After making enough mince pies over Christmas to feed an army, it was nice to be able to make something different. I had a packet of pecan nuts that have been waiting for me turn them into a pecan pie, but in the end I fancied something cakey, and thought they would be a great ingredient to use to make a basic cupcake into something different. I’m really glad I did, as they turned out so good!

The icing was a caramel butter icing. You know the little caramel-tasting biscuits you quite often get at the hairdresser with your tea or coffee, well did you know they have made a spread that tastes just like the biscuits! Now silly me has thrown the jar away and I can’t remember the name of it but I’m bound to get another jar so will be able to let you know then. Anyway it’s perfect on toast and even better as a cake ingredient!

For the cupcakes

125g Butter, softened

125g Light muscovado sugar

2 Eggs

150g Self raising flour

1/2tsp baking powder

1tsp Vanilla essence

100g Pecan nuts, roughly chopped

For the icing

350g Icing sugar, sifted

110g Butter Softened

50g Caramel spread

40ml Double cream, (or whole milk if you prefer)

1. Preheat oven to 180’c (350F) Gas 4. I used silicon cupcake cases for this recipe but if you don’t have then paper cases are good.

2. Put the butter, sugar, eggs, flour, baking powder and vanilla essence in a bowl and beat for about a minute until light and creamy.

3. Stir in three-quarters of the pecan nuts

4. Divide the mixture between the paper cases filling them up to 2/3 full.

5. Bake in the preheated oven for about 20 minutes or until risen and firm to the touch. Transfer to a wire rack.

To make the icing

Beat all ingredients in a bowl until light and fluffy. You might want to add some more caramel spread to increase the caramel flavour, but if you do you may also need to add a drop more cream.

Transfer icing to a piping bag, with a star nozzle. Pipe a swirl onto each cupcake and sprinkle the remaining pecans over the top.