Friday, May 25, 2007

Maple Walnut Cupcakes With Maple Meringue Icing

Maple syrup, for those of you who aren't aware, is the food of the Gods. Recipe courtesy of Cupcaaktastic.

Cupcake Ingredients

2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
1 cup maple syrup
1/2 cup milk
1/2 cup chopped walnuts

Cupcake Instructions

Mix together flour, baking powder, and salt. Set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Add dry ingredients alternately with syrup and milk. Fold in walnuts. Spoon batter into lined muffin tins, filling about 2/3 full. Bake at 350 degrees for 25-30 minutes. Cool completely before icing.

Meringue Icing Ingredients

2 egg whites
Pinch of salt
1 cup maple syrup
1 teaspoon vanilla
Brown sugar for garnish

Meringue Icing Instructions

Beat together egg whites and salt until peaks start to form. Set aside. Boil maple syrup until it forms a soft ball when dropped in cold water, or 234 degrees on a candy thermometer. Remove from heat and pour slowly into egg whites, beating constantly. Add vanilla and continue beating until soft peaks form. Pipe meringue onto cooled cupcakes. Sprinkle with brown sugar.

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