Ok, I’m going to put it out there…I struggle with muffins. There is definitely a time and place for them, but their dense, intense texture make them more of a winter bake for me. I do love classic muffin flavour combinations though. Cue some kitchen time and plenty of thinking…
I wanted to create something this week to honour a much loved relative who passed away last week. Our ‘Carol in Canada’ was, funnily enough, from Canada. A wonderful, kind, generous spirit, she married for the first time three years ago at the age of 84 and was just so excited about sharing her life with her new love, George. She was a true legend, and I will miss her greatly.
So in memory of Carol in Canada, here’s the recipe for some delicious maple pecan cupcakes. They should be muffins – much more Canadian and robust enough to carry the sweetness of the syrup and hold the pecans in place, but these little morsels are just so happy, and much lighter for summer (and easier for eating two or three in one sitting…). Oh Canada…
Little Maple Pecan Cupcakes
Makes 10 small cakes – you’ll need a 12 hole muffin pan and lining cases
60g baking spread/butter
40g light brown sugar
60g plain flour
1 tsp baking powder
25ml maple syrup (or 1 tbsp & 2 tsp)
30g pecans, finely chopped
- Pre heat your oven to 200°C/180°C fan/Gas Mark 6.
- Pop your paper cases or silicone liners into a muffin pan.
- Put all your ingredients into a bowl. Yep, all of them!
- Beat together using an electric mixer until fully combined and smooth.
- Divide equally between your cases using an ice cream scoop – don’t use full scoops, otherwise you’ll get enormous cakes! …unless this is what you’re after!
- Bake for 10-15 minutes, until they’ve risen and are golden on top.
- Let them cool in the muffin pan for five minutes or so, then remove and cool on a rack.
Enjoy a mapley treat!
You can, of course, double or triple the recipe for a bigger batch, or bigger cupcakes. Just increase the baking time and keep an eye on them.
Adapted from Gorgeous Cakes, published by Parragon.