Cashew and maple syrup cupcakes recipe

  • Makes 12 cupcakes
  • 20 mins to prepare and 30 mins to cook
  • 180 calories / serving
  • Freezable
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169006 HERO

Preheat the oven to 180°C.

Line a 12 hole cupcake tray with cupcake cases.

Place the butter, caster sugar, eggs, flour, vanilla extract and maple syrup in a large mixing bowl and beat together using an electric hand-held whisk until smooth; usually 1-2 minutes. Fold the roughly chopped cashews into the batter until incorporated.

Spoon the batter into the cupcake cases and bake for 18-22 minutes until golden, risen and springy to the touch. Remove from the oven when ready and transfer to a wire rack to cool completely. When ready to serve, drizzle the top of each cupcake with a swirl of maple syrup and a little crushed cashew as well.

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  • Ingredients

  • For the cupcakes

  • 110g unsalted butter, softened
  • 75g golden caster sugar
  • 125g self-raising flour, sifted
  • 2 large eggs
  • 1tsp vanilla extract
  • 50ml pure maple syrup
  • 25g cashews, roughly chopped
  • For the garnish

  • 15g unsalted cashews, crushed
  • 50ml pure maple syrup
  • Energy 750kj 180kcal 9%
  • Fat 10g 14%
  • Saturates 5g 25%
  • Sugars 10g 11%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 17.8g Protein 3g Fibre 0.6g


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