Happy 151st birthday Canada!!!! What is more Canadian, is making maple syrup cupcakes??
Ingredients:
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons coarse salt
1 1/2 cups salted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon maple extract
1 cup full-fat Greek yoghurt
Real Maple syrup
Icing:
2 cups of butter
4 cups of icing sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon maple extract
Optional: Fondant for decoration. Note: I do not make my own, I buy it pre-made and coloured.
Method:
Cupcakes:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. In a stand mixer, cream together the sugar and the butter. One egg at a time, add the eggs into the mixture and mix between each egg. Scrape the side of the bowl to make sure all the mixture is combined. Add the vanilla and maple extract. Alternating adding in the yoghurt and dry mixture until each is combined.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, until a cake tester inserted in centers, comes out clean, about 20 to 30 minutes. Transfer tins to wire racks, using a toothpick, poke holes randomly while it is still warm and drizzle some maple syrup on top and let cool. Frost and decorate as you like!
Maple Butter Cream Icing:
In a stand mixer, cream the butter and sugar together, add in the milk and extracts and mix until your desired mixture. I mix mine on medium for about 5 minutes. Makes the icing nice and fluffy.