Tuesday, March 15, 2011

Maple Syrup and Cinnamon Cupcakes

Last weekend my sister celebrated her birthday. She organized a dinner at home for her closest friend in which I was the cook.

The menu was fun and easy! When my sis and I spoke about the birthday cake, we came to the conclusion that cupcakes were better alternative. Personally I though that if they were cupcakes left I could give them away to the guest.

Don´t get me wrong! Not that I don´t like my cupcakes. The issue is that I love what I bake and if I have it home I eat it! All!! Baking every week … imagine if I don´t control myself.

The B-cupcakes were cinnamon (from Martha S.) and the frosting (my own recipe) is a maple syrup buttercream. The cake is moist and soft and the buttercream delicious! They worked perfectly!!

I hope you like it!!

Makes 2 dozen cupcakes

Ingredients

2 3/4 cups all-purpose flour, sifted

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted butter, room temperature

1 1/2 cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup milk

Directions

Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.

Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the cupcakes to a wire rack to cool.

Maple Buttercream

Serves 2 dozen cupcakes

Ingredients

2cup butter, room temperature.

1 cup confectioners sugar

2/3 cup

Directions

Beat the butter until fluffy. Ad sugar and Maple Syrup and continue beating.

Frost cupcake tops.




8 comments:

Stefania said...

Sono deliziosi :) felice giorno ciao

Amparo said...

Mariola, ¡que buenos! preparas unas cosas estupendas.
Un abrazo.

Ingrid said...

Me encantan Mariola!!! te han quedado de lujo!!! deliciosas!
Muchos Besoss guapa!

Mariola said...

Hola Chicas!!

Lory thanks for stopping by!!! Ciao

Amparo, Muchas Muchas Gracias!! Y mas viniendo de ti!! bsss

Hola Ingrid! me alegro que te guste el post! creo que las musas andan por casa de vuelta ..... bsss

Lory B. said...

Incantevoli.....deliziosi!!!!!!!
Un bacio!!!!!!

koiki_ce said...

Cómo estaban de ricos, aunque con el frosting de otro color, cómo decía Clara, "los secretos morados", como decía Clara, que aunque no eran "gosas" estaban riquísimos.
Gracias, Mariola.

Ague Pons said...

Mariola te perdono a cambio de una delicia de estas,madre mia¡¡¡¡ejejejejjeejjej
estamos igual cielo,yo hace otro montón que no te visitaba y es que el tiempo no nos alcanza pero como tu ya sabes no tienes que pedirme perdón cielo,lo importante es que estamos aquí las dos en las cocinas y te mando un beso enorme y decirte que te han quedado estas magdalenas impresionantes y deben saber a gloria.
Mil besitos princesa.

Juana said...

Mariola!!!, no me digas que tienes un libro de cocina Amish porqe me muero de la envidia!!!!!, es verdad que estamos un poco conectadas amiga!!!!, a mi ultimamente me a dado por investigar en esa cocina y creo que buscaré tu libro como sea, aunque sea en ingles!!
Tus cupkakes son preciosos!, vaya regalo para tu hermanita..es afortunada de tener una Mariola en su vida!...el frostin de jarabe de arce me parece estupendo. Eres una gran repostera!
Veo que te volvio la inspiracion amiga!
Besitos y no tardes en volver..aunque la que está un poco falta de inspiración soy yo ultimamente!