Maple Cupcakes With Peanut Butter Frosting Recipes

MAPLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
• Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
• Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
• Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
• Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
• Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
• Frost your cooled cupcakes as desired and serve.
• Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they're best the day they're made). You can also store them in the freezer, tightly wrapped, for up to 3 months.

MAPLE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat your oven to 180C / 350F / Gas mark 4 and line a large muffin pan with liners or lightly grease it if you are not using liners.
• In a bowl using a stand mixer or an electric hand mixer cream the butter and sugar together until light and fluffy.
• Add in the eggs one at a time beating between each addition.
• Pour in the maple syrup, vanilla extract and apple sauce and mix. The batter will split but the flour will bring it all back together so don't worry if your batter looks like a curdled mess.
• Pour in the flour, baking powder and salt and gently fold or mix it into the batter.
• Equally divide the batter into your muffin cups, filling each one no more than 2/3rd full.
• Pop them in the centre of your hot oven.
• Check them after 20 minutes by inserting a pick into them if it comes out clean they are done, if not give them a few minutes more. I have a slow oven so they took 25 minutes for mine to be fully baked.
• Take them out of the oven and after a couple of minutes of siting in their pan remove them to a wire rack.
• While the cupcakes are still very warm take the 5 tablespoons of maple syrup and using a pastry brush carefully brush the tops with maple syrup. This must be done while the cupcakes are still very warm.
• Then leave the cupcakes to fully cool down before frosting them.
• Beat the butter with an electric hand whisk or stand mixer until it is pale and fluffy, about 5 minutes will give you the desired feel and colour.
• Add in the peanut butter and mix it into the butter.
• Add in the icing sugar and salt. The buttercream will look very dry but that is fine.
• Pour in the cream or milk and beat for another few minutes until you have a pale smooth fluffy buttercream.
• Pipe, spoon or dollop the buttercream onto of your cupcakes and decorate with a mini peanut butter cup if using.
• Because this buttercream has cream or milk in it the cupcakes must be kept in the fridge, they are best when taken out of the fridge at least 15 minutes before eating.
• These cupcakes kept in an airtight container in the fridge will last at least 4 days.
• They can be frozen before they are frosted, consume within 2 months.

PEANUT BUTTER CAKE WITH MAPLE FROSTING (OR CUPCAKES)

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
• Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Frosting:.
• In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.

BUTTER PECAN CUPCAKE WITH REAL MAPLE FROSTING

Steps:

• FOR FROSTING, Add all of your ingrediences together and beat until creamy. Pipe into a piping bag, or just frost your cupcakes. Top off with crumbled bacon, or candied pecans, or drizzle with Maple syrup...Oh so good!
• In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside and let them cool
• In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Fill your prepared muffing/cupcake lined pans about 3?4 the way to the top. Put into 350 degree oven for 20 - 25 minutes. Let cool and frost with the Maple frosting. ENJOY!

MAPLE CUPCAKES WITH MAPLE FROSTING

Steps:

• blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
• Add eggs, one at a time, blend well after each addition.set aside.
• Sift flour, baking powder, salt in mixing bowl.set aside.
• Combine milk and syrup together.
• In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
• Spoon batter into 12 muffin cups lined with paper liners.
• Bake at 350* for 20 minutes or done.
• Cool in pan for 10 minutes.
• Remove to rack.
• to prepare FROSTING:.
• blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
• on medium speed for 1 minute.
• gradually blend in powdered sugar till smooth and creamy.
• Yield 12 cupcakes.