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!
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
- 12 cupcake cases
- Cupcake/baking tin
How to make them…
- Preheat oven to Gas Mark 4/180°C/350°F
- Measure out your ingredients.
- Cream the butter and sugar together until smooth and light and the mixture falls off your spoon easily.
- Add the maple syrup and mix in.
- Beat in one egg until mixture is smooth
- Add half the flour and fold in gently.
- Beat in the second egg.
- Add the rest of the flour and fold in gently.
- Add the chopped pecans and mix through.
- 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.
- Leave to cool on a cooling rack.
- Once the cupcakes are cool, mix the icing sugar and maple syrup together to make the glaze.
- Spoon a small amount of the glaze over the cupcakes.
- Top off with a pecan nut on each cupcake.
- 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.