Maple Walnut Cupcakes
Recipes Cakes Desserts Holidays Kid-friendly Seasonal cooking
Description
These cupcakes are more like a muffin than a cupcake, so you can enjoy them as a dessert or even breakfast! They are an amazing change of pace.
Ingredients
Maple Walnut Cupcakes
2 3/4 c. all-purpose flour, sifted
1 T. baking powder
1/4 t. salt
1 t. ground cinnamon
2 sticks unsalted butter, at room temperature
1 1/2 c. sugar
3 large eggs
1 t. pure vanilla extract
1 c. milk
1 1/2 c. walnuts, chopped medium-fine
Maple Buttercream
candied walnuts
Maple Buttercream:
3 large egg yolks
1 c. best quality pure maple syrup
2 sticks unsalted butter, cold, cut into small pieces
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners.
Into a large bowl, sift together flour, baking powder, salt and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla; beat until combined. With the mixer still on medium speed, add the flour mixture in 2 parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each 3/4 full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 - 20 minutes.
Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
Frost tops with Maple Buttercream; garnish with candied walnuts.
Cupcakes can be refrigerated in an airtight container for up to 3 days.
Maple Buttercream:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside.
In a small saucepan set over medium-high heat, bring the maple syrup to a boil; cook until it registers 240 degrees on a candy thermometer, about 15 minutes; remove from heat.
With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 - 5 minutes. Add butter, 1 piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
Makes 2 dozen.