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1
Preheat oven to 350u00b0F. Lightly grease or line a 12-hole muffin pan with paper liners.
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2
In a large bowl, beat butter and sugar together until pale and fluffy.
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3
Add eggs, one at a time, beating well after each addition.
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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.
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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
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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.
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7
To serve, spread whipped cream over cooled cupcakes and top with toffee pieces. Store in an airtight container in the fridge.
