Roasted pecan and caramel cupcakes. Photo / Babiche Martens
Roasted pecan and caramel cupcakes. Photo / Babiche Martens
KEY POINTS:
Nutty, sweet and chewy, these little bites of heaven are the perfect excuse to get into the kitchen and do a bit of baking
Makes 24 small cupcakes
125g butter
1 tsp vanilla extract
1/2 cup caster sugar
2 eggs
1/2 cup self-raising flour
1/4 cup ground almonds
1/4 cup pecans, toastedand finely chopped, plus 1 Tbs extra to garnish
ICING 1 tsp brown sugar
2 tsp golden syrup
2 tsp softened butter
1 1/2 cups sifted icing sugar
1 Tbs water
1. Preheat oven to 180C. Line mini muffin trays with paper cases, or oil spray silicone cases.
2. Cream the butter, vanilla and sugar until pale, then add the eggs one at a time, mixing well. Fold in the flour, almonds and pecans, alternating with the milk.
3. Spoon the mixture into each case and bake for 10-15 minutes or until golden and cakes spring back when lightly touched.
4. Put all the icing ingredients in a small saucepan and warm over a gently heat, stirring until smooth. Bring to the boil. Remove from heat and let cool a little, then drizzle over the cakes. Top cakes, topping with extra chopped pecans.
