Maple Cupcakes with Walnuts and Frosting
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
These cupcakes are baked with a ready-made cake mix, and to give them a unique twist, add walnuts and maple syrup. These two ingredients pair beautifully together, giving your baked goods a wonderfully warm and spicy flavor. Top the finished cupcakes with a spicy glaze made from powdered sugar, cream, maple syrup, and aromatic spices, and garnish with neat walnut halves. The cupcakes turn out incredibly soft, delicious, and fluffy. They look quite stylish; no one would guess they were made with pre-made ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 2 cups of ready-made biscuit mix
- 1 egg
- 0.5 tbsp. maple syrup
- 0.5 cups heavy cream
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
Glaze
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice mix
- 1 tbsp maple syrup
- 1/4 cup heavy cream
- 12 walnut halves, for garnish
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
- Place 2 cups of the baking mix in a large bowl. In a medium bowl, whisk together the egg, maple syrup, heavy cream, and vanilla. Add the wet mixture to the dry mixture and mix until smooth, but do not overmix, about 1 minute. Gently fold in the chopped walnuts.
- Use an ice cream scoop to scoop the batter into the cupcake liners and fill them about two-thirds full. Bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 10-12 minutes. Cool for 1 minute, then remove the cupcakes from the pan and cool completely on a wire rack.
- Glaze: in a bowl, mix the powdered sugar, pumpkin pie spices, maple syrup, and cream. Stir slowly until the mixture is thick but pourable, adding more cream as needed.
- Dip the cupcake tops into the icing to coat, and garnish each with half a walnut. Arrange on a serving tray and serve.
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