Preheat oven to 350?F.
Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, baking powder, salt, cinnamon and maple flakes or brown sugar.
In another bowl, combine butter, maple, eggs and milk.
Add liquid ingredients to dry ingredients and mix gently.
Pour the batter among muffin cups.
Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool on rack 10 minutes before removing from pan.
For Maple Frosting:
With a electric mix, beat butter and maple syrup at medium speed about 2 minutes.
Reduce speed and add the salt and the vanilla.
Add confectionners? sugar (1/2 cup) at a time.
Beating well after each addition.
If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.
Before using, bring to room temperature.
Maple Whipped Cream:
Combine the cream, maple and vanilla in a chilled mixing bowl.
Whip the cream using a hand mixer on high speed until the cream starts to thicken for about one minute.
Whip the cream until the beaters leave visible trails in the cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1478g)|
|Recipe Makes: 1|
|Calories from Fat: 4565 (82%)|
|Amt Per Serving||% DV|
|Total Fat 507.2g||676 %|
|Saturated Fat 303.4g||1517 %|
|Monounsaturated Fat 140g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 3416.5mg||1051 %|
|Sodium 4885.2mg||168 %|
|Potassium 1371.8mg||36 %|
|Total Carbohydrate 182.2g||54 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 176.7g|
|Protein 91.8g||131 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5599
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