For the Maple Cupcakes
3 cups plain flour
3 tsp baking powder
1 tsp salt
125g butter, slightly softened, cut into chunks
2 tbsp vegetable shortening, at room temperature (I used copha)
2 cups pure maple syrup
For the Cream Cheese Maple Frosting
200g unsalted butter, softened
340g cream cheese, softened
4 cups icing sugar, sifted
2 tbsp maple syrup
1. Preheat the oven to 163 degrees C. Line cupcake pans with paper liners. In a bowl, sift together the flour, baking powder, and salt.
2. In the bowl of a standing mixer, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in colour, about 3 minutes.
3. Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl.
7. Fill the prepared cupcake pan about 3/4 full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a skewer or toothpick inserted in the centre of a cupcake comes out clean. (Note: these cupcakes take longer to bake than traditional cupcakes due to the maple syrup)
8. Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
To make the Cream Cheese Maple Frosting:
In the bowl of a standing mixer, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined. Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure.
Decorate the cupcakes using a piping bag.
Maple Walnut Cupcakes with Maple Cream Cheese Frosting from
Baked Explorations Cookbook: Classic American Desserts Reinvented