Saturday, November 16, 2013

Maple-Walnut Cupcakes

Excuse the slightly-lumpy icing--I should have poured
the sugar more carefully.
I'm not much of a cake baker, and most of the cakes I've baked have been from the boxed-mix variety. But these cupcakes are just about as easy to make as opening a box--and way more delicious. Plus there's nothing artificial here.

MAPLE-WALNUT CUPCAKES
Makes 18 cupcakes

2 cups flour
2 tsp baking soda
pinch of salt
3 tbl butter, at room temperature
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 cup milk
1/4 cup maple syrup
3/4 cup chopped walnuts

Combine flour and baking soda. Set aside.
Cream together butter and sugars in mixing bowl. Add eggs, beating in one at a time. 
Measure milk and syrup into a measuring cup.
Alternate adding milk mixture and flour mixture to batter with mixer on low speed. When batter is beaten well, stir in the chopped walnuts.
Pour batter into prepared cupcake pan.
Bake at 350 for 20 minutes or until cupcakes pass the "toothpick test."

MAPLE-BROWN SUGAR ICING
2 tbl butter
¼ cup brown sugar
1 tbl milk
1 TBL maple syrup
½ cup + 1/3 cup powdered sugar


Melt butter in small saucepan.  Add brown sugar and stir until bubbly.  Remove from heat.  Add milk and syrup and stir until smooth.  Add powdered sugar and beat until frosting is ready to spread.  Use IMMEDIATELY.

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