Ingredients
Maple Cupcakes
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 tbs unsalted butter
- 1 cup Pure Maple Syrup
- 1 large egg
- 1 egg yolk
- ¾ cup buttermilk
Marshmallow Frosting
- 3 egg whites, room temperature
- 1 cup Granulated Maple Sugar
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp pure vanilla extract
- 1 cup mixed of mini marshmallows and graham cereal.
Directions
Maple Cupcakes
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Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners and set aside.
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In a medium bowl, whisk together flour, baking powder and salt. Set aside.
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In the bowl of a stand mixer, beat butter until smooth and light in color, about 3 minutes. With the mixer on low, add the maple syrup in a steady stream. Increase speed to medium and mix until well combined, about 3 more minutes. Add the egg and the egg yolk one at a time and mix until incorporated. Scrape down the bottom and sides of the bowl if necessary.
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With the mixer on low, add half the flour mixture and mix just until combined. Add the buttermilk, then the remaining flour mixture. Do not overmix.
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Transfer batter to prepared muffin tin filling each cup about three-quarters full. Bake for 23 to 25 minutes or until a toothpick inserted into a cupcake comes out with little to no crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Marshmallow Frosting
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Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
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Add the eggs whites, sugar, cream of tartar and salt to the metal bowl of a stand mixer. Place bowl over simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 3 to 4 minutes.
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Transfer bowl to a stand mixer with whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes. Add the vanilla and mix for another 15 seconds until incorporated.
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Transfer frosting to a piping bag fitted with desired tip. Frost the cooled cupcakes and sprinkle the marshmallow and graham cereal on top. Store cupcakes in an airtight container the refrigerator for up to 3 days.
Recipe inspired by and from https://www.ifyougiveablondeakitchen.com/maple-cupcakes/#recipe