Maple Cupcakes

Ingredients

• Makes 12 cupcakes

Cupcakes

• 1 1/3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 Tablespoons brown sugar
• 1/2 cup buttermilk
• 1/2 cup maple syrup
• 1/3 cup oil
• 1 1/4 teaspoons maple extract
• 1/2 teaspoon vanilla extract

Buttercream Frosting

• 1 cup butter, at room temperature
• 4 cups confectioners’ sugar
• 1 Tablespoon pure vanilla extract
• 4 Tablespoons heavy cream

Garnish

• fine toasted coconut

Directions

Cupcakes

1. Preheat oven to 350˚F.
2. Line a 12-muffin cup tin with paper liners.
3. In a mixing bowl, whisk together flour, baking powder, baking soda and brown sugar. Use an electric mixer on medium to mix in the buttermilk, maple syrup, oil, maple extract and vanilla extract and mix until it is well incorporated.
4. Fill prepared muffin tin 2/3 of the way.
5. Place into the preheated oven and bake for 20 - 22 minutes, or until an toothpick inserted in the center comes out clean.
6. Remove from oven and set on a rack to cool.
7. Once cool enough to touch turn cupcakes out of pan and let cool completely on a wire rack.

Frosting

1. Measure the butter, sugar and vanilla into a mixing bowl and use an electric mixer on medium to beat until light and fluffy (about 5 minutes).
2. Add heavy cream 1 tablespoon at a time to make consistency more spreadable.

Assembly

1. Fill a piping bag with some frosting and pipe designs on top of cupcakes. Garnish with some toasted coconut on top.