Friday, July 29, 2011

Double Maple Cupcakes

Maple Cupcakes
I love the strong maple flavor in these cupcakes. It reminds me of our years in Vermont where real maple syrup is a staple and readily available, especially in the early spring when friends and work colleagues tap trees and fire up their sugaring operations. I discovered this recipe in a Cooking Light magazine years while we were still in Vermont. You can find the maple flavoring in specialty cook stores or places that sell organic foods. The extra maple flavor really adds a taste boost!


* Cupcakes:
* 1/2 cup granulated sugar
* 5 tablespoons butter, softened
* 1 teaspoon vanilla extract
* 1 teaspoon maple flavoring
* 2 large eggs
* 1 1/4 cups all-purpose flour
* 1 1/4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup 1% low-fat milk
* 1/4 cup maple syrup
* Frosting:
* 3 tablespoons maple syrup
* 3 tablespoons butter, softened
* 1 teaspoon maple flavoring
* 1/8 teaspoon salt
* 1 3/4 cups powdered sugar


Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

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