Maple pecan cupcakes - recipe

Maple pecan cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the icing

For the maple pecans

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  1. 1

    Preheat the oven to 180°C, (fan 160°c, gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. 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.

    For this step you'll need:

    • 2 Egg(s) (free range) medium
    • 125g Butter (unsalted) softened
    • 125g Unrefined golden caster sugar
    • 225g Self-raising white flour
    • ½tsp Vanilla extract
    • 2 tbsp Maple syrup
  3. 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.

  4. 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.

    For this step you'll need:

    • 2 tbsp Maple syrup
    • 12 Pecan nuts whole
  5. 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.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 400g Icing sugar
    • 2 tbsp Maple syrup
  6. 6

    Decorate with a maple coated pecan nut. Store in an airtight container and eat within 3-4 days

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