Yay for cupcakes!! These cupcakes are in honour of autumn. Autumn is my favourite time of the year. The weather is cooler, not like we get hot weather in England anyways, it’s time to ditch those salads for something warm and hearty, the leaves are crisp and are beautiful hues of orange, red & yellow. When autumn is here the oats and maple are the first thing to come out of my baking cupboard. I’m not saying that I don’t bring them out at any other time of the , but at this time it’s always appropiate.
Over in the US they are huge fans of maple. Maple bacon, maple syrup on pancakes, in porridge, over doughnuts. You name it, they have maple with it. Maple taste like golden syrup with hints of vanilla, spices and smoked oak. The syrup is less viscous than golden syrup, meaning it flows easier.
What more could you want from a cupcake!?! Not only is it delicious but it’s full of fibre.. Which is good for you!! The oat streusel add the perfect crunch to this moist, spiced cupcake. And the maple glaze… oh the maple glaze!! If this doesn’t put you in the mood for autumn, then I don’t know what will…
For the streusel…
20g chopped walnuts
35g cold butter
20g wholemeal flour
20g soft brown sugar
For the cupcake…
150g soft butter
80g soft brown sugar
1tsp each mixed spice, ground ginger, cinnamon & vanilla extract
1/2 tsp salt
170g plain flour
1tbsp maple syrup
For the maple glaze…
70g icing sugar
30g maple syrup
1tsp mixed spice
3tsp warm water
First make the streusel topping. Rub butter, flour and oats together till resembles breadcrumbs. Stir in the walnuts and brown sugar
For the cupcake mix, cream butter, sugar and spices together. Add half of the flour mixture and one egg. Mix until combined then add the rest of the flour, salt and egg.
Scoop into a line cupcake tin. I always use a trigger ice cream scoop to portion out the cupcakes so each one is evenly sized.
Sprinkle streusel onto the raw batter, and bake for approximatlety 22minutes or until a skewer comes out clean.
Combine all the ingredients for the maple glaze together except for the water. This should be added in gradually until it forms a dribble consistency.
Whilst the cupcakes are warm, dip them into the glaze twisting them as you dip to get rid of the excess glaze. These cupcakes are best eaten warm. Yum!!