Maple syrup cupcakes with caramalised pecans

This was (I have to admit ) the funnest cupcakes I’ve ever baked, especially making the caramalised pecans. Defintley cupcakes to show off!!! I really enjoyed making these and I hope you will too!!!

Makes 10 regular cupcakes

Ingredients: Sponge 115g butter 50g soft brown sugar 160ml maple syrup 2 eggs 115g self raising flour 60g pecan nuts roughly chopped

Ingredients: Caramelised nuts 60g caster sugar 1o pecan nut halves

Ingredients: Frosting 50g butter 3 tablespoons maple syrup 435g icing sugar

Method:

Preheat oven to 180 C Gas 4, line the muffin tin with paper cases

Beat the butter and the sugar together in a bowl until creamy. Add the maple syrup, then beat in the eggs one at a time until well mixed. Sift the flour into the mix and fold in. Fold in the nuts, then spoon into the paper cases and bake for 20-25 minutes until risen and golden. Transfer to a wire rack to cool.

For the caramelised pecans, put the caster sugar into a saucepan and heat gently until the sugar has melted and is a pale golden colour. Spread the nuts onto a sheet of greaseproof paper and pour over the  sugar. to cover all the nuts. Leave to cool. Once cooled, break the pecans into 10 ‘shards’ to top the cupcakes.

For the frosting, beat the butter, maple syrup and icing sugar together in a bowl until pale and fluffy. Pipe the mixture onto the cakes and top with a caramelised pecan.