MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING
Looking for a change-of-pace cupcake? Try these marvelous treats featuring the great flavor of maple!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 38 g, TransFat 0 g
MINI CORNMEAL CUPCAKES WITH MAPLE BUTTER CREAM
These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert. Recipe developed by Chef Billy Parisi.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
- For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
- Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
- Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
- For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 17.1 g, Cholesterol 24.9 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 60 mg, Sugar 11.3 g
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