Maple Mud Cupcakes



Cinnamon and sugar, maple , cinnamon maple and pecan maple



I got this recipe from the lovely Rachael who's a cupcake queen and proud owner of  www.plushnlushcupcakes.com.au. These are so delish and so moreish, I never knew I could eat so many cupcakes in one  sitting....and take my advice do not let anyone else try them,  if you are feeling generous get over it because sharing here is just not an option. Now  you can halve this recipe but I wouldn't recommend it, unless it's for sever health issues, I recommend you do the whole batch, eat the whole lot -perhaps over a 2 day period and then bake some more.

Maple Mud Cupcakes 

250g unsalted butter cubed

200g White Chocolate

1 1/3 cup of firmly packed brown sugar

1/2 cup of maple syrup

1 1/3 cup full cream milk

2 cups of plain flour (sifted)

2/3 cup Self raising flour (sifted)

1 tsp baking powder

2 eggs at room temperature

1. Preheat oven to 140 degC. Line 2 12 hole muffin trays.

2. Stir butter, chocolate, brown sugar, maple syrup and milk in a saucepan over low heat until melted and smooth. Transfer mixture to a bowl and cool for about 15 min.

3 Whisk sifted flours into chocolate mixture then whisk in eggs one at a time.

4. Fill cases with mixture to approx 3/4 full. Bake for about 30 min.

Maple Butter cream

500g unsalted butter softened

800g icing sugar

3 - 4 tbs maple syrup. ( depending on how strong you want the taste)

Beat butter and icing sugar with an electric mixer for about 8 minutes until light and fluffy then add maple syrup and beat for a further 30 seconds.

I only made half the quantity of icing as I had eaten half the MINI cupcakes while they were cooling down - a sprinkle of cinnamon and sugar is lovely on these. I also topped the frosted/iced cupcakes with chopped pecan nuts or a sprinkle of cinnamon.