Pecan and Apple Cupcakes

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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

Here’s What:

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Pecans, maple syrup, flour, ground cinnamon, butter, eggs, apples and brown sugar.

Here’s How:

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Beat 60g of butter,

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1 cup (150g) self-raising flour,

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a teaspoon of ground cinnamon,

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1/2 cup of brown sugar,

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1/4 cup (60ml) of maple syrup,

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and 2 eggs in a small bowl with an electric mixer. (or in a stand mixer)

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Beat until mixture is a paler color.

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Now get some apples-

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and grate half a cup (85g).

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And get some pecans-

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And chop em up. You’ll need 2/3 cup. (80g)

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Stir in the grated apples

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And the chopped pecans.

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It looks like a weird mushy mixture, but really, it’s everything you’ll ever need. (besides oxygen.)

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Line a muffin pan with paper cases.

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Divide the mixture among the cases.

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Bake at 356 F (180 C) for about 25 minutes or until golden brown.

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Maple Frosting:

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Beat 90g of butter, 1 cup (160g) of sifted icing sugar,

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and 2 teaspoons of maple syrup with a mixer until light and fluffy.

(Sorry for the absence of a picture of the final product!)

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Oh, the smell of those cupcakes when they came out of the oven..

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Spread the frosting on the cooled cupcakes, and enjoy :)

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All hail the cupcakes!   *Cue royal cupcake theme song of awesomeness*

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:)

-Cookie (Messy sister #2)

Pecan and Apple Cupcakes

INGREDIENTS

Maple, pecan and apple cake:
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 eggs
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

METHOD
1 Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.2 Beat butter, flour, cinnamon, sugar, syrup and eggs in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour.3 Stir in nuts and grated apple. Divide mixture among cases; smooth surface.

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.

Maple frosting

Beat butter, sifted icing sugar and syrup in small bowl with electric mixer until light and fluffy.

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Reference: Women’s weekly toffee apple towers

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4 thoughts on “Pecan and Apple Cupcakes

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