Here is the promised sweet post….look at these beauties….they are Maple Cupcakes with Maple Buttercream from Martha Stewart’s Cupcakes. Now you can say what you like about Martha, but she does know her cupcakes. And while they may not look like anything special, let me tell you, they are. This recipe is maple heaven….if you are a maple syrup lover, you MUST make these….4 cups of syrup people….4 cups! This means that they are not exactly cheap to make but it’s worth it. I haven’t actually tried a cupcake (they are for a church function at my sister’s church) but the frosting is AMAZING! Only 3 ingredients: 6 egg yolks, a pound of butter and 2 cups of maple syrup….oh man…that stuff is soooo good. I just kept eating it last night….and I had to hide the extra in the garage fridge so I wouldn’t eat more. It was creamy, smooth, and not too sweet at all. There is no sugar in the cupcakes or frosting, just the syrup. I am posting the recipe below so you can give them a try. To make the decoration, I just melted a bit of chocolate and mixed it with a bit of frosting, put it in a small ziploc bag, drizzled it over the tops, and ran through it 3 times with the tip of a knife…one of my favourite easy tricks to make cakes/cupcakes look fancy!
I hope you give these a try sometime…and have a great weekend!
Maple Cupcakes with Maple Buttercream
from: Martha Stewart’s Cupcakes
2 ¼ cups all purpose flour
1 tbsp baking powder
1 tsp salt
½ cup butter, room temperature
2 cups pure maple syrup (darker/grade B is best if you can get it)
1 cup milk
1 tsp pure vanilla extract
Preheat oven to 350 ̊ F. Line 2 muffin tins with paper liners. Mix together flour, baking powder and salt.
With an electric mixer on medium-high speed, cream butter until smooth. Add the maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture, and beat well to combine. Beat in milk and vanilla until combined.
Divide batter evenly among lined cups, filling each three quarters full. Bake until golden and a cake tester inserted in centre comes out clean, about 20 minutes (10 to13 if making mini cupcakes). Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, spread cooled cupcakes with maple buttercream frosting.
6 egg yolks
2 cups pure maple syrup (see note above)
1 pound unsalted butter, chilled and cut into tablespoons
In the bowl of a standing electric mixer fitted with the whisk attachment, mix egg yolks on high speed until pale and thick, about 5 minutes.
Meanwhile, bring maple syrup to a boil in a saucepan over medium heat, clip a candy thermometer to side of pan. Cook until syrup registers 240 ̊ F, about 15 minutes, remove from heat.
With mixer on medium speed, carefully pour the syrup in a slow, steady stream down the side of the bowl until it is completely combined, about 1 ½ minutes. Continue mixing until the bottom of the bowl is only slightly warm to the touch, 5 to 6 minutes.
Add the butter, a few tablespoons at a time, mixing until completely incorporated after each addition. Once all butter has been added, scrape down sides of bowl with a flexible spatula, and continue beating until buttercream is fluffy, about 4 minutes more. Keep buttercream at room temperature if using same day, or transfer to an airtight container and refrigerated up to 3 days or freeze up to 1 month. Before using, bring to room temperature and whish on low speed until fluffy again, about 5 minutes.