w/Maple Buttercream Frosting
I added a teaspoon of nutmeg..because I wanted more of a cinnamon/fall taste to it. With the frosting - I used the recipe, but I kind of had to wing it because I wanted it thicker and more mapley. ...if that makes sense.
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted then cooled.
2 eggs
1 tsp. maple extract
1/2 cup whole milk
Preheat your oven to 350 degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
Mix in milk and flour until smooth.
Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Cool cupcakes for 10 minutes, or until cupcakes are golden brown remove from pan and allow to cool completely before frosting.
MAPLE BUTTER CREAM FROSTING:
•1 ½ teaspoons maple flavoring
•2 sticks butter
•3 tablespoons cream
•1 lb. Powdered sugar
In a large mixer, add maple flavoring, butter and cream, beating on medium until smooth. Stop mixer and add ½ of the powdered sugar. Starting mixer on low speed, until powdered sugar is incorporated. Stop mixer and add remaining powdered sugar until desired texture. You may add more cream if needed, 1 tablespoon at a time. Frost cooled cupcakes.
MISSISSIPPI MUD CAKE
Ingredients:
- 1 cup butter-flavor shortening or margarine
- 2 cups sugar
- 1/4 cup cocoa
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup coconut
- 1 cup chopped pecans
- 1 jar (7 ounces) marshmallow creme
- .
- Frosting
- 3 cups powdered sugar, sifted
- 1/2 cup butter or margarine
- 1/3 cup cocoa
- 1/2 cup evaporated milk
Preparation:
In a large mixing bowl, cream together the first three ingredients. Add eggs and vanilla, mix well. Add flour, baking powder, coconut and nuts; beat for about two minutes. Spread batter in a greased and floured 9x13 pan; bake for 30 minutes at 350°. Spread marshmallow creme over the top while still hot. Cool and frost. Store in the refrigerator. Frosting: Combine all ingredients; beat until creamy.
