Maple Walnut Cupcakes
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
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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.