Maple Pecan Cupcakes Recipes

MAPLE-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.

MAPLE-PECAN CUPCAKES

Steps:

• Preheat oven to 325°. Insert cupcake liners into cupcake pans.
• In a bowl, sift flour, salt, baking powder, and baking soda.
• In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed.
• Add maple syrup to butter and continue beating until mixture is light and airy.
• Decrease speed to low, add eggs one at a time, mixing well.
• Gradually add dry ingredients and milk; mix until well incorporated into smooth batter.
• Mix in chopped pecans by hand.
• Fill the cupcake liners 2/3 full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Prepare frosting: in a bowl, whip cream with 3 tablespoons maple syrup until firm frosting is achieved.
• Fold chopped pecans into frosting.
• Place dollop of maple frosting on each cupcake, adding a teaspoon of maple syrup on top of the frosting.

BUTTER PECAN CUPCAKES WITH CREAMY PRALINE FILLING

Steps:

• TO MAKE THE CUPCAKES
• Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
• Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
• In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla and maple syrup.
• In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.
• Stir in the buttered pecans.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.
• TO MAKE THE FILLING
• Using an electric mixer, combine all ingredients and whip until smooth.
• Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.
• TO MAKE THE FROSTING
• Place two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes.
• Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.
• Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

MAPLE SYRUP CUPCAKES

Steps:

• Preheat the over to 180C/gas 4
• Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
• Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
• Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
• Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
• While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
• Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!