“They say that blood is thicker than water, but maple syrup is thicker than blood. Therefore my loyalties lie with pancakes.”
Abigail Pamela Taylor
I’m inclined to agree with Abigail, though maple syrup also makes great cupcake batter AND frosting!
Here’s what you’ll need for the cupcakes:
- 6 tbsp of butter, softened
- 1/12 cup of flour
- 3/4 cup of sugar
- 2 eggs, separated
- 1/4 cup of sour cream
- 1/2 + 2 tbsp of milk
- 2 tsp of maple extract
- 1 tsp of baking soda
- 1/4 tsp of salt
Preheat your oven to 350 degrees F. Separate your egg whites from your yolks and mix the yolks with sugar and butter in a stand mixer. (Hand mixing not recommended.) Add milk, sour cream, baking soda and salt to the mixing bowl all at once and mix at medium speed. Add flour slowly in as you mix and fold the egg whites after most of the flour has been mixed in. With a spoon, scoop the cupcake mix into your tin or a silicone cupcake mold and bake for between 12-15 minutes.
While those maple joys are baking, why not get to work on the better part of the cupcake duo, the frosting?
Here’s what you’ll need:
- 4 cups of Powdered Sugar
- 2 tsp of maple extract
- 2 sticks of butter
- 1-2 milk
Combine all the ingredients into a the stand mixer and churn at low speed until smooth.
From here, it’s all what you want to make of it with frosting the cupcakes.
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Thanks for reading!
