Maple Pecan Cakes

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Maple Pecan Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
310
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein2.81 g(3 %)
Fat16.46 g(14 %)
Carbohydrates39.36 g(26 %)
Sugar added28.91 g(116 %)
Roughage0.65 g(2 %)
Vitamin A116.72 mg(14,590 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.39 mg(35 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate28.61 μg(10 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C0.05 mg(0 %)
Potassium97.84 mg(2 %)
Calcium69.16 mg(7 %)
Magnesium16.4 mg(5 %)
Iron0.74 mg(5 %)
Iodine10 μg(5 %)
Zinc0.76 mg(10 %)
Saturated fatty acids7.19 g
Cholesterol57.15 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
¼ cup
cup
2
1 cup
½ cup
chopped Pecan
For the frosting and decoration
12
halved Pecan
3 tablespoons
3 tablespoons
Maple syrup (plus extra for drizzling)
1 ¼ cups

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar together in a mixing bowl until creamy, then beat in the maple syrup.
3.
Beat in the eggs, one at a time, until blended. Sift the flour into the mixture and gently stir in, together with the pecans until incorporated.
4.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the frosting and decoration: put the pecans on a baking tray and put in the oven for 5-6 minutes until lightly toasted. Set aside to cool.
6.
Beat the butter and maple syrup until soft and creamy. Sift in the icing sugar and beat until until pale and fluffy.
7.
Spoon into a piping bag and pipe a swirl on top of each cupcake. Place a pecan half on top of each cake and drizzle with maple syrup.
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