White Chocolate Macadamia & Maple Cupcakes

Adapted from I Love Sugar cookbook

As these cupcakes baked a wonderful sweet aroma filled the kitchen...that's one of my favorite things about baking. Mmm it's interesting how certain smells can remind you of past memories. If you've ever had a White Chocolate Macadamia Nut cookie then you can guess what these cupcakes might taste like. It's pretty similar just in cupcake form and less doughy. I typically like a more fluffy frosting for my cupcakes, but this was a nice alternative. 

Ingredients:

- Cupcakes -

6 tbsp butter, softened

1/4 cup light brown sugar

2 tbsp maple syrup 

1 large egg, lightly beaten

2/3 cup self-rising flour

1/3 cup macadamia nuts, chopped

1/3 cup white chocolate morsels

1 tbsp milk 

- Frosting - 

2 tbsp butter, softened 

2 tbsp maple syrup

1 cup confectioners sugar

1/3 cup cream cheese (room temp)

3 tbsp macadamia nuts, chopped

3 tbsp white chocolate morsels, chopped 

Directions:

Preheat the oven to 375 F. Put 9 paper liners in a muffin pan.

Put the butter, brown sugar, and maple syrup in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour and using a metal spoon, fold into the mixture with the nuts, chocolate and milk. Spoon the mixture into the paper liners.

Bake the cupcakes in the preheated oven for 15 - 20 minutes, or until golden brown and firm to the touch. Transfer to a wire rack and let cool. 

To make the frosting, beat the butter and maple syrup together until smooth. Sift in the confectioners sugar and beat in throughly. Gently beat in the cream cheese. Swirl the frosting on the top of each cake and sprinkle with nuts and chocolate.