Maple Pecan Cakes
1 hr 10 min.
- For the cupcakes
- ½ cup unsalted butter
- ¼ cup light brown sugar
- ⅔ cup Maple syrup
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ cup chopped Pecan
- For the frosting and decoration
- 12 halved Pecan
- 3 Tbsps unsalted butter
- 3 Tbsps Maple syrup (plus extra for drizzling)
- 1 ¼ cups powdered sugar
How healthy are the main ingredients?Maple syrupMaple syrupegg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar together in a mixing bowl until creamy, then beat in the maple syrup.
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.
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.
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.
Beat the butter and maple syrup until soft and creamy. Sift in the icing sugar and beat until until pale and fluffy.
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.