Maple Walnut Cupcakes

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

1. Preheat oven to 350°F.
2. Combine all-purpose flour, baking powder, baking soda, & salt in a bowl.
3. Put the eggs, brown sugar, & sour cream in a mixer bowl & combine on 1st speed with paddle attachment.
4. Add the maple syrup and combine.
5. Add the dry ingredients & mix until the ingredients come together.
6. Add the melted butter and the vanilla and maple extract.
7. Continue to mix until the batter is smooth.
8. Scoop the batter into lined cupcake pan.
9. Bake for about 15-20 minutes, until cupcakes are firm to the touch.
10. Remove from the oven and let cool.

FOR MAPLE WALNUT FROSTING

1. Put the Maple Walnut Creams into a microwave proof bowl & microwave for approximately 10 seconds, just to melt the milk chocolate coating.
2. Put the room temperature butter and the Maple Walnut Creams into a mixing bowl with paddle attachment and cream together.
3. Scrape the bowl occasionally and continue mixing until the frosting is smooth, light, and airy.
4. Add the salt and the maple extract and mix in.
5. Pipe the frosting onto the cupcakes with a pastry bag.
6. Garnish with a walnut piece, syrup drizzle, or dollop of whipped cream.