Maple Buttercream is the perfect complement to these nutty cupcakes. Makes 2 dozen. Ingredients: 2 3/4 cups all-purpose flour, sifted 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 sticks (1 cup) unsalted butter, room temperature 1 1/2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup milk 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium Maple Buttercream Candied walnuts, optional. Instructions: 1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a large bowl, whisk together flour, baking powder, salt, and cinnamon; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add eggs and vanilla, and beat until combined. With mixer on low speed, add flour mixture in two parts, alternating with milk and beginning and ending with flour. Stir in walnuts with a wooden spoon. 3. Divide batter evenly among muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto rack; then turn top side up and let cool completely. Frost tops with Maple Buttercream and top with candied walnuts, if using. Cupcakes can be stored in an airtight container for up to 3 days.
27.04.2023 @ 03:32
Maple Buttercream is the perfect complement to these nutty cupcakes. Makes 2 dozen. Ingredients: 2 3/4 cups all-purpose flour, sifted 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 sticks (1 cup) unsalted butter, room temperature 1 1/2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup milk 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium Maple Buttercream Candied walnuts, optional. Instructions: 1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a large bowl, whisk together flour, baking powder, salt, and cinnamon; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add eggs and vanilla, and beat until combined. With mixer on low speed, add flour mixture in two parts, alternating with milk and beginning and ending with flour. Stir in walnuts with a wooden spoon. 3. Divide batter evenly among muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto rack; then turn top side up and let cool completely. Frost tops with Maple Buttercream and top with candied walnuts, if using. Cupcakes can be stored in an airtight container for up to 3 days.