Maple and California Walnut Cupcakes

Prepare for National Cupcake Week (18th-24th September) with these fabulous maple walnut cupcakes! They are guaranteed to satisfy anyone with a sweet tooth.

Brought to you by California Walnuts

 

These cupcakes by California Walnuts combine sweet and nutty flavours in a way that is guaranteed to satisfy those with a sweet tooth.

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

1
Preheat the oven to 175°C.
2
Place the egg, sugar and oil into a large bowl and whisk together until they are fully combined. 
3
Sift the dry ingredients over the bowl, add the maple syrup and stir well together, then add the California walnuts. 
4
Line a muffin tray with the cupcake cases and distribute the cake mixture equally between them. 
5
Bake in the oven for 20 minutes, or until they are risen and golden brown, then aside to cool. 
6
To make the frosting, place the cream cheese, sugar and maple syrup into a large bowl and whisk until smooth. 
7
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.
8
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.

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