Maple Cupcakes with Maple Buttercream Frosting
1 cup white sugar
1 cup shortening
1 cup buttermilk (can use 2 tsp vinegar in regular milk)
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
4 cups flour
1 tsp salt
Frosting (enough for 15 cupcakes, so double for full cupcake recipe!)
1 stick unsalted butter
1/3 cup pure Brantview Farms Maple syrup
1/2 cup pure Brantview Farms Maple sugar
3 cups powdered sugar
1-2 T milk (depends on consistency of frosting when mixing)
1/2 tsp vanilla extract
Mix sugars, shortening, buttermilk, eggs and vanilla. In separate bowl, mix flour, baking soda, baking powder and salt.
Combine dry ingredients with wet ingredients gradually. Pour batter into cupcake paper-lined tray. Bake at 350 degrees for 15-20 minutes. Check cupcakes with toothpick to make sure they are baked properly. Full recipe yields 30-34 cupcakes but is easy to cut in half for 12-15 cupcakes.
In a medium saucepan, heat butter, maple syrup and maple sugar over medium heat. Bring ingredients to a boil, stirring constantly. Reduce the heat and stir for 3-5 minutes until maple sugar is dissolved. Remove the mixture from heat and let stand until completely cooled to room temperature.
Pour the cooled syrup/sugar mixture into a mixing bowl. Gradually combine with powdered sugar, vanilla, and milk until thickened and smooth but spreadable consistency. May use more/less powdered sugar/milk to get right thickness. Spread icing on cupcakes or pipe with bag and frosting tips.