salted maple cupcakes.

09 November 2012
I love maple syrup. A drizzle of the golden liquid over a medium cooked egg still remains my favorite combination. However, salted maple cupcakes are coming in a very close second.

Salted Maple Cupcakes
Cream 1 stick of unsalted butter with 1 cup of brown sugar until light colored and well whipped. Add 1/2 cup of cocoa powder and a sprinkle of salt. Add 1/4 cup of cooled coffee and 3 eggs. Beat well. Stir in 2 cups of flour and 1/2 teaspoon baking powder. Scoop into lined cupcake pans and bake in an oven preheated to 375 degrees Fahrenheit. Bake until the tops bounce back and a cake tester comes out clean-- about 10 minutes. Remove from the oven and cool completely on wire racks.

In a saucepan, mix 2 tablespoons of flour with 1/2 cup of milk and 1 tablespoon of vanilla extract. Whisking constantly over low heat, cook until the mixture thickens. Set aside and allow to cook completely. In a mixing bowl, cream 1 stick of softened butter with 2 cups of sugar. Working in batches, add a tablespoon of the milk mixture to the butter mixture at a time. Beat well between each add. The frosting will get lighter in color and texture as you continue to beat (beating time will be approximately 15 minutes in all).

Frost the cupcakes tall. Just prior to serving, drizzle with maple syrup and sprinkle with a coarse grey sea salt.

1 comment:

Joy said...

I love salted caramel desserts! This sounds like a delicious idea!

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