PEANUT BUTTER CAKE WITH MAPLE FROSTING (OR CUPCAKES)
In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting.
Provided by swissms
Categories Dessert
Time 20m
Yield 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
- In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
- In separate bowl, whisk together dry ingredients.
- Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
- Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
- Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Frosting:.
- In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.
Nutrition Facts : Calories 498.8, Fat 26.8, SaturatedFat 13.5, Cholesterol 83.4, Sodium 261.7, Carbohydrate 60.1, Fiber 1.3, Sugar 43.1, Protein 7.5
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
CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
MAPLE CUPCAKES
I came up with this maple cupcake recipe a couple of years ago. They taste great and are not too sweet!
Provided by Adorian Yvonne
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
- Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 97 calories, Carbohydrate 17 g, Cholesterol 8.2 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 126.5 mg, Sugar 8.1 g
MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING
Looking for a change-of-pace cupcake? Try these marvelous treats featuring the great flavor of maple!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 38 g, TransFat 0 g
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