double maple cupcakes

Saturday, May 7, 2011

I took a four day trip out of Canada, and it was too much for me. I came back, ran to my fridge, grabbed the nearest jug of pure Canadian maple syrup, and fell to the floor in a heap of unbridled patriotism. I'll never leave you again, Canada. *weep*

Maple cake
1/2 cup granulated sugar
5 tbsp unsalted butter, room temperature
2 eggs
1 tsp pure vanilla extract
1/2 tsp maple extract
1 1/4 cup unbleached all purpose flour
1 1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup milk
1/4 cup pure maple syrup

1. Beat sugar and butter together completely. Add eggs in one at a time and beat until fluffy. Add both extracts, and beat until completely combined. That's a lot of beating, I know.

2.Sift in flour, baking powder, and sea salt and mix on low until roughly incorporated. Add milk and syrup and mix for approximately 2 minutes until batter is light and fluffy. Kind of like a bowl of clouds.

3. Preheat oven to 350 degrees. Fill 12 cupcake liners 2/3 of the way.

4. Bake for 20-25 minutes.

5. Let cool completely before icing!

SUPER SIMPLE Maple frosting
4 tbsp pure maple syrup, loving
2 tbsp unsalted butter, room temperature
1/2 tsp pure vanilla extract
1/2 tsp maple extract
tiny pinch of sea salt
1 3/4 powdered sugar

1. Combine all ingredients (except powdered sugar) in a glass bowl, and let them melt together over a pot of bowling water (like this). That's called using indirect heat, bro. Check yo'self. Whisk gently until completely combined.

2. Beat in powdered sugar 1/2 cup at a time. Feel free to add more maple syrup. AND THAT'S IT! I know, right?

You can also drizzle the iced cupcakes with a little extra maple syrup. Seriously, there's no such thing as too much maple syrup.


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