Maple pecan cupcakes

The Pecan Cupcakes picture had decided to vanish, therefore this temporary one.

 

Maple pecan cupcakes                                                           An American Classic!


Makes: 12 cupcakes                      Prep: 30 mins and cooling              Cook: 20 mins


What do you need:

125 gr unsalted softened butter
50 gr light brown sugar
150 ml maple syrup
2 eggs
125 gr self-raising flour
50 gr pecans, chopped (cruelly squashed in a plastic bag with my rolling pin)

For the topping:

12 pecan halves (feel free to eat the broken ones)
40 gr unsalted softened butter
3 tablespoons maple syrup plus extra for drizzling
125 gr icing sugar


1. Preheat your oven to 180C. Put 12 cases in a 12-hole muffin tin. Beat together the butter and sugar until creamy, then beat in the maple syrup.

2. Beat in the eggs, one at a time, until blended. Sift the flour into the mixture and gently stir in together with the pecans until well combined.

3. Spoon into the cases and bake for 15-20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on your wire rack to cool completely. I use an icecream scooper for filling, the one with the metal push blade in the middle.

4. For the topping, place the pecan halves on a baking tray and put in the oven for 5-6 minutes until lightly toasted. Set aside to cool.

5. Beat the butter and maple syrup until soft and creamy. Sift in the icing sugar and beat until pale and fluffy. Spoon into a piping bag fitted with a star-shaped nozzle and pipe a swirl on top of each cupcake and drizzle with maple syrup.

So: Nozzle and drizzle.


                                                             "Enjoy"