Cook Time

20

minute

Prep Time

10

minute

Serving

8

The title of this recipe says it all, Maple Cupcakes with a Bourbon Frosting, could it get any better?

This seasonal Autumn recipe is the perfect addition to any party you may attend this fall, made with pure maple syrup, brown sugar, and vanilla with a homemade bourbon-based frosting, these cupcakes are to die for!

This recipe is courtesy of The Bakers Muse viaย Maple Guild.

Ingredients

  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • butter
  • pure maple syrup
  • granulated sugar
  • brown sugar
  • large egg
  • vanilla extract (can be omitted or replaced with maple flavoring)
  • sour cream or greek yogurt
  • granulated sugar
  • egg whites
  • butter
  • water
  • whiskey (or according to preference)

Steps

Preheat oven to 350 degrees F

Line cupcake moulds with cupcake holders

Whisk all-purpose flour, baking powder , baking soda and salt

With the mixer on medium speed, beat butter, maple syrup, granulated sugar until pale and fluffy (about 3-5 mins depending on your mixer)

Add 2 large eggs, 1 at a time; beat well after each addition

Mix in vanilla or maple extract

With the mixer on low speed, add flour mixture in 3 alternate batches with 2 batches of sour cream; beat until combined

Bake for about 20 mins for cupcakes

Place egg whites in a bowl for use with a standing mixer

Place sugar and water in a medium saucepan and turn up the heat slowly, while using a brush to sweep down sugar from the sides

With a candy thermometer, boil sugar mixture till it reaches 105 degrees, without browning the sugar mixture

While the sugar mixture is at 105 degrees, turn the mixer on medium-high speed and whip the egg whites till they develop soft peaks

Once the sugar mixture reaches 116 degrees (softball stage), take it off the heat for 30 seconds

With the mixer on low speed, incorporate the sugar mixture into the egg whites, in dribbles. You want to aim for the space between the mixer and the bowl, so that the sugar drops nicely into the egg whites

Once all the sugar has been added, turn up the mixer to high speed and whip till stiff glossy peaks develop

Turn the mixer down to low-medium speed and whip till the bowl is cool to the touch

Add in the butter bit by bit slowly, beating until it looks creamy and spreadable. Mix in whisky. If the frosting splits or looks watery, keep beating until smooth.

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