Maple and pecan cupcakes

1.Preheat oven to moderate, 180°C. Lightly grease or Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and fluffy.

3.Add eggs, one at a time, beating well after each addition.

4.Fold flour into creamed mixture alternately with combined milk and syrup, beginning and ending with flour. Fold in nuts. Divide mixture evenly among cases until 2/3 full.

5.Bake 15-20 minutes, until cooked when tested. Cool in pan 5 minutes then transfer to a wire rack to cool completely

6.For Pecan Praline, line an oven tray with baking paper. Spread nuts evenly over tray. In a medium saucepan, combine sugar and water. Stir over low heat, without boiling, until sugar dissolves. Bring to boil on high. Allow to boil without stirring, 10 minutes, until a light golden caramel colour. Pour evenly over nuts. Tilt tray, spreading toffee into thin layer. Set aside 20 minutes to cool completely. Break into pieces.

7.To serve, spread whipped cream over cooled cupcakes and top with toffee pieces. Store in an airtight container in the fridge.