PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cupcakes
Number Of Ingredients 19
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 ICING
A delicious, easy-to-make maple frosting, great on white cakes.
Provided by Rachael
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 5
Steps:
- Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.4 g, Cholesterol 30.7 mg, Fat 10.4 g, Protein 1.4 g, SaturatedFat 6.5 g, Sodium 82.9 mg, Sugar 39.3 g
FLUFFY MAPLE FROSTING
This frosting is a great accent for the Welch's Easy Anniversary Spice Cake (Welch's recommendation).
Provided by Myrna B.
Categories Dessert
Time 10m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Choose a large stainless steel or heatproof glass bowl that will fit over, not in, a medium-size saucepan. Fill the pan with about one-inch water and bring to a simmer.
- In the bowl, off the heat, combine the maple syrup, sugar, egg whites, and salt. Place over the simmering water and beat with a handheld electric mixer until the frosting is fluffy and stands in stiff peaks, about 6 minutes.
- Remove the bowl from the water and beat for about one minute longer. Beat in the vanilla. Use immediately to frost cooled cake layers.
Nutrition Facts : Calories 192.4, Fat 0.1, Sodium 156.9, Carbohydrate 46.6, Sugar 43.8, Protein 1.6
CREAMY MAPLE FROSTING
This is an old recipe that I found while cleaning out my recipe box. Not sure where I got it from, but it's really good on spice cake. Makes enough to frost a 9 x 13 cake.
Provided by LARavenscroft
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
- Add milk and remaining sugar, alternately.
- Mix until smooth & creamy.
Nutrition Facts : Calories 1061.9, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.1, Sodium 801.7, Carbohydrate 216, Sugar 208.3, Protein 0.8
MAPLE FROSTING
Make and share this Maple Frosting recipe from Food.com.
Provided by Donna Corbin
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter in a small mixing bowl for 30 seconds.
- Gradually add 1 1/2 cups sifted powdered sugar, beating well.
- Beat in milk and maple flavoring.
- Gradually beat in an additional 1 1/2 to 1 3/4 cups sifted powdered sugar to make a spreadable frosting.
Nutrition Facts : Calories 1846.5, Fat 48.1, SaturatedFat 30.3, Cholesterol 128.4, Sodium 353.1, Carbohydrate 360.8, Sugar 352.5, Protein 2
MAPLE FROSTING
This butter cream frosting has a light maple flavor. It goes perfectly on spice cake which is how I've eaten it since being a kid.
Provided by momaphet
Categories Dessert
Time 7m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix together sugar and salt.
- Beat in butter, add syrup and vanilla.
- Gradually add in the milk a tablespoon at a time, beat until creamy, YOU MAY NOT NEED ALL THE MILK, or you may need to add extra, adjust until it is of spreadable consistancy.
- Makes enough to frost a 2 layer cake or a 9"x 13" cake.
Nutrition Facts : Calories 2285.5, Fat 64.1, SaturatedFat 40.3, Cholesterol 171.1, Sodium 1642, Carbohydrate 434.4, Sugar 417.4, Protein 2.6
MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING
Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!
Provided by Food Network
Categories dessert
Yield 1 two-layer 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
- To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
- In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.
WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING
Categories Cake Coffee Cheese Dairy Egg Nut Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 torte
Number Of Ingredients 16
Steps:
- Make cake layers:
- Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
- On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
- Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
- Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
- In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
- Assemble torte:
- Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
- Make frosting:
- Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
- While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
- Preheat broiler.
- Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.
MAPLE BUTTER FROSTING
This frosting is meant to go with the Maple Nut Cake, but I think it's a great frosting in and of itself.
Provided by Dooners
Categories Dessert
Time 10m
Yield 1 1/3 cup frosting, 12 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter, sugar, milk, and maple flavoring in a bowl until smooth.
- If needed, add more milk or confectioner's sugar to make it thick and smooth.
- Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.
Nutrition Facts : Calories 114.6, Fat 4, SaturatedFat 2.5, Cholesterol 10.7, Sodium 36, Carbohydrate 20.2, Sugar 19.7, Protein 0.2
CREAMY MAPLE FUDGE FROSTING / ICING FOR CUPCAKES
The flavor reminds me of the Seaside fudge from my childhood! A nice creamy frosting that's great for cakes and cupcakes, but also would do nice for soft cookies.
Provided by the80srule
Categories Dessert
Time 15m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream the cream cheese, maple syrup, vanilla, and milk together first with an electric mixer.
- Gradually beat in the confectioners sugar until thick and spreadable, approx 3-4 cups. You might have to whisk by hand really hard at the end to beat out any lumps.
- If the frosting is too thick to be spreadable, thin it out with some milk.
- Makes enough to ice about 12-15 cupcakes.
Nutrition Facts : Calories 242.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 21, Sodium 59.2, Carbohydrate 45.1, Sugar 43.5, Protein 1.6
MAPLE ICING
Make and share this Maple Icing recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Blend ingredients in a blender until smooth.
- Pour into a saucepan and cook on low heat, stirring constantly.
- Bring to a boil and cook until thickened, about 7 minutes, stirring constantly.
- Cool and refrigerate at least 15 minutes, then put onto cake.
Nutrition Facts : Calories 830.2, Fat 27.4, SaturatedFat 17.1, Cholesterol 85.1, Sodium 248.2, Carbohydrate 146.1, Sugar 127.9, Protein 5.8
BROWN SUGAR-MAPLE FROSTING
This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.
Provided by VasaMN
Categories Desserts Frostings and Icings
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
- Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 3.9 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 32 mg, Sugar 27.4 g
MAPLE CUPCAKES WITH MAPLE FROSTING
Make and share this Maple Cupcakes With Maple Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
- Add eggs, one at a time, blend well after each addition.set aside.
- Sift flour, baking powder, salt in mixing bowl.set aside.
- Combine milk and syrup together.
- In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
- Spoon batter into 12 muffin cups lined with paper liners.
- Bake at 350* for 20 minutes or done.
- Cool in pan for 10 minutes.
- Remove to rack.
- to prepare FROSTING:.
- blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
- on medium speed for 1 minute.
- gradually blend in powdered sugar till smooth and creamy.
- Yield 12 cupcakes.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 18, Cholesterol 109.5, Sodium 409.7, Carbohydrate 109.3, Fiber 1.1, Sugar 83.3, Protein 5.6
MAPLE-FROSTED BROWNIES
Make and share this Maple-Frosted Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h29m
Yield 9 large brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; place oven rack in the lower third of the oven.
- Spray the bottom only of an 8-inch square baking pan with cooking spray.
- In a bowl, combine the brownie mix, oil, water, eggs, and maple extract with a wooden spoon until just blended and all dry ingredients are moistened.
- Stir in the chopped walnuts.
- Spread batter into prepared pan.
- Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake).
- Transfer to a wire rack and cool completely.
- Frosting: in a bowl, beat powdered sugar, cream cheese, butter, and maple flavoring until smooth.
- Spread frosting over cooled brownies; cut into square; store in refrigerator.
Nutrition Facts : Calories 617.8, Fat 36, SaturatedFat 7.2, Cholesterol 60.8, Sodium 241.7, Carbohydrate 73.1, Fiber 0.9, Sugar 21.2, Protein 6.7
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