Baking mini cupcakes may be the best idea ever. It doesn’t require a lot of ingredients, it’s fast, and the results are delicious. This recipe, which uses walnuts in the cupcake itself and a maple syrup flavoured frosting, is slightly modified from the book 200 mini cakes and bakes published by Hamlyn.
|Walnut Cupcakes with Maple Buttercream Frosting|
I changed the original recipe a little, using walnuts in place of pecans.
Walnut cupcakes with Maple Buttercream Frosting
Yield: 12 mini cupcakes
- 65 g (1/3 cup) lightly salted butter, softened
- 65 g (1/3 cup) caster sugar
- 65 g (1/2 cup) all purpose flour, sifted
- 5 g (1 tsp) baking powder
- 1 egg
- 40 g (1/3 cup) walnuts, finely chopped
- 12 walnut halves or quarters, to decorate (optional)
- 100 g (2/5 cup) lightly salted butter, softened
- 4 tbsp icing sugar, sifted
- 6 tbsp maple syrup
- Preheat oven to 350 F and line or grease 12 mini muffin tins
- Cream together butter and sugar until light and fluffy, add flour, baking powder and egg and mix until just combined. Fold in chopped walnuts.
- Bake for 10-12 minutes until risen and just firm, set aside to cool on a wire rack.
- Beat butter and icing sugar until smooth, gradually beat in maple syrup until pale and fluffy. Use a piping bag fitted with a small star nozzle to pipe swirls on top of each cake (or see method above if you do not have a piping bag).
- Decorate with walnut halves or quarters if desired.