You will need (original recipe here, mine is slightly different):
2 eggs (I used half a goose egg)
125g caster sugar
225g self-raising flour
1/2 tsp vanilla extract
2 tbsp maple syrup
For the icing:
2 tbsp maple syrup
125g icing sugar (I used the Silver Spoon Chocolate icing sugar I was sent)
Chocolate chips to decorate (I used the Silver Spoon ones I was sent)
Preheat an oven to 180C and line a cupcake tin with 12 cases. I don’t have a cupcake tin so I use silicone cupcake cases.
Place the eggs, butter, sugar, flour, vanilla and maple syrup in a bowl and mix together until smooth. I used an electric hand whisk for this.
Divide the batter between the cases then place in the oven and bake for 15-20 minutes or until baked.
Remove the cupcakes from the oven and leave to cool.
Make the icing by beating together the butter and icing sugar then add the maple syrup and beat until light and fluffy.
Fill a piping bag and pipe onto the cupcakes. Decorate with the chocolate chips.
You will notice that there are no pecans about my maple and pecan cupcakes. That’s because I wanted to decorate it with chocolate rather than pecans.
The above method is how it should have gone. This is how it actually went.
First of all the goose egg was made out of the hardest substance I’ve ever come across (apart from dried on Weetabix). I tried cracking it on the edge of the bowl and tapping it with a knife to no avail. In the end I had to stab it to make a hole to get a knife in to prise it open. It was lovely though.
Despite having my butter out of the fridge for hours before I started it was still too cold so my cake mix required extra help to make it smooth and fluffy. The baking of the cakes was quite successful; a little cracked on top but not to worry. I left them to cool and set about making the icing.
Perhaps my bowl was too small, perhaps I was a little over enthusiastic, the butter was probably still too cold. Whatever it was, icing sugar went everywhere; like a cloud of chocolate dust and me looking like a crazy scientist trying to wield and manipulate the icing to behave. After much persuasion, frowning and furious beating I had made a decent icing.
What I hadn’t realised was that my hand beater was also pretty irate and had decided to stop rotating one of the beaters. It meant that they were wedged into the mixer head and were seemingly irremovable; brute force and ignorance saved the day.
I got out a piping nozzle and went to make a piping bag from a freezer bag (just like on the television). No, not like the television as my nozzle went shooting across the kitchen floor after the slightest bit of bag squeezing. So out came my proper plastic lined canvas piping bag to finish the job (I so couldn’t be bothered to wash this up). As you can see piping is not my forte. Again, too cold butter meant too hard icing to pipe well.
After they were iced and chocolate dropped I was ready for a gin.
Did it matter? No. I made these cupcakes for my Mum and she thought they were great. When she ate it and enjoyed it all of the above frustrations melted away as something I had made (slightly wonky, not quite perfect) was making someone happy. And that’s why I love baking.
Thanks to Baking Mad for the samples. All opinions expressed are my own.