YOU'LL NEED
- 12 cup cupcake tin
- Electric mixer*
- Paddle attachment*
- Mixing bowl
- Rubber spatula
- Spoon
- Measuring cups
- Cupcake liners
- Pastry bag
- Pastry decorating tips
*optional
FOR CUPCAKES
- 1½ cups all-purpose flour
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ²⁄ cup brown sugar
- 2 eggs
- ½ cup sour cream
- ½ cup maple syrup
- 5 tbs. butter, melted
- ¾ tsp. vanilla extract
- ¼ tsp. maple extract
FOR MAPLE WALNUT FROSTING
- 15 pieces (8oz.) Fannie May® Maple Walnut Creams
- 2 sticks of butter, room temperature
- ¼ tsp. maple extract
- ¹⁄ tsp. salt
**Allergens - wheat, eggs, dairy, soy, walnuts
FOR CUPCAKES
- Preheat oven to 350°F.
- Combine all-purpose flour, baking powder, baking soda, & salt in a bowl.
- Put the eggs, brown sugar, & sour cream in a mixer bowl & combine on 1st speed with paddle attachment.
- Add the maple syrup and combine.
- Add the dry ingredients & mix until the ingredients come together.
- Add the melted butter and the vanilla and maple extract.
- Continue to mix until the batter is smooth.
- Scoop the batter into lined cupcake pan.
- Bake for about 15-20 minutes, until cupcakes are firm to the touch.
- Remove from the oven and let cool.
FOR MAPLE WALNUT FROSTING
- Put the Maple Walnut Creams into a microwave proof bowl & microwave for approximately 10 seconds, just to melt the milk chocolate coating.
- Put the room temperature butter and the Maple Walnut Creams into a mixing bowl with paddle attachment and cream together.
- Scrape the bowl occasionally and continue mixing until the frosting is smooth, light, and airy.
- Add the salt and the maple extract and mix in.
- Pipe the frosting onto the cupcakes with a pastry bag.
- Garnish with a walnut piece, syrup drizzle, or dollop of whipped cream.