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the girl next door  Beki Just a second year science student exploring food on her own. |
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Maple Brown Sugar Cupcakes
Thursday, October 8, 2009
I wanted to make something special for Thanksgiving to bring home to my family. The only problem is... my brother doesn't like anything. So, after asking myself the question "What is it absolutely illegal to hate?" and countless hours perusing Tastespotting and Foodgawker for the perfect idea if came to me... Everybody, even if they don't like anything, likes maple and brown sugar. These turned out beautifully. The brown sugar cake base is a little hard on the top but the centers are moist and fluffy. While I don't care for the maple buttercream on its own it pairs magically with the cake to form something wonderful. The boyfriend loved both, together and separate... he told me he was too busy eating to talk about them... so I guess he really enjoyed them.
Verdict
Me: B+
Boyfriend: A
Roommates:
Friends:
After piping the icing on, and eating several I boxed them up to be given away to my boyfriend, friends and family in these adorable boxes that I got at Michael's.
Brown Sugar Cupcakes
From justJENN recipes
ingredients:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1-1/8 cups packed light-brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla
*3/8 cups buttermilk (I used plain yogurt instead)
Preheat oven to 325 degrees.
Sift flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and brown sugar.
Slowly add the eggs, then the vanilla.
Alternate the flour mixture and the buttermilk.
Fill each prepped cupcake cup 3/4 full, and bake for 18-20 minutes (I rotate them halfway through). Cool on a wire rack.
Maple Buttercream
From Souvlaki for the Soul
125 grams of softened, unsalted butter
1 cup of pure icing sugar, sifted
4-5 tablespoons of pure maple syrup
1-2 tablespoons of milk
In a large bowl, mix the ingredients form part one of the recipe quite thoroughly.
Add the wet ingredients from part two and mix until just combined.
Spoon the cake mixture into a pre greased muffin pan and bake in a 170 deg C oven for about 20 mins or until a skewer inserted through them comes out clean.
Once cooked invert them onto a cake cooling rack and allow them to cool completely.
For the maple buttercream frosting-using a mixer, cream the butter until it becomes completely soft and gradually add your icing sugar and maple syrup until well combined. Add your milk and allow the mixture to become soft and creamy. This can take anywhere up to 10 mins depending on the amount of butter used.
Spread the buttercream onto the cooled cakes and serve. *I piped this using my brand new Wilton cupcake decorating kit - the 1M tip.
Labels: Cupcakes