Maple and California Walnut Cupcakes
Prepare for National Cupcake Week (18th-24th September) with these fabulous maple walnut cupcakes!
These cupcakes by California Walnuts combine sweet and nutty flavours in a way that is guaranteed to satisfy those with a sweet tooth.
Maple and California Walnut Cupcakes
Ingredients
For the cupcakes
- 1 egg
- 100g sugar
- 90ml sunflower oil
- 160g flour
- 1 tsp baking powder
- ½ tsp baking soda
- a pinch of cinnamon
- 1½ tbsp maple syrup
- 40g California Walnuts, chopped
For the topping
- 100g cream cheese
- 2 tsp brown sugar
- 1½ tsp maple syrup
- 15g butter
- 3 whole California Walnuts, halved
Equipment
- 8 cupcake cases
- piping bag
Instructions
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Preheat the oven to 175°C.
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Place the egg, sugar and oil into a large bowl and whisk together until they are fully combined.
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Sift the dry ingredients over the bowl, add the maple syrup and stir well together, then add the California walnuts.
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Line a muffin tray with the cupcake cases and distribute the cake mixture equally between them.
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Bake in the oven for 20 minutes, or until they are risen and golden brown, then aside to cool.
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To make the frosting, place the cream cheese, sugar and maple syrup into a large bowl and whisk until smooth.
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Once the cupcakes are completely cool, fit a piping bag with a large open nozzle and pipe circles of icings on top of each cupcake.
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Finally, in order to create the candied California walnut, place the butter in a small saucepan until it melts, along with the brown sugar and California walnut halves and mix together until caramelised. Place the candied California walnuts on each cupcake and serve.
