Toffee Apple Cupcakes - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter, softened
1 1/4 cups self-rising flour
1 tsp ground cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
2 None eggs
3/4 cup pecans, coarsely chopped
1 None apple, peeled, cored and grated
None None FOR THE MAPLE ICING
6 tbsp (3/4 stick) butter, softened
1 cup powdered sugar
2 tsp maple syrup
None None FOR THE TOFFEE
1 cup granulated sugar

Preparation

Preheat the oven to 350\u00b0F. Line 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
Beat butter, flour, cinnamon, brown sugar, syrup and eggs in large bowl with electric mixer on low speed until combined. Increase speed to medium. Beat until mixture is a paler color. Stir in nuts and apple. Spoon into muffin cups, smoothing tops.
Bake large cakes for 35 mins, small cakes for 25 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the maple icing, beat butter, sifted powdered sugar and syrup in medium bowl with electric mixer until light and fluffy.
For the toffee, line a baking pan with parchment paper. Combine sugar and 1/2 cup water in small, heavy-bottomed saucepan. Stir on medium heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; let stand until bubbles subside. Drizzle on prepared pan to form shards. Cool.
Spread cupcakes with icing. Decorate with toffee shards.