Maple and Vanilla Cupcakes Recipe


225g unsalted butter softened

225g Pure Maple Syrup Dark Robust

225g self raising flour

1 tsp vanilla extract

2 tbsp milk

3 eggs

pinch salt

Maple Icing 

140g unsalted butter softened

280g icing sugar

1 tbsp Pure Maple Syrup Dark Robust plus a little extra

1 tbsp milk

12 strawberries


Place cupcake cases in a muffin tin and set the oven to 180 C.
Cream the softened butter in mixer at low speed until pale and creamy then add the maple syrup gradually (which is at room temperature). Using a spatula every now and then scrape the mixture from the sides into the middle and continue mixing until the butter and maple syrup combine to give a creamy mixture.

Weigh out the flour into another bowl and add a pinch of salt.

Add the eggs one at a time to the maple butter mixture and combine well, alternating with sieved flour.

Add the vanilla to the cake mixture and gently combine with a spatula, being careful not to overwork.

Spoon the cake mixture into the cupcake tin, filling about 1cm from the top.
Bake for 20 minutes.

While cakes are in the oven start the buttercream by whipping up the butter then gradually add the icing sugar, sieving it with each addition. Add 1 tbsp of maple syrup and milk little bit at a time.

When the cakes are baked place them on a wire rack, leave them for 5 minutes before removing them from the tin and then allow them to cool completely before icing. Fill an icing bag with a star tipped nozzle. Start on the outside of the cake moving inwards to the centre. To decorate slice the strawberry from the bottom end but not cutting completely through and fan out, placing one on top of each cake.