Pre-heat the oven to 180C fan-forced and line a muffin tin with cupcake cases.

Place the butter, sugar, eggs, vanilla, juice, flour, vanilla and maple syrup in a food processor and process until smooth.

Scrape down the sides and process again.

Divide the batter between the cupcake case and bake for 15-20 minutes or until a cake tester comes out clean.

Meanwhile prepare the maple pecans.

Place the maple syrup and nuts in a small saucepan and heat, stirring, over low heat until the pan is dry and the nuts are glossy.

Turn them out onto a sheet of baking paper, separate them and leave them to cool and dry.

Transfer the cooked cupcakes to a wire rack to cool.

Make the icing by beating the butter with an electric mixer then adding the icing sugar. Add the maple syrup and beat until smooth and fluffy.

Add milk if the icing is too thick.

Use a star tip to pipe the icing on top of the cooled cupcakes.

Top each one with a maple pecan.