Maple Pecan Cupcakes - cooking recipe

Ingredients

1/2 cup butter, chopped, at room temperature
3/4 cup sugar
2 None large eggs
1/4 cup self-rising flour, sifted
1/4 cup milk
1 tbsp maple syrup
1.25 oz pecans, chopped
None None Pecan Praline
2.5 oz pecans, chopped
1 1/4 cups sugar
1 1/4 cups heavy cream, whipped

Preparation

Preheat oven to 350\u00b0F. Lightly grease or line a 12-hole muffin pan with paper liners.
In a large bowl, beat butter and sugar together until pale and fluffy.
Add eggs, one at a time, beating well after each addition.
Fold flour into creamed mixture alternating with combined milk and syrup, beginning and ending with flour. Fold in nuts. Divide mixture evenly into muffin holes, filling each 2/3 full.
Bake 15-20 minutes, until a skewer inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely
To make the pecan praline, line a baking sheet with parchment paper. Spread nuts evenly over tray. In a medium saucepan, combine sugar and 1/4 cup water. Stir over low heat, without boiling, until sugar dissolves. Bring to a boil over high heat. Allow to boil without stirring, 10 minutes, until a light golden caramel color. Pour evenly over nuts. Tilt tray, spreading toffee into thin layer. Set aside 20 minutes to cool completely. Break into pieces.
To serve, spread whipped cream over cooled cupcakes and top with toffee pieces. Store in an airtight container in the fridge.