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