I’ve had my eye on the recipe for these delicious pecan and cinnamon cupcakes for a while. Unfortunately I didn’t read the recipe through before embarking as it is more time-consuming than most cupcake recipes, but the result is a very light and fluffy cupcake that is delicately spiced with an occasional pleasing crunch of pecan. Right up my alley. I made them with buttercream frosting but I think they would be even nicer with cream cheese frosting- a little tang rather than just additional sweetness. I thought I would spend a little bit of time on the decoration for once.
With the quantities given below, I got 24 mini cupcakes and six full sized ones. So I reckon 18 full sized cupcakes.
- 50g (1/2 cup) pecans
- 190g (3/4 cup) butter, at room temperature
- 215g (1 1/4 cups) caster sugar
- 3 large eggs- these will be separated
- 175g (1 1/4 cups) plain flour
- 1 1/2 tsp baking powder
- 1/4tsp salt (1/2 tsp if you use unsalted butter)
- 1/2tsp freshly grated nutmeg
- 1/4tsp ground cinnamon
- 120ml (1/2 cup) whole milk
- 1tsp vanilla extract
For the frosting
- 60g (1/4 cup) butter, at room temperature
- 400g (2 1/2 cups) icing sugar
- 1/2tsp vanilla extract
- 120ml (1/2 cup) double cream
- 4tbsp maple syrup
- Yellow food colouring
1. Preheat oven to 180C/350F. Line an 18 hole muffin pan with paper cases
2. Spread the pecans on a baking sheet and toast in the oven for about 6mins, until they are just beginning to brown at the edges. Allow to cool, then crush in a pestle and mortar.
3. In a large bowl or electric mixer, cream butter and sugar until light and fluffy (7-10mins).
4. Add the yolks one at a time, mixing until incorporated.
5. Combine flour, baking powder, salt and nutmeg in a mixing bowl, or the bowl of your scale. In a separate jug, combine milk and vanilla.
6. Add the dry ingredients to the creamed sugar and butter in three parts, alternating with the milk mixture. With each addition, scrape down the sides of the bowl to ensure an even batter. Remember to begin and end with the dry ingredients.
7. Stir in the crushed pecans.
8. In a spotlessly clean bowl, whisk the egg whites until stiff.
9. Gently fold the egg white into the batter, in three parts.
10. Divide the batter between the paper cases, filling them three quarters.
11. Bake in the preheated oven for about 15mins, until just browning and passing the toothpick test.
12. Allow to cool in the pan for a couple of minutes before transferring to a wire rack to cool completely.
Meanwhile, make the frosting.
1. In a medium bowl, beat the butter until soft.
2. Add sugar, vanilla, cream and maple syrup. Beat until smooth and creamy.
3. Put about a quarter of the frosting into a small separate bowl. Add food colouring until you get a really vivid yolk colour.
4. Once the cupcakes are totally cold, spread evenly with the white frosting using a palette knife or offset spatula. Drop about a teaspoon of the yellow frosting on top, a little to one side, for the yolk.