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Review: Maple Pecan Cupcake Recipe from Baking Mad

March 28, 2014 By All That I'm Eating 16 Comments

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

Ingredients

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)

Method

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.

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    Sticky Toffee and Date Cake from Baked In

Filed Under: Baking, Books & Reviews, Butter, Cake, Chocolate, Dairy & Eggs, Eggs, Maple Syrup, March, Mother's Day, Occasions, Pudding, Recipes By Month, Reviews, Seasons, Spring, Store Cupboard, Sweet Treats Tagged With: Baking, cake, Chocolate, recipe, review

« Maple Salted Popcorn
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Comments

  1. Anne Szadorska says

    March 28, 2014 at 18:06

    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!

    Reply
  2. Mark Willis says

    March 28, 2014 at 19:51

    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.

    Reply
  3. Medeja says

    March 29, 2014 at 05:39

    Goose egg? I wonder how does it taste 🙂

    Reply
  4. Navaneetham Krishnan says

    March 29, 2014 at 07:43

    I never knew goose eggs existed, not over here. Love the circled like shape of the cupcake. Nice to see and must have been heavenly in taste too.

    Reply
  5. Christian Halfmann says

    March 29, 2014 at 08:13

    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.

    Reply
  6. Anonymous says

    March 29, 2014 at 08:22

    We find this very funny from Spain ja ja ja ja ja!

    Reply
  7. Baby Sumo says

    March 29, 2014 at 11:19

    That is one huge goose egg! Does it taste much richer than chicken’s egg?

    Reply
  8. Joanne says

    March 29, 2014 at 12:12

    I’m so glad the cupcakes worked out even if after all those troubles! They certainly look great!

    Reply
  9. Elzbieta Hester says

    March 29, 2014 at 13:53

    …with pipping….it often seems that I don’t have enough hands to do it. It looks like you’ve mastered it pretty well! 🙂 ela

    Reply
  10. Amy (Savory Moments) says

    March 29, 2014 at 17:25

    I’ve never tried using a goose egg before (however, I love that someone offered it to you at a pub). Your cupcakes look delicious though!

    Reply
  11. Guru Uru says

    March 29, 2014 at 21:23

    Goose egg is so new to me, but awesome 😀
    Lovely looking cupcake, the frosting looks so inviting 😀

    Cheers
    Choc Chip Uru

    Reply
  12. grace says

    March 30, 2014 at 17:45

    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!

    Reply
  13. Pam says

    March 31, 2014 at 16:31

    Wow! That is one big egg. I think I would have been ready for a gin too! I am glad your mom liked them.

    Reply
  14. Amy says

    March 31, 2014 at 17:40

    I’ve never seen a goose egg…how cool! That thing is massive. These cupcakes sound great.

    Reply
  15. Kim says

    April 11, 2014 at 09:50

    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!

    Reply
  16. Pam says

    August 4, 2015 at 21:06

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

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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