So, here it is, the Canada themed blog, only two weeks late. I made some Maple syrup and pecan cupcakes. I think these are some are my favourite cakes I’ve made. I got back from Canada about two weeks ago and I just had to bring back some maple syrup along with a few other souvenirs. I had an amazing time in Canada, the views were incredible, I can’t even begin to describe it. The food was really inspiring, I’m just sad I didn’t buy more maple syrup after making these cupcakes. I have so many memories from my trip and my stories and photos have been endless. The highlight just had to be the helicopter ride over the Rockies, at first I was nervous then I didn’t want it to end. Canada was a great experience and these cupcakes certainly brought a bit of Canada to my family.
For the cupcakes I started by cutting 75g pecan nuts in tiny pieces. You could also put them in a zip bag and crush them with a rolling pin. I added 175g of self-raising flour, caster sugar, butter and 3 eggs to a bowl. I mixed this together and added 1 teaspoon of baking powder and 2 teaspoons of maple syrup. I added the pecans and the mixture had a subtle taste of maple syrup. I managed to make 17 cupcakes a random number, I know but I had to leave one for a taste test. I baked them for 15 minutes at 175 degrees. They turned a really nice golden brown colour.
I did try making some bear claw biscuits but they were a disaster, we’ll save that for when I try them again in a couple of weeks. Whilst I tried and failed to make these biscuits the cupcakes had long enough to cool and the butter enough time to soften. For the buttercream I thought a vanilla buttercream would’ve been too sweet so I used a cream cheese buttercream. I added 100g softened butter, 225g cream cheese 515g icing sugar and 2 tablespoons of maple syrup to a bowl. The butter was soft enough to give the buttercream a really nice texture. The buttercream was lovely, one of the best ones I think I've done. I didn’t realise how much I liked pecan and maple syrup until I tried these cupcakes. I used a star nozzle and filled my piping bags. I piped the buttercream on top and added a whole pecan. I drizzled some crushed pecans on top. I tried drizzling maple syrup but it didn’t show up that well.
I just had to get the maple syrup in the final photo. I even bought the maple syrup that was shaped like a leaf because I thought it looked better. I even took a photo with the moose I brought back, I just had to. I hadn’t had the chance to bake in a month and to be honest I didn’t have the motivation to do so straight away when I came back. I didn’t want to rush back into baking. I’m so happy I made these cupcakes and it took me back to Canada. I love these cupcakes and along with the cupcake photos I hope you like a few of my Canada photos. Have a great week!
Lots of love,
Hannah x
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