My friend Meaghan, who I made the Oreo Macarons with, wanted to make something festive for this Canada Day. We hemmed and hawed, and came up with maple cupcakes! What a perfect Canadian flavour to celebrate Canada Day!
Unfortunately for Meaghan, she became ill on our baking day. I decided that the show must go on! and that Meaghan would probably want one or two or three in a few days when she is feeling cheery again.
This recipe calls for both maple extract and real maple syrup! I have a craving for pancakes now…
The recipe called for ground ginger. I normally don’t keep dry ginger in the house but always have a bulb in the freezer to be grated. Either or works. I prefer to use fresh ingredients when I can. 🙂
For the icing, I used store bought white icing and added cinnamon, maple syrup and maple extract to change the flavour and balance the maple in the cupcake. It came out light brown which is a nice contrast to the big white iced O Canada cupcakes (at the bottom).
Prep time: 10 minutes Cook time: 15-25 minutes Cool time: 10-20 minutes
1 cup softened butter
1 cup sugar
2 tsp maple extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp grated frozen ginger
1/4 tsp salt
3/4 cup buttermilk
3/4 cup maple syrup
Preheat oven to 350 degrees F. Line your cupcake tins.
In a stand mixer, cream together butter and sugar until light.
Add eggs, one at a time until incorporated.
In another medium bowl sift or whisk together flour, baking powder, baking soda, ginger and salt.
Alternating, add dry mixture, buttermilk and maple syrup until the batter if unified.
Fill your cupcake liners about 3/4 full. The mini cupcakes are a perfect height when filled with just over a tablespoons worth.
The regular cupcakes should bake between 25-30 minutes, and the minis will bake between 9-15.
Once baked, let cool in the cupcake pan for 10 minutes. Then take out and let cool completely before icing.
Ice as desired. (Ideas for icing – Cinnamon, Walnut, More maple)