Maple, Pecan and Apple Cupcakes with Maple Buttercream Frosting

Maple, Pecan and Apple Cupcakes with Maple Buttercream Frosting
Yields 8
Contains: gluten; nuts
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 100 g sugar
  2. 125 g vegan margarine
  3. 150 ml almond milk
  4. 2 egg replacer eggs (or flax eggs)
  5. 120 ml maple syrup
  6. 1/2 tsp vanilla essence
  7. 300 g self raising flour
  8. 100 g oats
  9. 1 tsp bicarbonate of soda
  10. 1 tsp salt
  11. 1 apple, peeled and diced
  12. 1/2 cup pecans
  1. 1/3 cup vegan margarine
  2. 2 1/2 cups icing sugar
  3. 3 tbsp maple syrup
  1. Preheat the oven to 190 C fan and grease your chosen cupcake tray. Proceed by beating together the sugar, margarine, maple syrup, almond milk and vanilla essence. The mixture will appear curdled but don't worry, this will go when you add the flour! In a separate bowl, sift the flour, bicarbonate of sofa and salt and then mix in with the bowl of wet ingredients. Crush the pecans slightly and along with the peeled and chopped apple, add to the cupcake mixture. Mix gently until all combined but do not over mix, as they they will not rise as well!
  2. Spoon the batter into your cupcake tray (we used two: one small 6 cupcake tray and a larger 6 one) and put in the oven to bake for 20 minutes, until golden on top. To check if they are done, put a skewer into one of the cupcakes and if it comes out clean, then it is done!
  3. Whilst the cupcakes are cooling out of the oven, mix together the margarine, icing sugar (a bit at a time) and the maple syrup. The consistency should not be runny, it should be thick and stand in firm peaks. Refrigerate for 10-15 minutes to make the frosting easier to pipe onto the cupcakes.
  4. Using a piping bag, cover the cupcakes with the frosting, in your desires pattern. Finish by crushing a small handful of pecans and scattering them over, along with a dust of cinnamon.
  1. Best kept refrigerated and eaten cold.
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