Maple Walnut Cupcakes with Maple Cream Cheese Frosting

For the past few years for Mothers Day, my sisters and I have put together an afternoon tea for our Mum. We each bring a plate of either sweet or savoury treats (we decide beforehand who will bring sweet or savoury) and spend the afternoon devouring them! This year I was asked to make something sweet so I decided to make a recipe from my Baked Explorations cookbook. I chose this recipe for Maple Cupcakes with maple cream cheese frosting that just looked too good to pass up. And they turned out beautifully too. Not only did they look gorgeous, but they tasted just as good. There was a lovely sweetness from the maple syrup and a nice crunch from the walnuts which I really loved. These are cupcakes I would definitely make again.

Ingredients:
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

3 egg yolks

1 egg

1 1/2 cups milk

1 cup walnuts, toasted and coarsely chopped

For the Cream Cheese Maple Frosting
200g unsalted butter, softened
340g cream cheese, softened
4 cups icing sugar, sifted
2 tbsp maple syrup

Instructions:
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.

4. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk.

5. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl.

6. Fold in the walnuts.

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.

Recipe Source:
Maple Walnut Cupcakes with Maple Cream Cheese Frosting from
Baked Explorations Cookbook: Classic American Desserts Reinvented