Tilbake til oppskriften på norsk !
Maple syrup is so delicious. So sweet and inside you can tast a hinth of wood and lighty bitterness that breaks all sweet into a fiest for the palate.
Batter:
- 4.2 oz (120 gr) butter
- 4 eggs
- 10.7 oz (300 gr) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 6.4 oz (180 gr) sugar
- 3.5 oz (100 gr) brown sugar
- 2 tablespoons vanilla sugar
- 1 cup + 6 Tbsp (2.5 dl) milk
- 1 cup + 6 Tbsp (2.5 dl) youghur natural
- ground ginger
Cheese butter cream:
- 6.4 oz (180 gr) butter
- 3.5 oz (100 gr) cream cheese natural
- 2.6 oz(75 gr) sugar
- 2.6 oz (75 gr) brown sugar
- 1 /2 teaspoon salt
- 3.5 fl oz (1 dl) maple syrup
- 9 – 12 oz (250 – 300 gr) powdered sugar
Cream together butter, sugar and brown sugar until soft. Remember to take the butter out from the refrigerator 30 minutes before you start baking.
Mix in eggs, one at a time and mix well between each addition.
Mix all the dry ingredients in a separate bowl and stir the yogurt into the milk in another bowl.
Add while the mixer is running on low speed, the dry and wet ingredients quickly alternity , starting and ending with dry. Stop the mixer and scrape down sides of bowl and lift up from the bottom using a rubber spatula. Start the mixer for 10 more secconds and STOP.
Pour batter in muffin liners in a muffin tray. Fill eash 2 /3 full and bake at 350 F (180 C) for 18 to 22 minutes until a stick incerted in the center of a cupcake comes out dry.
Let them cool for 5 minutes and pour 1/2 teaspoon maple syrup on top of each cupcake
Cool completely on a wire rack before decorate with butter cream.
Make cream:
Add the butter, sugar, brown sugar and cream cheese into the mixing bowl and cream on medium speed until fluffy and soft.
Pour in the maple syrup and vanilla sugar and mix well.
Finally, add the npowdered sugar and work the cream light and fluffy.
Pipe some nice cream peaks on each cupcake and grate some chocolate using a grater or potato peeler.
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