Maple Buttercream is the perfect complement to these walnut cakes. With a yield of two dozen, the ingredients include 2 3/4 cups of all-purpose flour, sifted, 1 tablespoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 2 sticks (1 cup) of unsalted butter, at room temperature, 1 1/2 cups of sugar, 3 large eggs, 1 teaspoon of pure vanilla extract, 1 cup of milk, 1 1/2 cups (5 1/2 ounces) of walnuts, chopped to medium-fine, maple cream, and candied walnuts, optional.
To make the cakes, preheat the oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners. In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, mixing well to combine. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and starting and ending with the flour. Stir in the walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake, rotating the pans halfway through, until the cakes are golden and a cake tester inserted into the center of a cake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert the cakes onto the rack; then invert them again and let them cool completely, top side up.
If using, frost the tops with maple buttercream and decorate with candied walnuts. The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
27.04.2023 @ 03:37
Maple Buttercream is the perfect complement to these walnut cakes. With a yield of two dozen, the ingredients include 2 3/4 cups of all-purpose flour, sifted, 1 tablespoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 2 sticks (1 cup) of unsalted butter, at room temperature, 1 1/2 cups of sugar, 3 large eggs, 1 teaspoon of pure vanilla extract, 1 cup of milk, 1 1/2 cups (5 1/2 ounces) of walnuts, chopped to medium-fine, maple cream, and candied walnuts, optional.
To make the cakes, preheat the oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners. In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, mixing well to combine. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and starting and ending with the flour. Stir in the walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake, rotating the pans halfway through, until the cakes are golden and a cake tester inserted into the center of a cake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert the cakes onto the rack; then invert them again and let them cool completely, top side up.
If using, frost the tops with maple buttercream and decorate with candied walnuts. The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.