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!!
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
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.
Serves 2 dozen cupcakes
2cup butter, room temperature.
1 cup confectioners sugar
Beat the butter until fluffy. Ad sugar and Maple Syrup and continue beating.
Frost cupcake tops.