Maple & Pecan Cupcakes

Maple and Pecan Cupcakes

These are Canadian inspired cupcakes!

We love maple syrup so adding it to a cake with a few pecans thrown in and it’s cupcake heaven!

We’ve kept the recipe as simple as possible by converting a basic sponge recipe and we think they’re pretty good!

Maple and Pecan Cupcakes

Makes 12

You will need:

For the cake:

  • Butter (4oz/115g/1 stick)
  • Brown Sugar (2oz/60g/1/4 cup)
  • Maple Syrup (160ml/5fl oz/2/3 cup)
  • 2 Eggs
  • Self raising flour (4oz/115g/1 cup)
  • Shelled pecans, roughly chopped (2oz/60g/½ cup)

 For the glaze:

  • Icing sugar/confectioners sugar (1.5oz/50g/½ cup)
  • Maple syrup (3 tsp)
  • 12 whole pecans

Also:

  • 12 cupcake cases
  • Cupcake/baking tin

How to make them…

See steps in photos

  1. Preheat oven to Gas Mark 4/180°C/350°F
  2. Measure out your ingredients.
  3. Cream the butter and sugar together until smooth and light and the mixture falls off your spoon easily.
  4. Add the maple syrup and mix in.
  5. Beat in one egg until mixture is smooth
  6. Add half the flour and fold in gently.
  7. Beat in the second egg.
  8. Add the rest of the flour and fold in gently.
  9. Add the chopped pecans and mix through.
  10. Divide the mixture into 12 cupcake cases and put in the middle of the oven for 35 to 40 minutes until golden and an inserted knife comes out clean.
  11. Leave to cool on a cooling rack.
  12. Once the cupcakes are cool, mix the icing sugar and maple syrup together to make the glaze.
  13. Spoon a small amount of the glaze over the cupcakes.
  14. Top off with a pecan nut on each cupcake.

Tips…

  • Use softened butter to make mixing easier and quicker. Just leave it out of the fridge for a while before starting.
  • When you add the maple syrup the mixture will curdle. Just mix it in until the mixture is as even as it will get.
  • If you’re using a food processor, add one egg in at a time and beat until well mixed before adding the next. Then add the flour and pulse the mixer to keep the air in. Manually stir in the pecans.
  • The batter is runnier than normal batter because of the liquid maple syrup instead of sugar.
  • The glaze should be stiff, it shouldn’t run. Add more icing sugar if it does.
  • If you put too much maple syrup in the glaze it won’t set, but you might prefer this and you can use it as a sauce instead.

Leave a Reply

Your email address will not be published. Required fields are marked *