{The Girl Kyle Bakes} Vermont Maple Cupcake
I'm going to tell you a love story. A cliff notes version about my very best friend from high school. A girl who makes her own rules in that romantic comedy heroine type way. Not quite Katherine Heigel she's more quirky and fun. Nicolina goes for what she wants and she gets it. A couple years ago she wanted a farmer (or a doctor) and as fate would have it - she now has Farmer Dan. Much to my dismay, she moved to Vermont to be with the handsome farmer and for two sad years I saw my HS|BFF at holidays and sometimes in between. Then luck turned in our favor and they are now back in California in a little love nest in Roseville. During their time away they sent me two jugs of authentic Vermont maple syrup; Grade B, which I'm told is very hard to come by. Only one of the two survived the cross-country journey so I saved that special, delicious syrup for a special occasion. That occasion presented itself this weekend when the lovebirds had Mr. G and I over for dinner!
As you add the syrup, the butter will separate and look gross. Don't worry because it does eventually all come together!
Ingredientsfor the maple cupcakes 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup (1 stick) butter, slightly softened,cut into chunks 2 tablespoons vegetable shortening, at room temperature 2 cups pure maple syrup (I use grade B to bake with but any grade will suffice) 3 egg yolksds 1 large egg 1 1/2 cups whole milk 1 cup walnuts, toasted and coarsely chopped
for the cream cheese maple frosting 3/4 cup (1 1/2 sticks) unsalted butter, softened 12 ounces cream cheese, softened 4 cups confectioners’ sugar, sifted 2 tablespoons maple syrup
Assembly Whole toasted walnuts (optional)
make the maple cupcakes Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners. In a medium bowl, sift together the flour, baking powder, and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
make the cream cheese maple frosting In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.) {Original Recipe}