Ah maple! It isn’t just for Canada Day after all. For me, thoughts of fall usually bring about the aromas of maple …. oh and pumpkin and cinnamon too.
So, for a recent small gathering, I thought it’d be quite fitting to bring these maple pecan cupcakes along. You know, so that the sweetness could soothe our souls because let’s face it – nobody is exactly excited that it’s already fall. It just means that my snow pants will be making an appearance soon.
I’d recommend enjoying these maple treats alongside a good cup of Pumpkin Chai Latte.
- 1 box Betty Crocker Butter Pecan cake mix
- 3 Eggs
- 1 cup Water/milk
- 1/2 cup Olive oil
- 100g Chopped pecans
- 340g Betty Crocker vanilla icing
- 50ml Maple syrup
- Preheat oven to 350°.
- In a large mixing bowl combine cake mix, water, oil, eggs, and chopped pecans until well mixed.
- Line muffin pan(s) with 24 cupcake liners.
- Spoon batter into each cupcake liner so that they are 2/3 full.
- Pop cupcakes into the oven and bake for 20 minutes or until golden brown and a wooden toothpick inserted in the centre of the cupcake comes out clean.
- Allow to cook on a wire rack for 20 minutes.
- Once cool, frost east cupcake with a knife or a piping bag (for a more decorative effect). If using a piping bag, spoon entire contents of the icing container into the bag. I've used a Wilton piping bag with a #21 tip.
- Put maple syrup into a fine tipped squeeze bottle and drizzle syrup over top of each cupcake. Finally, stuff your face with the cupcakes ... all 24 of them.