Maple Nut Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the cupcakes
- 1 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- ½ tsp salt
- ½ cup butter
- ½ cup light brown sugar
- ½ cup Maple syrup (plus extra for brushing)
- 2 eggs (beaten)
- ¾ cup milk
- ½ cup chopped Walnut (or almonds)
- For the buttercream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- ⅜ cup Maple syrup
- To decorate
- 4 Tbsps chopped, toasted Nut
- 12 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Stir in the maple syrup and eggs and beat until well blended.
4.
Add the flour mixture alternately with the milk and beat until well blended. Stir in the nuts.
5.
Spoon into the paper cases and bake for about 20 minutes, until golden and risen. Brush the top with a little maple syrup, then cool in the tins for 5 minutes and place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar and beat until smooth. Trickle in the maple syrup, beating constantly until smooth and creamy.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Sprinkle with the chopped nuts and place a sugar flower on each cake.
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