Maple and Pecan Cupcakes

Ingredients

1 stick (8 tbsp) butter, at room temperature

1/4 cup packed brown sugar

2/3 cup pure maple syrup

2 eggs

1 cup self-rising flour

1/2 cup pecan nuts, roughly chopped

To Decorate

1/2 cup granulated sugar

12 pecan nut halves

3 tbsp. butter, at room temperature

3 tbsp. pure maple syrup

1 1/4 cups icing sugar, sifted

~a 12 cup muffin pan~makes 12~

~ preheat the oven to 350'F, then line the muffin pan with paper liners

~ Beat the butter and sugar together in a bowl until creamy, then beat in the maple syrup. Beat in the eggs, one at a time, then sift the flour into the mixture and fold in. Fold in the nuts, then spoon the mixture into the muffin cups and bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

~ To make the caramelized pecans, put the granulated sugar in a saucepan and add 2 tbsp. water. Heat gently, stirring, until the sugar melts and dissolves. Increase the heat and boil for about 6 minutes until it turns a pale gold color. Spread the nuts out on a sheet of parchment paper and spoon over a little of the caramel to cover each nut individually. Let cool.

~ Beat the butter, maple syrup, and the icing sugar together in a bowl until pale and fluffy. Spread the mixture over the cupcakes and top each one with a caramelized pecan

Enjoy! :)

From the book cupcakes by Susannah Blake