Maple cake with pecans and apples baked inside topped with maple frosting, toffee, and goodness
I enjoy everything about these cupcakes. I feel comfortable saying that they definitely top my list of favorite cupcakes. And with pure maple syrup, fresh apples, and pecans baked into a luscious cake with a hint of cinnamon, whats not to enjoy? The frosting is made all the more delicious by maple syrup... Mmmmm, I love maple syrup. Speaking from someone who almost always has a bottle of syrup on their person, pure maple syrup really makes all the difference. Trust me, these cakes will not disappoint. I haven't met a single person who hasn't loved these lil gems. My friend Nick practically ate these cakes as fast as I frosted them.
Maple, Pecan, and Apple Cake:
(Makes 12; Recipe courtesy of Cupcakes by Pamela Clark)
5 tablespoons butter, room temperature
1 cup flour
1/4 teaspoon baking soda
pinch of salt
1/2 brown sugar
1/4 cup maple syrup
2 eggs
2/3 cup coarsely chopped pecans
1/2 cup coarsely grated apple
Maple Frosting:
6 tablespoons butter, room temperature
1 cup powdered sugar
2 teaspoons maple syrup
Toffee:
1 cup sugar
1/2 cup water
Directions:
1. Preheat oven to 350 degrees. Line a 12 cup cupcake tin with paper liners.
2. Beat butter with an electric mixer, add flour cinnamon, sugar, maple syrup, and eggs in a medium bowl on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler color.
3. Stir in nuts and grated apple. Divide mixture among baking cups; smooth surface.
4. Bake for about 25 minutes or until a toothpick comes out clean. Place cupcakes on a wire rack to cool.
5. Make maple frosting and toffee.
6. Spread cakes with frosting and decorate with toffee shards.
Maple Frosting:
Beat butter, sifted powdered sugar, and syrup in a small bowl with an electric mixer until light and fluffy.
Toffee:
Combine sugar with the water in a small heavy-based pot. Stir over medium heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat; simmer uncovered without stirring until mixture is golden brown. Remove from heat; let stand until bubbles subside. Drizzle toffee in whimsical swirls onto parchment lined baking sheets and let dry.
