Maple and Pecan Cupcakes
For the Sponge you will need:
50g soft brown sugar
160ml maple syrup
115g self raising flour
60g pecan nuts roughly chopped
For the caramelised nuts you will need:
60g caster sugar
12 pecan nut halves
For the frosting you will need:
3 tablespoons maple syrup
435g icing sugar
1. Preheat oven to 180 C Gas 4, line the muffin tin with paper cases
2. Beat the butter and the sugar together in a bowl until creamy. Add the maple syrup, then beat in the eggs one at a time until well mixed. Sift the flour into the mix and fold in. Fold in the nuts, then spoon into the paper cases and bake for 20-25 minutes until risen and golden. Transfer to a wire rack to cool.
3. For the caramelised pecans, put the caster sugar into a saucepan and heat gently until the sugar has melted and is a pale golden colour. Spread the nuts onto a sheet of greaseproof paper and pour over the sugar to cover all the nuts. Leave to cool. Once cooled, break the pecans into 12 ‘shards’ to top the cupcakes.
4. For the frosting, beat the butter, maple syrup and icing sugar together in a bowl until pale and fluffy. Pipe the mixture onto the cakes and top with a caramelised pecan.