Ingredients
12 tbsp(6oz),unsalted butter,softened
Scant 1 cup(6oz)light brown sugar
3 large eggs, beaten
Scant 2 cups (8oz)self raising flour
1 tsp ground ginger
6 tbsp(2 oz)dried cranberries
1/2 cup (2 oz)chopped pecans
2 tbsp milk
Maple Syrup frostings
1-1/2 tbsp maple syrup
3 tbsp (1-1/2oz)unsalted butter,diced
1 tbsp milk
1-2/3 cups (7oz)confectioners' sugar
To decorate
Red,white and blue sugar balls.
Method
1.Preheat the oven to 350 degrees F.Line two 12 cup muffin pans with 15 paper baking cups.
2.To make the cupcakes, beat the butter and sugar together until soft and creamy.Gradually beat in the eggs, a little at a time, adding a little of the flour to prevent the mixture from curdling.Stir in the rest of the flour and the ginger.Finally, mix in the cranberries, pecans and milk.
3.Spoon the mixture into the paper baking cups and bake for 20-25 minutes or until the cupcakes are golden brown and springy to the touch.Cool in the muffin pan for 10 minutes before lifting out onto a wire rack to cool completely.
4.To make the frosting, heat the maple syrup, butter, and milk together in a small pan over a low heat(or in a bowl in the microwave for about 1 minute on full power).Stir in the confectioners' sugar and stir until you have a smooth frosting.Let cool, then beat with a wooden spoon until thick.
5.Spread the frosting over the cupcakes.Top each one with a pecan half and a scattering of red,white,and blue sugar sprinkles.
Comments