Maple Walnut Cupcakes

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The original recipe can be found on Martha Stewart's website. Somehow I think coffee might complement the rich flavor of maple syrup in the frosting. So it was added into the milk required in the cake recipe. Also, I added more nuts than in the original recipe.

 { Bear in mind }

* Nuts should be gently heated in the oven before use. The heat releases the oil in nuts, enhancing their flavor and aroma. I like to 'roast' them either when preheating or cooling the oven. But be careful. Nuts can get easily burnt. Do not leave the oven unattended when roasting. Take them out once you smell the aroma.

* Frost buttercream less than usual, for this given recipe, due to its strong flavor especially the sweetness.

{ RECIPE }

Maple Walnut Cupcakes

(adapted from Martha Stewart's Maple-Walnut Cupcakes)

Yield : 12 cupcakes

Ingredients

• 1 ¼ cups + 2 TABLEspoon    cake flour
• 2 teaspoon                baking powder
• 1/8 teaspoon salt
• ¼  teaspoon ground cinnamon
• 113 g.            unsalted butter, room temperature
• ¾ cups           sugar
• 2 medium eggs
• ½ teaspoon  pure vanilla extract
• ½ cup            milk
• 2 teaspoon      coffee
• 1 ½ cups       walnuts, chopped medium-fine
• Maple Buttercream (scroll down for the recipe)

Directions

1. Preheat oven to 180 C / 350 F 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.
2. 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. Stir in walnuts with a wooden spoon. 
3. 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. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.

 Maple Buttercream

(Martha Stewart's recipe)

Yield : for approx. 12 cupcakes

Ingredients

• 2 medium egg yolks
• 1 cup pure maple syrup, best quality
• 113 g. unsalted butter, cold, cut into small pieces

Directions

1. 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. 
2. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 115 C / 240 F degree on a candy thermometer, about 15 minutes. Remove from heat. 
3. 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. 
4. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.