Walnut & Maple Syrup Cupcakes

Walnut & Maple Syrup Cupcakes


Makes: 12                                        Prep: 30 mins+ cooling              Bake: 20 mins.


What do we need:

125 gr unsalted butter
50 gr light brown sugar
150 ml Maple syrup
2 eggs ( i always use large)
125 gr self-raising flour
50 gr chopped walnuts

For the topping:

40 gr unsalted butter
3 tablespoons Maple Syrup + 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 chopped walnuts 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 gently onto your wire rack to cool completely.

4. For the topping, beat the butter and Maple Syrup until soft and creamy. Sift in the icing sugar and
    beat until pale and fluffy. Spoon into your piping bag fitted with a star-shaped nozzle and pipe a
    swirl on top of each cupcake. Place a decoration on top, or a halved walnut which then can be
    drizzled with a little Maple Syrup.

                                                          "Enjoy"