Ingredients: |
Ingredients:
Cupcakes:
2 cups all purpose flour, about 9 o
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp white sugar
1 cup buttermilk (if you do not have buttermilk, I use our regular milk and add a dash of vinegar and let sit for approx. 5 minutes)
2 large eggs
4 tbsp melted butter
1/4 tsp maple extract
1/2 tsp vanilla extract
MAPLE FROSTING
1/2 cup butter, room temp.
3 to 3 1/2 cups icing sugar
5 tbsp dark maple syrup
2 tbsp heavy whipping cream (you figure out your sub but for me I used whipped topping but keep cupcakes in fridge)
1/4 tsp maple extract, optional
1/2 tsp vanilla extract
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Directions: |
Directions:CUPCAKES
If using cupcake papers, spray lightly with nonstick cooking spray. Line a 12 cup muffin tin with the prepared cupcake papers. Or grease and flour the cups or spray with baking spray.
Heat oven 375º
In a bowl combine the flour, baking powder, baking soda, salt and sugar.
In a large bowl whisk the buttermilk with the eggs and melt cooled butter until smooth. Whisk in the flavouring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.
Bake for 16 to 18 mins. or until lightly browned. Cool in pan on a rack for 10 mins., then remove the cupcakes to a rack to cool completely.
FROSTING
In a mixing bowl with electric mixer, beat the butter with 1 cup of icing sugar until smooth and light. Add the maple syrup and 2 more cups of icing sugar, along with 2 tbsp of cream, and the maple and vanilla extracts. Beat until light and fluffy adding more icing sugar or cream, as needed.
Pope or spread the frosting onto the cooled cupcakes.
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This recipe for Pancake Cupcakes with Maple Frosting is from