First off, a huge Thank You goes to Alain at Brien Fine Maple Products for the shipment he graciously sent me of their amazing products. I cannot say enough good things about speaking with Alain, and also about their maple syrups, sugars, sprinkles and my favorite: maple butter! Hands down, their syrup is perfection. Just the right amount of sweet and flavor without either being overwhelming. I preferred the lite version where The Brit enjoyed the regular syrup, which did not last long in our house. The kids flipped for the maple candies. As if anyone can resist those... My only complaint? Their products aren't available to buy yet in the US. According to Alain, that will be changing hopefully soon.
So in great appreciation to Alain and the people at Brien Fine Maple Products, my family and I send you our great thanks.
Here I present to you Maple Cupcakes with Maple Buttercream and Maple Sprinkles. Need I say more? Not really, but they do remind me of a perfect breakfast in a fine restaurant when you hate to leave the last scrap of waffle....they are that good.
Adapted from Martha Stewart's Cupcakes
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour.
Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly.
3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 on a candy thermometer, about 15 minutes. Remove from heat.
With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
Frost cupcakes and sprinkle with maple sprinkles as desired.