Maple Cupcakes
Over a year ago
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Ingredients
- 225g softened butter
- ½ cup Natvia Stevia blend
- ½ cup pure maple syrup
- 1 cup self-raising flour
- 2 teaspoons vanilla extract
- 100g cream cheese
- 3 tablespoons pure maple syrup, for the icing
- ¼ cup cream
- walnuts, to decorate
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Recipe by Rebecca R. from NSW
Method
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1
Preheat the oven to 180 degrees Celsius and line a 12 hole cupcake tray with cases. Cream butter and vanilla until light and fluffy, add Natvia and continue beating for 1-2 minutes. Add eggs one at a time, ensuring that each is fully incorporated before adding the next. Once all the eggs have been added, beat the maple syrup into the butter mixture. In a separate bowl, sift flour and baking powder and mix gently to ensure that the baking powder is evenly distributed throughout the flour. Add the flour mixture to the butter mixture and fold gently to combine. Spoon into 12 patty cases, filling each about ¾ full. Bake for 20 minutes until the top of each cupcake is a soft, golden brown colour. To make the icing, blend cream, cream cheese and maple syrup together until smooth and well combined. Ice each cake with approximately 1 tablespoon of icing. place a walnut in the centre of each cupcake and serve.
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