing
- 2 tbspMaple syrup flavour
- 250gButter (unsalted) (softened)
- 500gSilver Spoon Icing sugar
For the maple pecans
- 2 tbspMaple syrup
- 12Pecan nuts (whole)