Mini Cornmeal Cupcakes With Maple Butter Cream Recipes

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.

MAPLE BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
• With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

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.