Heavenly Yet Beautiful Cupcakes

Starting my own cupcake company was a thrill and I learn so much. But I yearned for the calm of taking my time to create perfect little decorations and unique flavor combinations. After selling my business, I decided to focus on teaching my craft. I hope this site will inspire you to create and indulge in one of the best and most satisfying desserts...the cupcake.

Thursday, May 5, 2011

All The Golden Love Of Maple Syrup

The vision of golden maple syrup trickling down a swirl of buttery frosting propelled me to create this masterpiece. Honestly, this recipe is a knockout. I gave myself two pats on the back...okay more like 3. I deserved it.

This recipe initially came from a true backing talent, the original Domestic Goddess, Nigella Lawson. However I tinkered with it to make it a bit more cupcake friendly. Using cake recipes doesn’t always translate well into cupcakes.

Okay, so here’s one big detail...you cannot use Aunt Jemima’s Maple Syrup. Because, shocker here, it’s not the real deal. Please use only pure 100% Maple Syrup. Whole Foods sells Canadian Maple Syrup in a huge container. Get it.

The buttercream for this cupcake is a mix of a traditional cream cheese frosting with a Swiss Meringue. However, you can use any buttercream you like just substitute half of the sugar you use with maple syrup.

Okay, here you go:


3 1/3 cups self-rising flour

1 1/2 cups Pure 100% Maple Syrup

1 1/2 sticks of butter

1 cup sugar

1 1/2 cups boiling water

3 large or extra large eggs

Preheat over at 350 degrees (or 325 degrees if you are using a convection oven)

In a bowl (using a hand held electric beater) whip butter and sugar until light and fluffy. Add one egg at a time ( no cheating, if not, the mixture will curdle). Add the maple syrup and lick the container (kidding, well...I did). Once the maple syrup has been added, toss in 1/4 cup of the flour in and whip. Then add 1/2 cup of the boiling water...whip again. Repeat this until both the flour and the water have been incorporated. The batter you get is stunning, smooth and velvety.

Spoon in about 1/2 cup into cupcake baking cups and bake for 24 minutes. Insert a toothpick to make sure it comes out clean. If not, bake until it does.


2 sticks butter (softened...room temperature)

1 8oz pack of cream cheese (also at room temperature)

1 cup confectioner sugar

1 cup Pure Maple Sugar (plus a bit more to drizzle on top)

1/2 cup pecan halves

Using a standing mixer, whip up butter and cream cheese. Once smooth, add sugar and mix again until smooth. Add the maple syrup and whip for 10 seconds.

Pipe cupcakes, drizzle some delicious maple syrup and top with a pecan half.

Enjoy with a latte, a gossip magazine and your favorite slippers on your feet.


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