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Maple Walnut Cupcakes with Fluffy Maple Frosting

September 7, 2011

Maple Walnut Cupcakes with Fluffy Maple Frosting

Maple Walnut Cupcakes with Fluffy Maple Frosting

When I was growing up, one of my favorite events was our weekend breakfasts.  My mom would make these large stacks of pancakes with either bacon or sausages and we would just drown everything in maple syrup from my Great Grandfathers farm.  It was something I looked forward to all week.  I would get up early Saturday morning and watch The Bugs Bunny and Tweety Show, after the cartoons were done breakfast was ready, we would stuff our faces with the best pancakes and wash it down with a tall glass of milk and then we were out the door.

These maple walnut cupcakes remind me of Saturday mornings when I was a kid.  The quality of your maple syrup will play a major role in the taste of your cupcakes and the frosting.  I would recommend spending a little extra time and money to find a maple that will suit your tastes and needs.  In Canada there are three different grades of maple syrup.  Each grade has several color classes.  These range from Canada #1, including Extra Light (sometimes known as AA), Light (A), and medium (B); #2 Amber (C); and finally #3 Dark (D).  The US uses a different grading system which is divided into two major grades:  Grade A and B.  So, you see, there is a lot to know about maple syrup and once you find a syrup you enjoy you’ll be glad you did your research.  One of my personal favorite maple syrups is from Sugar Moon Farm, they are 100% pure and natural.

Maple Walnut Cupcakes with Fluffy Maple Frosting

Ingredients

Cupcakes

2 cups all-purpose flour

1 tablespoon baking powder

1/2 cup chopped walnuts

1/4 teaspoon ginger

1/4 cup plus 2 tablespoons butter, softened

1/4 cup sugar

2 large eggs, room temperature

3/4 cup pure maple syrup

1/4 cup plus 2 tablespoons hot water

Frosting

1 egg white

1/4 cup pure maple syrup

1/4 cup plus 2 tablespoons sugar

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/8 teaspoon maple extract

Garnish

1/2 cup chopped walnuts or candy sprinkles

To Prepare the cupcakes

Preheat oven to 350 F.

Line two muffin tins with cupcake liners and set aside.

In a large bowl, sift together the flour, baking powder, walnuts, and the ginger and set aside.

In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.  Add the eggs one at a time, beating until well combined.  Beat in the maple syrup gradually.  Add the flour mixture in thirds, alternating with the hot water, beating after each addition until smooth.  Divide the batter between the cupcake liners filling them about two thirds full.  Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes.  Remove from the pans and cool completely on a wire rack.

To Prepare the Frosting

In the top of a double boiler, combine the first five ingredients.  Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until the mixture stands in  peaks (about 5-7 minutes).  Remove the pot from the heat.  Add the vanilla and the maple extracts and continue beating for 1 minute more until thick enough to spread.

When the cupcakes have cooled, ice according to your desire, I like to use a Wilton 1 M tip.  Sprinkle with chopped walnuts or candy sprinkles over the frosting.

Makes 12 regular cupcakes or 24 mini cupcakes

Adapted from The Complete Magnolia Bakery Cookbook

Maple Walnut Cupcakes with Fluffy Maple Frosting

Maple Walnut Cupcakes with Fluffy Maple Frosting

These little cupcakes also make for a wonderful layer cake.  If you would prefer to make the cake version be sure to double the quantities which will give you a 9-inch two layer cake.

From our kitchen to yours,
Sydney Jones

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