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SUGAR & STILETTOS RECIPES
Nanci Christopher
October 5, 2010

MAPLE CUPCAKES with Maple Cream Cheese Frosting
From
BAKED EXPLORATIONS

Ingredients:

FOR THE MAPLE CUPCAKES:

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, slightly softened, cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup (Grade B is best for baking but any grade will suffice…just NO imitation maple syrup!)
3 egg yolks
1 large egg
1 ¼ cup whole milk
1 cup walnuts, toasted and coarsely chopped

FOR THE MAPLE CREAM CHEESE FROSTING:

¾ cup (1 ½ sticks) unsalted butter, softened
12 ounces cream cheese softened
4 cups confectioner’s sugar, sifted
2 tablespoons maple syrup
*3-5 drops of maple extract (imitation here is fine) for extra flavor punch - this is my addition and completely optional.

ASSEMBLY:

Whole toasted walnuts for garnishing (optional)

MAKES 24 cupcakes

MAKE THE MAPLE CUPCAKES:

PREHEAT THE OVEN to 325F degrees. Line two 12-cup cupcake pans with paper liners.

IN A MEDIUM BOWL, sift together the flour, baking powder, and salt.

IN THE BOWL OF A STANDING MIXER fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.

ADD the egg yolks and egg, one at a time, and beat until just incorporated. SCRAPE down the sides and the bottom of the bowl. ADD half of the flour mixture and mix on low speed until incorporated. Stream in the milk. STOP the mixer, ADD the rest of the flour, then turn the mixer on until just combined. SCRAPE down the sides and bottom of t he bowl and fold in the walnuts.

FILL THE PREPARED CUPCAKE PAN about three-quarters full. BAKE the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. *Note: These cupcakes takes longer to bake than traditional cupcakes due to the maple syrup.

ALLOW THE CUPCAKES to cool for 15 minutes in the cupcake pan, then turn them onto wire racks to cool completely.

MAKE THE MAPLE CREAM CHEESE FROSTING:

IN THE BOWL OF A STANDING MIXER fitted with the paddle attachment, BEAT the softened butter until it is completely smooth. ADD the cream cheese and BEAT until combined.

ADD the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose its structure. If using, add the maple extract to taste. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.)

ASSEMBLE THE CUPCAKES:

There are many ways to frost a cupcake the boys of BAKED say. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cram scoop with a release mechanism to scoop frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. TOP with whole toasted walnuts.

REFRIGERATE any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

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