Maple Pecan Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar together in a mixing bowl until creamy, then beat in the maple syrup.

Beat in the eggs, one at a time, until blended. Sift the flour into the mixture and gently stir in, together with the pecans until incorporated.

Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the frosting and decoration: put the pecans on a baking tray and put in the oven for 5-6 minutes until lightly toasted. Set aside to cool.

Beat the butter and maple syrup until soft and creamy. Sift in the icing sugar and beat until until pale and fluffy.