These deliciously sweet cupcakes are topped with a thick swirl
of cream cheese frosting and pecans, making them an appealing
addition to an Afternoon Tea. The Dualit
Food Processor has all the attachments to make light work of
chopping the nuts, grating the apple and mixing the sponge batter
- 85g Pecans
- 1 medium Cox's apple
- 60g Unsalted, softened butter
- 110g Soft, light brown sugar
- 2 large eggs, beaten
- 150g Self-raising flour
- 1 tsp Ground cinnamon
- 2 fl oz Maple syrup
- 1 tbsp Milk
- 60g Full fat cream cheese
- 95g Unsalted, softened butter
- 150g Icing sugar
- 2 tbsp Maple syrup
- 12 Pecan halves to decorate
- 12 hole muffin tin
- 12 paper cases
- Pre-heat your oven to 180C/350F/Gas 4.
- Use the small bowl and small blade and auto-pulse the pecans
until roughly chopped. Set aside.
- Peel, core and roughly chop the apple. Using the same bowl with
the fine side of the grating disc start the processor, fed the
apple pieces through the feeder tube and set aside.
- Combine the butter and sugar in a large bowl with the large
blade and Auto Pulse until smooth.
- With the motor running add the egg, little by little through
the feeder tube.
- Add the apples and pecans. leaving enough pecans to decorate
with. Auto Pulse to combine.
- Spoon the mixture into the muffin cases and bake on the middle
shelf for 16 - 18 minutes until risen and golden. Cool on a wire
- For the frosting, use the large bowl with the large blade and
Auto Pulse half of the cream cheese with all of the butter until
smooth. Scrape down the sides, add the icing sugar and maple syrup
and Auto Pulse again. Add the remaining cream cheese and blend
again until light and fluffy.
- Swirl the frosting thickly over the cupcakes, decorate with
pecans and serve.
Tip: You can make and decorate the cupcakes up
to a day ahead and refrigerate in a sealed container.