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Mini Maple Walnut Cupcakes

Fall flavours are full of warmth and spice, and there’s no better time of year to get to grips with your kitchen! The reward of a beautifully bake-scented home, and curling up with your creations makes it even more worth it. If you’re not sure what to make and are looking for inspiration for the months ahead, make sure to follow our #FallRecipeSeries on the blog, or on social – Facebook, Twitter and Instagram. We’re bringing you regular tips and tricks, and will soon be getting into holiday mode! We. Can’t. Wait.

Up next is this cute mini cupcake recipe by BakingForFriends.com. The addition of maple and walnuts make it perfect for the time of year; super rich, sweet and nutty, topped with candied walnuts to ensure they look just as delicious as they taste.

mini cupcakes

Photo courtesy of BakingforFriends.com

This recipe has been adapted from a baking bible The Complete Canadian  Living Baking Book. Here’s what you’ll need.

  • Cupcake Base
  • 1 cup Stirling Unsalted Butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons maple extract
  • 2½ cups all-purpose flour
  • 1 teaspoon each baking powder, baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup each buttermilk, maple syrup
  • Candied Walnuts
  • 2 Tablespoons Stirling unsalted butter
  • 3 Tablespoons maple syrup
  • ¼ teaspoon salt
  • 21/4 cups walnut halves – approx. 84-90 walnuts (enough to top all of your cupcakes)
  • Maple Buttercream Icing
  • 1 cup unsalted Stirling butter
  • 5 cups icing sugar, sifted
  • ⅓ cup whipping cream
  • ¼ cup maple syrup
  • 1 teaspoon maple extract

Allow 40 minutes for prep, and another 40 minutes total cooking time for approx. 80 mini cupcakes.

Click here for the full recipe.  

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