Maple Pecan Cupcakes

Directions

1. 1
   Preheat oven to 350°F. Lightly grease or line a 12-hole muffin pan with paper liners.
2. 2
   In a large bowl, beat butter and sugar together until pale and fluffy.
3. 3
   Add eggs, one at a time, beating well after each addition.
4. 4
   Fold flour into creamed mixture alternating with combined milk and syrup, beginning and ending with flour. Fold in nuts. Divide mixture evenly into muffin holes, filling each 2/3 full.
5. 5
   Bake 15-20 minutes, until a skewer inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely
6. 6
   To make the pecan praline, line a baking sheet with parchment paper. Spread nuts evenly over tray. In a medium saucepan, combine sugar and 1/4 cup water. Stir over low heat, without boiling, until sugar dissolves. Bring to a boil over high heat. Allow to boil without stirring, 10 minutes, until a light golden caramel color. Pour evenly over nuts. Tilt tray, spreading toffee into thin layer. Set aside 20 minutes to cool completely. Break into pieces.
7. 7
   To serve, spread whipped cream over cooled cupcakes and top with toffee pieces. Store in an airtight container in the fridge.