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 via Maple Guild.
Ingredients
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.
