Maple Easter Cupcakes

Ingredients

Cupcakes:

1 cup self-raising flour
1/2 cup cocoa powder
1 cup maple sugar
1/2 cup unsalted butter
1 large egg
2/5 cup whole milk
1/2 tsp vanilla extract

Topping:

1 cup cream cheese, softened
1/2 cup butter, softened
1/2 tsp pure vanilla extract
3 Tbs + 1 tsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
Mini eggs, for optional decoration

Method

Heat the oven to 180 C. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.

In another large bowl use an electric hand mixer to beat together the maple sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.

Add half the flour and half the milk/egg mixture to the creamed butter and maple sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.

Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean.

Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.

Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.

Pipe the buttercream on top of each cupcake, then decorate with mini eggs.

Credits: Maple from Canada

Photo Credits: Maple from Canada