Jun 072011
 

 

Oh my poor neglected blog. I made these cupcakes back in March during sugaring season in Vermont because I was missing Vermont. Missing the smells of a sugar house and all things mapley. So I decided to make my own maple goodness.

 

My parents own a bit of land with a lot of maple trees and they trade sap for syrup with someone who has a sugar house. This wasn’t from their trees/his production but from someone else in town. My family goes through a LOT of syrup. That’s a gallon there. Lasted me a little less than a year. My parents go through significantly more. Luckily I was only out a month before my parents replenished my stock 🙂

 

As soon as you add the maple syrup the batter goes from meh to OMG IT SMELLS SO GOOD.

The recipe calls for walnuts so I used walnuts. But I think pecans would be equally good, if not better. I’m not a huge fan of nuts so if I make these again I’d leave them out altogether.

 

If you’ve never been inside a sugar house when sap is boiling you really don’t know what you’re missing. It smells so good. The air is moist and heavy and the sugary sweet smell of maple syrup is overwhelming. In a good way. The smell of these cupcakes was super delicious too, but nothing compares to being inside a sugar house.

The frosting recipe called for brown sugar. I was a little wary of that but did it anyway. I will say right now that while the taste was good (although I used more than double the maple syrup it called for) it had a crunch to it. It wasn’t totally unpleasant but not totally pleasant either. Next time I would not use the brown sugar.

 

**My laptop died and I now have a new laptop. But I can’t find some of my bookmarks. I’m currently searching for where I found this recipe.  Hopefully I can give credit soon and also provide you with the recipe so you could make these delicious cupcakes yourself.**

 

FOUND IT!!

Cupcakes:

2 1/2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick or 1/2 cup unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans, finely chopped

Directions:

  • Preheat your oven 350 degrees F.
  • Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.
  • Then beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!)
  • Add in eggs, syrup and vanilla. Mix until blended.
  • Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on.
  • Add in, by hand, the nuts.
  • Fill muffin or cupcake tins, either lined or buttered, according to your preference.
  • Makes about 18 cupcakes.

Frosting:

1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
1 cup of confectioners’ (icing) sugar

Directions:

  • Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is critical that your ingredients be softened.
  • While you keep beating, add both the maple syrup and the vanilla.
  • Slowly add the confectioners’ sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.
  • Chill the maple-butter frosting for one hour before using.

Source.