Maple Cupcakes

My dad takes time off from his real job every fall to be a hunter. This is his year-round obsession and he gets to finally act it out in the months of August through November. Last year he tried out his skills of being a guide in Northern Utah/Southern Idaho with a guide service and one of his "tips" he got from some clients who are from the New England area was a box full of real maple syrup. Joe and I got a jug of this syrup and although the flavor is great, it's too thin and sweet for my liking on breakfast foods. I'll stick with my Mrs. Buttersworth Light!

So anyways, we have a huge amount of maple syrup and only Joe is using it, which means it will be around for a long time. Last week I was reading an article about the recent cupcake craze that bakeries are going through and it included a recipe for Maple Cupcakes. How perfect is that? I can use up some of my syrup!! The cupcakes turned out to be delicious, we had both our families test them out and they got thumbs up from everyone!

MAPLE CUPCAKES

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1 stick unsalted butter, softened
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/4 cup maple syrup
• 2 teaspoons vanilla
• 1/2 cup buttermilk (you can make your own version by combining 1/2 cup milk and 1/2 teaspoon white distilled vinegar and then letting it sit for 5 minutes)
• 1/2 cup chopped pecans

Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely. Ice with maple butter frosting.

MAPLE BUTTER FROSTING

• 1 cup unsalted butter, softened
• 3 ounces cream cheese, softened
• 2/3 cup dark brown sugar
• 1/4 teaspoon salt
• 3/4 cup maple syrup
• 3/4 teaspoon vanilla
• 1 cup confectioners sugar

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners' sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.