I felt in need of some autumn flavours this week. Walnuts are in season and I had stumbled upon a bottle of really good maple syrup at the shops (it can be hard to find in the UK).
The Cakes (makes 2 dozen)
Preheat the oven to 180 degrees C and line 2 muffin tins with cupcake papers.
Take 3 large eggs and measure their mass, it will be approx 200g. Measure out an equal mass of; Caster Sugar, Butter, Self Raising Flour and half the same mass of walnuts. You will also need 1 tsp high quality vanilla essence, 1 1/2 tablespoons of canola oil, 1/4 tsp baking powder and 12 teaspoons of coffee liqueur.
Beat together the butter and sugar until they go light in colour and fluffy.
Then add the eggs and vanilla and beat hard until smooth and frothy.
Sift in the flour and baking powder and fold into the mix, then stir in the oil.
Finally chop the walnuts into small pieces and stir in until evenly distributed through the mix. Divide evenly between the cupcake cases and bake in the middle of the oven for approximately 15-20 minutes.
Allow them to cool on a wire rack, then prick the tops a few times with a skewer. Drizzle 1/2 a teaspoon of coffee liqueur onto each cupcake.
The Cream Cheese Maple Icing
57g - 1/4 cup of butter
28g - 1/8 cup of vegetable shortening (Trex)
114g - 4oz cream cheese
400g - 14 oz Icing sugar
3 Tablespoons of Maple syrup.
Beat all these ingredients together until smooth. Cover tightly and refrigerate for about an hour before piping. This is necessary as the icing is a little softer than most cream cheese icing.
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