Cornbread Cupcakes With Maple Butter Topping Recipes

MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
• In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.

CORNBREAD CUPCAKES WITH MAPLE BUTTER TOPPING

Steps:

• Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.
• In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.
• Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.
• Meanwhile, in small bowl, beat softened butter and maple syrup with fork until well blended. Spread topping on each cupcake; sprinkle each with about 1/4 teaspoon salt.

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM

Steps:

• Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
• Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
• In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.

CORNBREAD MUFFINS WITH MAPLE BUTTER

Steps:

• For maple butter:
• Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
• For muffins:
• Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.

MINI CORNMEAL CUPCAKES WITH MAPLE BUTTER CREAM

Steps:

• Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
• For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
• Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
• Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
• For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

BACON CORNBREAD CUPCAKES WITH HONEY BUTTER

Steps:

• Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat.
• Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt.
• In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color.
• Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside.
• Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon.
• Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes.
• Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
• Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
• Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
• Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
• Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

MAPLE-BUTTER GLAZED CORN BREAD

Steps:

• NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
• COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
• WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
• ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
• SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
• BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
• MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
• IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
• COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
• SERVE warm and enjoy.

REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER

Steps:

• Preheat oven to 400°F.
• Mix together all ingredients in the order given.
• Pour into greased 8" or 9" iron skillet.
• Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
• Serve warm with Maple Butter.
• MAPLE BUTTER:.
• Allow butter to soften to room temperature.
• In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
• Slowly drizzle syrup into mixture until well blended.