Friday, July 1, 2011

Canada Day Maple Cupcakes

Maple Cupcakes with Maple Frosting
1/4 cup butter, softened
1/4 cup canola oil
1 cup sugar
2 large eggs
2 tsp. maple extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup buttermilk or plain yogurt, thinned with milk
3/4 cup maple syrup
Preheat oven to 375F. In a large bowl, beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each addition; beat in the maple extract.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. In another, stir together the buttermilk and maple syrup. Add the flour in three additions, alternating with the buttermilk in two, beating on low speed just until blended after each addition.
Divide the batter among about 24 paper-lined muffin tins and bake for 20 minutes, until springy to the touch.
Maple Frosting
I tried this ratio and it worked, but you could cut the butter by half if you’re trying to reduce your fat intake. You may need to add a little extra maple syrup or even a couple teaspoons of vanilla. Essentially you adjust the proportions of each ingredient until you have a soft, spreadable frosting.
1/2 cup butter, softened
2 cups icing sugar
1/4 cup maple syrup
In a medium bowl, beat the butter with half the icing sugar until creamy. Add the remaining icing sugar and maple syrup and beat until well blended and smooth, adding a little extra sugar or syrup as needed to achieve a spreadable consistency. Makes enough for 2 dozen cupcakes.

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