Review: Maple Pecan Cupcake Recipe from Baking Mad

I learnt something about myself the other day: I am not a domestic goddess. Let me explain. I was sent some baking goodies from Baking Mad and I had chosen to attempt their recipe for Maple Pecan cupcakes. I planned to give them to my Mum for an early Mother’s Day treat. I went for a walk to the pub last week and was offered a goose egg to take home; excellent for my cupcakes. All was going well and I was ready for baking. In my head I’m swishing around the kitchen; mixing a bit there, sprinkling a bit here, birds are singing and the radio is playing non-stop jolly tunes. This is not quite how it happened.
Goose Egg

You will need (original recipe here, mine is slightly different):
2 eggs (I used half a goose egg)
125g butter
125g caster sugar
225g self-raising flour
1/2 tsp vanilla extract
2 tbsp maple syrup

For the icing:

2 tbsp maple syrup
65g butter
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.

Maple Chocolate Cupcake

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.

Silver Spoon Baking Products

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.

Comments

  1. says

    That’s proper baking, sounds like a regular occurrence here! Agree they make piping look so easy, I got in a proper mess the other night trying to ice cookies but couldn’t find the nozzle ring so was loose in the bag = icing mostly over me and the floor! Ahh I love baking too 🙂

    Fab comination btw, is my favourite things all together!

  2. says

    How refreshingly honest, Caroline! If you were to believe everything you saw on TV or read on a blog, you would think that all bakers were perfect.

  3. says

    The gin was well deserved, though it’s good to read about the hard work, too. Now they sound more like maple chocolate cupcakes. I always keep on the lookout for pecans, but never spot any. So, the cupcakes look perfectly fine for me.

  4. says

    i’ve never tried baking or cooking with a goose egg, but i’d imagine there are some allowances to be made. sorry it didn’t work out perfectly!

  5. says

    Brilliantly honest post about the real life side of baking! Sorry I had a little chuckle at your expense here but I just recognised so many of my own experiences in yours! I once spent almost 24 hours solid trying to make/transport a giant sausage dog cake for my niece in the searing heat which almost cost me my relationship but the smile on her face when we presented it to her made it more than worth it – my other half still thought I was totally mad, but that’s why we all do it!

  6. says

    I’ve never baked with goose eggs – they are HUGE! The cupcakes look and sound wonderful. I am glad your mom loved them.

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