Maple Cupcakes with Walnuts and Frosting

Ingredients:

Cupcakes

• 2 cups of ready-made biscuit mix
• 1 egg
• 0.5 tbsp. maple syrup
• 0.5 cups heavy cream
• 1 tsp vanilla extract
• 1/3 cup chopped walnuts

Glaze

• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice mix
• 1 tbsp. maple syrup
• 1/4 cup heavy cream
• 12 walnut halves, for garnish

Preparation:

1. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
2. Place 2 cups of the baking mix in a large bowl. In a medium bowl, whisk together the egg, maple syrup, heavy cream, and vanilla. Add the wet mixture to the dry mixture and mix until smooth, but do not overmix, about 1 minute. Gently fold in the chopped walnuts.
3. Use an ice cream scoop to scoop the batter into the cupcake liners and fill them about two-thirds full. Bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 10-12 minutes. Cool for 1 minute, then remove the cupcakes from the pan and cool completely on a wire rack.
4. Glaze: in a bowl, mix the powdered sugar, pumpkin pie spices, maple syrup, and cream. Stir slowly until the mixture is thick but pourable, adding more cream as needed.
5. Dip the cupcake tops into the icing to coat, and garnish each with half a walnut. Arrange on a serving tray and serve.