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This year my Christmas baking hasn’t been quite what it usually is. Unfortunately I’m yet to experience the pre-Christmas wind down. But I did find the time to make these little babies.

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I wanted to make something else with my festive spice mix that would be an all around crowd pleaser. A vanilla cupcake with delicate spice coming through sounded promising and I added a maple cream cheese frosting. I chose to make a cream cheese frosting so it wouldn’t be too sweet and the result was (if I say so myself) pretty darn perfect.

Have a very merry and delicious Christmas!

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Spiced vanilla cupcakes with maple cream cheese frosting

The cupcake recipe is from Peyton & Byrne’s British Baking, a book I came across in London thanks to the lovely Meg! I adapted it and added the spice mix. The frosting was experimental and delicious!

Makes 12 full sized cupcakes.

For the cupcakes

100g unsalted butter, softened
175g caster sugar
2 eggs
150g plain flour (or 180g spelt flour)
2 tsp baking powder
1 tsp vanilla extract
60g natural yoghurt
1 tsp festive spice (see recipe here, or substitute with cinnamon/ginger/nutmeg mix)

  • Pre-heat the oven to 170C / 340F and line a muffin tin with baking cases.
  • Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, waiting until incorporated before adding the next.

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  • Sift the flour and baking powder in and mix until well incorporated.

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  • Add the vanilla and yoghurt and mix lightly until incorporated. Stir through the spice mix.

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  • Fill the cases 3/4 full and bake for about 15 minutes, until cooked through. Cool completely before icing.

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Maple cream cheese frosting

100g unsalted butter, softened
400g cream cheese, softened
500g icing sugar
just under a tablespoon of maple syrup

  • Beat the butter until smooth and creamy. Add the cream cheese and beat until well incorporated. Note I grated the cream cheese in as it was really cold.

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  • Sift the icing sugar into the mix in 3 batches – add it at low speed and wait until it is well mixed before adding the next batch.
  • Add the maple and beat until a creamy consistency.
  • Chill for 15 minutes before using – to decorate, put the frosting in a piping bag and pipe on, or use a knife.

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  • Sprinkle with decorations of your choice.
  • Enjoy!
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3 Responses to “Spiced vanilla cupcakes with maple cream cheese frosting”

  1. The maple cream cheese frosting looks sensational. Serious cup cake envy right now.

    • Emily says:

      Thanks Cara. I won’t lie – the frosting was pretty awesome. The recipe also makes a huge quantity so there is plenty to go around!

  2. What gorgeous cupcakes :D
    They are the epitome of cute and flavoursome!

    Cheers
    Choc Chip Uru
    Latest: Maple Raisin Ice Cream

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