Sunday, February 13, 2011

Walnut Cupcakes with Maple Frosting

**found in December 2010 Cooking Light Magazine

Cupcakes
1/2 granulated sugar
1/2 cup brown sugar
6 tbsp. butter, softened (unsalted)
3 large eggs
1 tsp. Vanilla Extract
8 ounces of GF cake flour (about 2 cups) (try All Purpose GF Flour)
1/2 tsp. Xanthan gum
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup buttermilk
1/3 cup plus 2 tbsp of walnuts-toasted, chopped and divided

Frosting
1/2 tsp. cream of tarter
3 large egg whites
3/4 cup maple sugar or granulated sugar
1/4 cup water
dash of salt
1 tsp. of any flavor maple syup
1/2 tsp. Vanilla Extract

1. Preheat oven to 350 degrees
2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed.  Add eggs, one at a time, beating well after each addition.  Stir in Vanilla, Increase to high speed, and beat for 1 minutes.
3.  Weigh Flour.  Combine flour and next 4 ingredients (through cinnamon), stirring well.  Add four mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined.  Stir in 1/3 cup walnuts.
4.  Place 12 muffin cup liners in muffin cups; divide batter evenly amoung cups (may amount to more, and if so add more liners and muffin trays).  Bake at 350 degrees for 19 minutes or until a toothpick runs clean and no crumbs stick to toothpick.  Cupcakes will look slightly pale.  Cool in pan for 5 minutes.
5.  Place cream of tarter and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.  Combine maple sugar, 1/4 cup water, and a dash of salt in a small saucepan; bring to a boil.  Cook without stirring, until candy thermometer registers 238 degrees.  Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.  Spread about 3 rounded tbsps. frosting over each cupcake.  Sprinkle with remaining 2 tbsps. nuts.  Yield: 12 cupcakes

Calories: 291 for one.

Enjoy! xoxo Julie

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