Hello Autumn: Maple & Pecan Cupcakes

Hello Autumn & National Cupcake Week

Over the past few days, my attention has been taken by an adorably cute, black Labrador puppy, but with autumn officially in swing and a few days remaining of National Cupcake Week, I just had to post a recipe for some autumnal flavoured cupcakes.

Of all the national and international days and weeks that seem to be happening, National Cupcake Week is probably one of my foodie favourites. I have a real sweet tooth and cupcakes are perfect individual portions of sweet indulgence. So to celebrate this foodie week, I spent last Sunday in the kitchen baking batches of cupcakes to take into work and these maple & pecan ones certainly went down a treat. In fact, it’s a good job I put back 2 for myself, otherwise I wouldn’t have got to taste them, well apart from the cake batter pre the baking stage and the icing pre decoration stage.

Anyway, the recipe came from BakingMad.com – a website I discovered one lunchtime when looking for inspiration and it’s definitely one that is now bookmarked.

If you would like to give these cupcakes a go, then the recipe is below. Happy Baking!

Maple & Pecan Cupcakes, Recipe from BakingMad.com

Ingredients:

For the cupcakes:

125g butter

125g light muscovado sugar

175g self-raising flour

2 medium eggs

½ teaspoon of vanilla extract

½ teaspoon of ground cinnamon

2 tablespoons of maple syrup

For the icing:

Note – I halved the quantities for the icing and it was still enough.

500g icing sugar

250g butter

2 tablespoons of maple syrup

For the decoration:

12 pecan nuts

2 tablespoons of maple syrup

How to…

Pre heat the oven to 180°C (160°C if using a fan oven) and line a muffin tray with 12 cupcake cases

Cream together the butter and sugar until light and fluffy

Add the eggs, vanilla, cinnamon, maple syrup and flour and beat until smooth

Divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes

Maple & Pecan Cupcakes - National Cupcake Week

Leave to cool for 10 minutes before transferring to a wire rack to cool completely

To make the maple covered pecans, put the pecans and maple syrup in a small saucepan, gently heat on a low heat and stir until the pan is dry

Pour the pecans onto a baking tray with greaseproof paper, separate and leave to cool

To make the buttercream icing, cream together butter and icing sugar until light and fluffy

Add the maple syrup and beat again until combined

Add your chosen nozzle to the piping bag and fill the bag with icing

Pipe your icing onto each cupcake and finish by putting the maple covered pecan nuts onto each one

IMG_4087IMG_4086Maple & Pecan Cupcakes - National Cupcake Week

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