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Maple Frosting Recipe
If you're a fan of maple syrup, you'll love this frosting recipe. It's a simple maple syrup buttercream that can be whipped up in just a few minutes and makes a decadent topping for all kinds of cakes. A great vehicle for this delicious frosting is my favourite spiced cupcake with cinnamon and ginger.
The warm flavours of the spiced cupcake go beautifully with this frosting and it makes a fantastic treat in winter - not that I'd say no to one of these at other times of the year!
I've included the spiced cupcake recipe below, but the frosting also goes well with vanilla cake, chocolate cake, pumpkin cake and banana cake.
So, what's your verdict?
Cook time for the frosting
- 1/2 butter, unsalted
- 2 1/4 cups icing sugar (or confectioners' sugar if you're in the USA)
- 1 tsp vanilla extract
- 3- 4 tbsp maple syrup
- 1/2 tsp salt
To make the maple frosting
- Be sure to use softened butter. I take it out of the refrigerator about 2 hours before I plan to use it but if you live somewhere hot, reduce that time. You want it to be soft, not melted.
- Place the butter into a bowl and add the icing sugar, sifting a little at a time into the bowl. Mix on slow speed until the icing sugar and the butter are well combined. Don't worry if the mix looks fairly thick.
- Add in the salt, vanilla and maple syrup and mix until everything has been incorporated. I use 3 tablespoons of maple syrup but have if you want an even more intense flavour, 4 will be okay.
- Once everything is mixed together thoroughly, place the bowl in the refrigerator for 30 minutes before piping onto your cakes. If the buttercream seems too stiff after being in the refrigerator, add a little water, half a teaspoon at a time, and mix well until you have the consistency you desire. I usually don't add any more than half a teaspoon as I like the frosting to be quite thick and gooey.
- Pipe onto the cakes and serve. The frosting will keep for 24 hours in the refrigerator.
To make 10 of my favourite spiced cupcakes, which go just beautifully with this maple frosting, you will need:
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 2 medium sized eggs
- 1 tsp vanilla extract
- 1 and 1/2 cups of self-rise flour
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/4 cup milk, skimmed
- Preheat your oven to 180 C / 350 F and place cupcake cases in a muffin pan.
- Cream together the butter and sugar until everything is mixed well.
- Add in the eggs, one at a time, mixing well to ensure they are incorporated thoroughly.
- Sift together the flour, baking powder and spices into a separate bowl.
- Now turn the mixer onto a slow speed and gradually add the flour. If you are doing this by hand, add a little flour at a time, and stir until it is completely incorporated before adding a little more.
- Once all the flour has been mixed in, add the milk and mix to combine.
- Spoon the mixture in even amounts into the cupcake cases.
- Pop into the oven for 20 minutes, until golden brown and a knife inserted into the centre of each cake comes out clean.
- Place the cupcakes on a wire rack to cool before icing.
Alternatively, you could use the cake batter to make a loaf cake which can be served plain or topped with the maple frosting.