{Recipes} Maple Pecan Cupcakes

Maple Goodness....

In celebration of Canada Day, we are sharing this yummy Cupcake recipe...with what else?? Maple!

Being born and raised in Canada... I loved my share of real Maple syrup! Maple syrup drizzled over hotcakes, in cupcakes, maple butter spread on toast! Yummy!

Maple syrup is abundant in the north...you will find it at just about any farmer's market, roadside vendor, the local farm and how could I forget...gift shop and airport terminal. If all else fails and you can't find it (which would be almost impossible considering the maple supply)...you can visit a real sugar bush and help make it yourself in the spring!

I won't lie though..."REAL" maple syrup is not cheap these days...you might have to work overtime to buy it. LOL...just kidding.

Many stores carry Pure Maple flavoring. Several places have Pure Maple extract online. Here is one:
http://cooksvanilla.com/product/38/Pure-Maple-Extract-4-oz.html

Enjoy this lovely recipe. I personally love them with or without pecans. They are also super cute with little fondant  red maple leafs...if you want to pull out master fondant mad skills. ;) OH and Happy Canada Day eh?

Maple Pecan Cupcakes

Spiced maple cupcakes with home-candied pecans and maple cream cheese frosting.

Prep Time 20 Minutes

Cook Time 20 Minutes

Difficulty Intermediate

Servings: 16

Ingredients:

FOR THE CUPCAKES:

1 cup Sugar
1 cup Diced Pecans
1 cup Cake Flour
½ cups All Purpose Flour, Plus A Pinch For Dusting The Pecans
1 cup Brown Sugar
3 teaspoons Baking Powder
½ teaspoons Salt
1 teaspoon Cinnamon
¼ teaspoons Grated Nutmeg
¼ teaspoons Allspice
¼ teaspoons Ground Clove
¼ teaspoons Ground Ginger
½ cups Butter
2 whole Eggs
½ cups Whole Milk
2 Tablespoons (pure maple syrup flavoring or Imitation Maple Flavoring if not available).

_____

FOR THE FROSTING:
¼ cups Butter
8 ounces, weight Cream Cheese
3 cups Powdered Sugar, Sifted
1 teaspoon (pure maple syrup flavoring or Imitation Maple Flavoring if not available).

Preparation Instructions:

FOR THE CUPCAKES:
1. Candy the pecans. In a pan over medium heat, mix white sugar and pecan pieces, constantly stirring as the sugar melts. When the mixture becomes a nice golden brown color, remove from heat. Careful, it can go from golden brown to burnt surprisingly quickly, so don’t wait too long to remove from the heat! Stir until cooled, breaking the pieces apart as you stir. Once cooled, crumble and break apart any pecans that are stuck together.
2. Combine flours, sugar, baking powder, salt, and spices; stir with a whisk until combined. Add butter and mix with an eletric mixer.
3. In a separate bowl, whisk together eggs, milk, and maple flavoring. With mixer on medium speed, add this mixture to the dry ingredients in 3 parts.
4. Dust the candied pecans with some flour (this keeps them from sinking to the bottom of the cupcakes). Mix in the candied pecans, optionally saving a 1/4 cup for garnishing your cupcakes.
5. Divide among cupcake liners. Bake at 325° until a toothpick comes out clean, about 17-20 minutes.

FOR THE FROSTING:
1. Beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese. Beat until combined.
2. Add 2 cups of powdered sugar and beat until smooth.
3. Add the maple flavoring and mix.
4. Continue to add powdered sugar in parts until desired consistency for piping.

From the Tasty Kitchen.