At the end of July, it was our father’s birthday, and we had to make something delish for him. Now, our dad isn’t really a chocolate person. He’s more into things with nuts and fruits. We racked our brains and finally decided to make something that’s a combination of all things daddy-friendly.
Maple, pecan, and apple cupcakes! With maple frosting.
I resisted the urge to name the title mapeapple (mah people!) cupcakes. Cheesy, I know.
These little things are reallllyy good, and a hit with both young and old, short and tall, big and small, walk or crawl.. Oh, so we’re not writing a poem? Okay then, back to business :S
Pecans, maple syrup, flour, ground cinnamon, butter, eggs, apples and brown sugar.
Beat 60g of butter,
1 cup (150g) self-raising flour,
a teaspoon of ground cinnamon,
1/2 cup of brown sugar,
1/4 cup (60ml) of maple syrup,
and 2 eggs in a small bowl with an electric mixer. (or in a stand mixer)
Beat until mixture is a paler color.
Now get some apples-
and grate half a cup (85g).
And get some pecans-
And chop em up. You’ll need 2/3 cup. (80g)
Stir in the grated apples
And the chopped pecans.
It looks like a weird mushy mixture, but really, it’s everything you’ll ever need. (besides oxygen.)
Line a muffin pan with paper cases.
Divide the mixture among the cases.
Bake at 356 F (180 C) for about 25 minutes or until golden brown.
Beat 90g of butter, 1 cup (160g) of sifted icing sugar,
and 2 teaspoons of maple syrup with a mixer until light and fluffy.
(Sorry for the absence of a picture of the final product!)
Oh, the smell of those cupcakes when they came out of the oven..
Spread the frosting on the cooled cupcakes, and enjoy :)
All hail the cupcakes! *Cue royal cupcake theme song of awesomeness*
-Cookie (Messy sister #2)
Pecan and Apple Cupcakes
60g butter, softened
1 cup (150g) self-raising flour
1 teaspoon ground cinnamon
1/2 cup (110g) firmly packed brown sugar
1/4 cup (60ml) maple-flavoured syrup
2/3 cup (80g) coarsely chopped pecans
1/2 cup (85g) coarsely grated appleMaple frosting:
90g butter, softened
1 cup (160g) icing sugar
2 teaspoons maple-flavoured syrupToffee:
1 cup (220g) caster sugar
1/2 cup (125ml) water
4 Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn cakes onto wire rack to cool.
5 Make maple frosting. Make toffee.
6 Spread cakes with frosting; decorate with toffee shards.
Beat butter, sifted icing sugar and syrup in small bowl with electric mixer until light and fluffy.
Reference: Women’s weekly toffee apple towers