Maple Cupcake With Maple Buttercream

These turned out amazingly well. When I asked BG where it ranked in comparison to the other two that everyone loves, she said it tied with the others. This is very high praise, since she compares almost every cake I make to either the pumpkin or the chocolate cream cheese.

Maple Cupcake Ingredients
Maple Cupcake Ingredients

The recipe calls for pure maple syrup in both the icing and the cupcake. Preferably grade B. And a lot of it on top of that. When I saw the jug of the grade A at Costco, I decided to just go with it. I don’t know enough about grades and maple syrup to tell you how that impacted the final product. I just know that we all really liked it. It is a subtle but noticeable flavor in both the cupcake and the icing. Sort of like a normal vanilla cupcake with a little hint of interesting.

Maple Cupcakes

2 3/4 C  All-Purpose Flour
1 T  Baking Powder
1 tsp.  Salt
1/2 C  Unsalted Butter
2 C  Pure Maple Syrup (pref. Grade B)
3  Eggs, Room Temperature
1 C  Milk
1 tsp.  Vanilla

Preheat oven to 350°F. Line muffin tins with paper liners. Sift together flower, baking powder, and salt. In separate bowl, cream butter until smooth. Add maple syrup and beat until combined. Add eggs, one at a time, beating until each is incorporated. Add flour mix and beat until combined. Add milk and vanilla and mix until combined. Fill baking cups 3/4 full. Bake 20 minutes for regular size, 10 to 13 for mini.

Makes 24 regular cupcakes or 66 mini

*source – Martha Stewart’s Cupcakes cook book

Maple Cupcake - Making
Maple Cupcake – Making

It is kind of rare that I pull a recipe wholesale from anything. I almost always make some modifications to it along the way to make it mine. Since this was the first time making these and there wasn’t anything obvious that I wanted or needed to chance, I’m giving credit where it is due. I did not use the icing recipe for this that is noted in this cookbook because I love my buttercream recipe and already know what to do to modify it for different flavors so that is what I used.

I took about a cup and a half of the maple syrup, cooked it for a few minutes to thicken it up to a heavier consistency (similar to a thick caramel syrup) and allowed that to cool. I mixed up a standard batch of my Marshmallow Buttercream and once the syrup was cooled, I mixed that in. If this makes the icing too thin, add another cup or two of powdered sugar.

I have a feeling these cupcakes are going to get added to my stable of cakes I bake. We’ll see how well they do at the bake sale.

 

Pineapple Orange Jello Cake

I knew I wasn’t going to have time before my birthday to do the big cool ballet cake I want to do so I just didn’t think about doing anything this year. I kind of decided last minute that I wanted something and dug around in my cabinets to see what I could come up with, which wasn’t much as I really needed to get to the store. I saw my box of orange Jello and decided that was perfect, but I didn’t have a cake mix. I had pretty much everything else, but not that. The recipe I was modifying used a box mix and I wasn’t sure what would happen if I tried to do the whole thing from scratch, so I begged Hubby to make a quick run to get my mix.

Continue reading “Pineapple Orange Jello Cake”

Banana Cake With Cream Cheese Icing

I had planned on doing my usual with this and taking pictures along the way, but… me being a crazy, stressed out, busy me over the last several days managed to forget that was the plan until the cake was baked, iced and served out onto plates.

I’ve only done this one a few times, but we all really love it. It is very similar to banana bread, but just a little lighter in texture and just a touch sweeter, because… cake.

Continue reading “Banana Cake With Cream Cheese Icing”

Pumpkin Cupcakes

This is probably my second most requested cupcake. Years ago, my SIL brought some pumpkin cupcakes to Thanksgiving and I fell in love. It surprised me since I am NOT a pumpkin fan. I spent some time after that trying to figure out what I thought went in them and then digging around for recipes that sounded close. When I finally found one and tried it, it was just a bit too much. Too much pumpkin, too many spices. One of the things I loved about the ones my SIL brought were the fact that all of the flavors were on the lighter side and subtle, balancing each other out rather than competing against each other. Continue reading “Pumpkin Cupcakes”

Chocolate Cream Cheese Cupcakes

This is a repost from a while ago, but since this is what I’m working on today, I thought I would share it again. Thanks to a bet Hubby made (and lost) with a co-worker, I’m in kitchen mode. Not that I’m complaining. I get to eat the goodies as well.

Continue reading “Chocolate Cream Cheese Cupcakes”

Strawberry Limeade Cake

Since I posted the ordeal of making this whole project in the last post, I won’t go into those details here.  Suffice it to say, this didn’t turn out pretty because of those problems and because of that, I don’t have a great finished product image, but I will share what I have. Continue reading “Strawberry Limeade Cake”