Friday, October 28, 2011
So this week was one of those kinds that didn't want to come to an end. It held on reallly tightly for all it was worth and it almost broke me. Almost. Luckily there was enough down time to regroup and come back out swinging!
One of the things that helped me get through this long week was baking up these cupcakes! The first thing I said when I took a bite was how much it reminded me of a maple bar doughnut..which happens to be my all time fav when it comes to eating doughnuts..well those and applefritters! I was so happy with how these turned out. The maple flavor is perfect and the cornmeal adds an almost nutty undertone. I used polenta so there was an added slight teenie crunch.
These are sweet cupcakes and sharing them with others is perfect! I also found that these to be best served the same day they were made.
Maple Cornmeal Cupcakes
1-1/2 cups All-purpose Flour
1/2 cup Yellow Cornmeal..I used Polenta
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Butter,softened
1 cup Sugar
1 tsp. Maple Extract
3/4 cup Milk
4 cups Powdered Sugar
2 TBS Butter,softened
2 tsp. Maple Extract
3-4 TBS Milk
Preheat oven to 350 or 180 celcius. Line a muffin tine with liners and set aside.
In a medium bowl, mix flour, cornmeal,baking powder and salt.In a large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time,beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in maple extract and eggs. On low speed, alternately add flour mixture and milk just until combined.
Divide batter evenly among 18 muffin cups,filling each about 2/3 full. Bake 20-25 minutes or until golden brown and toothpick inserted in middle comes out clean.Cool 5 minutes. Remove cupcakes from pan; place on wire racks to cool.
For the frosting:In a medium bowl,beat frosting ingredients,adding enough milk, until frosting is smooth and spreadable. Frost cupcakes.
** As always I halved the frosting recipe and there was plenty of frosting for all 18 cupcakes**
Yields: 18 Cupcakes
Source: Betty Crocker The Big Book of Cupcakes