Little {maple, pear & walnut} Cakes

Mr. Spring tore this cake recipe out of the Sydney Morning Herald a few weeks ago and asked if I wouldn't mind trying it out for him. What can I say... my man has great taste! When I found myself really wanting a sweet treat to go with my afternoon tea this week, and there nothing better than a couple raisins in the pantry, I decided to lovingly oblige him. These cakes came out lusciously moist and richly flavourful. {Hint: Never bother with fake maple flavoured syrup, it's not the same. Splurge on the real deal and use it sparingly!} I baked these cupcakes in silicone moulds instead of disposable paper cups for the first time and will continue to use them. My cakes baked evenly, slid out easily, and the moulds were all clean in the flick of a sponge.

Ingredients: 95g butter (that's a bit less that 1/2 cup) • 1 tsp vanilla • 2 eggs • 3/4 cup plain flour • 1/2 tsp baking powder • 1/4 cup maple syrup • 2 tbs chopped walnuts or peacans • 1/2 cup grated peeled pear • walnut or peacan halves or decorate top of cakes • icing sugar for dusting (optional)

Instructions: Preheat oven to 160 • beat wet ingredients until creamy • add dry ingredients • fold through pear and walnuts • spoon into lined cupcake tins • place nut on top of each • bake for 25-30 mins • Dust with icing sugar (optional).