Maple Pecan Cupcakes is a modern American recipe for a classic cupcake with maple syrup and pecan nuts in the batter that's topped with a maple syrup buttercream and pecan nut halves. The full recipe is presented here and I hope you enjoy this classic American version of: Maple Pecan Cupcakes.
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This cupcake can only be described as a true American classic.
Ingredients:
125g unsalted butter
50g light brown sugar
150ml maple syrup
2 eggs
125g self-raising flour
50g pecan nuts, chopped
For the Topping:
12 pecan nut halves
40g unsalted butter
2 tbsp maple syrup (and a little extra for drizzling)
125g icing sugar
Method:
Cream together the butter and caster sugar until light and fluffy then beat in the maple syrup until completely combined. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Sift over the flour and gently stir into the creamed mixture along with the chopped pecan nuts. Line the wells of a 12-hole cupcake tin with silicone or paper cases and divide the batter between these.
Transfer to an oven pre-heated to 180°C and bake for between 15 and 20 minutes, or until golden brown and well risen. Allow to cool in the tins for 5 minutes then transfer to a wire rack to cool completely.
For the topping, arrange the pecan nut halves on a baking tray then place in the oven and cook for about 5 minutes or until lightly toasted. Remove from the oven and set aside to cool.
In the meantime, beat together the butter and maple syrup until soft and creamy. Sift over the icing sugar and beat into the butter mix until pale and fluffy. Spoon the mixture into a piping bag fitted with a star-shaped nozzle and use this to pipe a swirl on top of each cupcake. Sit a pecan nut half on top of each cake then drizzle over a little maple syrup and serve.
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