Ingredients:

Cupcakes:

½ cup granulated sugar

½ cup packed brown sugar

6 tablespoons butter, softened

3 large eggs

1 teaspoon vanilla extract

225g cake flour (about 2 cups)

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

½ cup buttermilk

⅓ cup plus 2 tablespoons roasted sandalwood nuts 

Frosting:

½ teaspoon cream of tartar

3 large egg whites

¾ cup maple sugar or granulated sugar

¼ cup water

Dash of salt

Method:

1.   Preheat oven to 220°.

2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed.

3. Add eggs, 1 at a time, beating well after each addition.

4. Stir in vanilla. Increase speed to high; beat for 1 minute.

5. Combine flour and next 3 ingredients, stirring well.

6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined.

7. Stir in 1/3 cup of sandalwood nuts

8. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups.

9. Bake at 180° for 20 minutes or until a wooden pick inserted in centre comes out with moist crumbs clinging. (Cupcakes will look slightly pale.)

10. Cool in pan 5 minutes. Remove from pan; cool on wire rack.

11. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.

12. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil.

13. Cook, without stirring, until candy thermometer registers 115°.

14. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.

15. Spread about 3 rounded tablespoonfuls frosting over each cupcake.

16. Sprinkle with remaining 2 tablespoons nuts.