Autumn is my favourite of all seasons, of course I will think that Winter is best when it turns into a wonderland, Spring will be the best when all the trees and flowers spring back into colour and Summer will be best when I get to hang about outside with my favourite people at Super Pop Concerts. But right now, I’m in lust with Autumn and its beautiful colours and fresh, crisp, sunny days.
I wanted to make some Autumnal cupcakes to take to a party and knew that the boys from BAKED would have the goods, I was looking for a recipe containing pumpkin when I stumbled across this Maple Cupcake recipe, sadly this isn’t a cheap recipe, as it uses 500ml of Maple Syrup instead of sugar but they really are worth it for a special occasion. My own personal taste tester gave them a 10 out of 10.
makes 24 cupcakes
330g / 3 cups plain flour (all-purpose)
3 tsp baking powder
1 tsp salt
110g / ½ cup unsalted butter, slightly softened, cut into chunks
2 tbsp of vegetable shortening, at room temperature
(This is sold as Trex, Flora White or Cookeen in the UK)
470ml / 2 cups maple syrup
3 egg yolks
1 large egg
312ml / 1 ¼ cups whole milk
100g / 1 cup walnuts, coarsely chopped
(the recipe said to toast them, but I forgot – no one complained)
Preheat your oven to 170°c / 325°f / Gas Mark 3 and line two 12-cup cupcake pans with cases – I used Dr Oetker Muffin Cases.
In a medium bowl, sift together the flour, baking powder and salt and keep it to one side.
In a separate bowl beat the butter & shortening until ribbon-like. Then on a lower speed, slowly pour in the maple syrup – once all in increase the speed and beat until the mixture is all one colour, about 3-5 minutes.
Add the egg yolks and egg one by one, and beat until just incorporated. Add half of the flour mixture and gentle fold until incorporated, slowly stir in the milk and then the rest of the flour – fold until just combined and then finally fold in the walnuts. These can be left out if serving them to Nut Haters, but left in they are a nice surprise for Nut Lovers.
Fill each case about three-quarters full and bake for about 20-25 minutes – until a cocktail stick comes out clean. Allow them to cool in the pan for about 15 minutes and then turn them out on a wire rack to cool completely.
Maple Cream Cheese Frosting
165g / ¾ cup unsalted butter, softened
350g / 12 oz cream cheese, softened
650g / 5 ¼ cups icing sugar (confectioners)
2 tbsp (30ml) maple syrup
Beat the butter until smooth, add the cream cheese and beat until combined. Add the sugar and maple syrup and beat until smooth. Be careful to not overbeat the frosting or it will lose its structure and become runny.
Assemble your cakes however you fancy, I used a piping bag with a large nozzle and piped from the outside edge to the centre in a spiral.