Honey Pecan Cupcakes is a traditional Canadian recipe for a classic accompaniment of flour and coconut flatbreads cooked in a frying pan. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Honey Pecan Cupcakes.
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Ingredients:
For the honey pecan spread:
200g pecan nuts, lightly toasted
100ml runny honey
For the Cupcakes:
80ml honey pecan spread
200g (1 cup) white sugar
1 egg, beaten
180ml (3/4 cup) milk
210g (1 1/4 cups) plain flour
1 1/2 tsp baking powder
1/2 tsp salt
For the Icing:
500g (1 lb) icing sugar
100g (1/2 cup) honey pecan spread
50g (1/4 cup) butter, softened
1 vanilla pod (split open and seeds removed)
milk, if needed
Method:
Begin with the honey pecan spread. Gently heat the honey in a pan until runny then combine with the nuts in a food processor and process until you have a smooth, spreadable, paste.
For the cupcakes, combine the honey pecan spread in a bowl with the sugar and beat until well combined. Add the beaten egg and milk and mix thoroughly to combine.
Sift together the flour, baking powder and salt into a separate bowl then add to the liquid ingredients a little at a time, beating well to combine after each addition.
Line the wells of a 12-hole muffin tin with paper cases then spoon in the batter, filling the cups no more than 2/3 full. Transfer to an oven pre-heated to 180C (350F, Gas Mark 4) and bake for about 18 minutes, or until well risen and springy to the touch. Set aside to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
For the icing, beat together the butter and honey pecan spread until well combined then add icing sugar and cream together with an electric whisk, until pale and fluffy. Add the vanilla seeds and whisk to combine then work in the food colouring to give you a pink icing. Now gradually add enough milk to give you a just pipeable paste. When the cupcakes have cooled, spoon the icing into a piping bag fitted with a star-shaped nozzle then pipe the icing all over the tops of the cakes. Sprinkle over the hundreds and thousands then store in an air-tight tin until it's time to serve.
