Suzie likes driving. She also likes cupcakes. Especially Maple-vanilla-cinnamon ones. They are deeeelicious!
It was a fun baking day, but a bad frosting day. The cupcakes were really soft and I made the mistake of sticking the frosting outside (in the 30 degree weather) and it solidified too much. In case you were wondering, trying to spread solid frosting on soft cupcakes does not work well.
Once the frosting softened, it spread much more easily on some of the remaining cupcakes.
Maple Cinnamon Cupcakes
1-2/3 cups oat flour (or whole wheat pastry)
2/3 cup butter, very soft
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons maple extract
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
2/3 cup buttermilk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, and mix well. Add cinnamon, vanilla and maple extract. In a measuring cup, whisk together the buttermilk and baking soda. Slowly add to the butter mixture, alternating with the flour, beginning and ending with the flour.
Spoon (or ladle with 1/4 cup measure) into paper-lined muffin cups (18) and bake in a preheated 350 degree oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
1/2 cup maple syrup
2/3 cup butter, cold, cut into pieces
2 egg yolks
Mix egg yolks with an electric mixer. Bring maple syrup to a boil and slowly drizzle into the egg yolks, mixing constantly. Beat until bowl is warm to the touch. Slowly add pieces of butter and mix until well incorporated. Increase speed and beat until frosting holds its shape. Do not chill before frosting cupcakes.