Maple Pecan Cupcakes Recipes

Steps:

• Preheat the over to 180C/gas 4
• Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
• Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
• Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
• Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
• While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
• Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!

Steps:

• Preheat oven to 325°. Insert cupcake liners into cupcake pans.
• In a bowl, sift flour, salt, baking powder, and baking soda.
• In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed.
• Add maple syrup to butter and continue beating until mixture is light and airy.
• Decrease speed to low, add eggs one at a time, mixing well.
• Gradually add dry ingredients and milk; mix until well incorporated into smooth batter.
• Mix in chopped pecans by hand.
• Fill the cupcake liners 2/3 full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Prepare frosting: in a bowl, whip cream with 3 tablespoons maple syrup until firm frosting is achieved.
• Fold chopped pecans into frosting.
• Place dollop of maple frosting on each cupcake, adding a teaspoon of maple syrup on top of the frosting.