Maple Walnut Cupcakes

My mom recently bought me a book called Cupcakes by Susannah Blake and this book has some of the the cutest cupcake recipes I’ve ever seen! These are the Maple and Pecan Cupcakes from the book, but I didn’t have any pecans, so I used walnuts instead. They still taste just as good!

Maple & Walnut Cupcakes (Makes 12)

Cupcake Ingredients:

  • 8 tablespoons butter
  • ¼ c. brown sugar
  • ½ c. pure maple syrup
  • 2 eggs
  • 1 c. self-raising flour
  • ½ c. pecan nuts, roughly chopped

Icing Ingredients:

  • ½ c. caster sugar
  • 12 pecan nut halves
  • 3 tablespoons butter
  • 1 ¼ c. icing sugar, sifted

To Bake:

  • Preheat oven to 350 F
  • Beat the butter and sugar together until creamy, then beat in maple syrup
  • Add eggs, one at a time
  • Sift the flour into the mixture and fold in
  • Fold in the nuts, and spoon the mixture into a lined baking tray
  • Bake for approx 17 minutes (until toothpick comes out clean)

To Decorate:

  • Make a caramel and add pecan nuts. Pour onto baking paper to cool
  • Beat the butter, maple syrup, and icing sugar together in a bowl until pale and fluffy
  • Spread the mixture over the cupcakes and top with a caramelized pecan

*And just in case you have no clue what self-rising flour is- Add 1.5 tsp baking powder and 1/2 tsp salt for every cup of All-Purpose Flour substituted.

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