Maple Cupcakes With Maple Frosting Food

MAPLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
• Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
• Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
• Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
• Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
• Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
• Frost your cooled cupcakes as desired and serve.
• Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they're best the day they're made). You can also store them in the freezer, tightly wrapped, for up to 3 months.

MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED

Steps:

• Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
• In a medium bowl, sift together the flour, baking powder, and salt.
• In the bowl of a standing mixer fitted with the paddle attachment, 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 color, about 3 minutes.
• Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. 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 and fold in the walnuts.
• Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
• Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
• Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, 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. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
• Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
• Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

MAPLE CUPCAKES WITH CHERRY COMPOTE AND GOAT CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
• In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.
• In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined.
• Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.
• To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.
• In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool.
• In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip.

CHOCOLATE-STOUT CUPCAKES WITH MAPLE-BACON FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth.
• Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined.
• Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth.
• Divide batter between the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides.
• Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn.
• Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces.
• Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.

BACON SURPRISE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a large bowl blend ketchup, applesauce, cocoa powder, oil or bacon drippings and eggs mixing well.
• Add cake mix and bacon crumbles whisk for 2 minutes.
• Place into foil lined cup cake pan.
• Bake for 18-20 minutes.
• Remove from oven and cool.
• Meanwhile beat syrup and butter together 1 minutes till light and fluffy. Add vanilla, salt and sugar and beat an other 2 minutes.
• Pipe or spread frosting on the cupcakes.
• Now watch everyone enjoy while they figure the ingredients.
• If you want to give a hint garnish with some extra bacon pieces.

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
• Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
• Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
• In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING

Steps:

• CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
• Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
• Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
• Pour batter into muffin cups, filling them about 3/4 full.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
• FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
• Add the maple syrup and cinnamon. Mix until well combined.
• Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
• Spread frosting evenly over cupcakes and Enjoy!