Maple Syrup Cupcakes
For The Cupcakes…
- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 tablespoon maple flavored syrup
For The Cream Cheese Icing…
- 1 ounce unsalted butter softened
- 3 ounces cream cheese softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- Maple sugar to sprinkle
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute, then mix in maple
Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make cream cheese icing, add softened cream cheese and butter to a bowl, along with powdered sugar,
maple flavored syrup and mix with an electric mixer until light and fluffy.
Spread icing onto cool cupcakes and sprinkle with maple sugar granules.