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Wednesday, March 6, 2013

Cinnamon Streusel Cupcakes with Hickory Maple Buttercream

Cinnamon Vanilla Cake

Makes 12 Cupcakes

1 1/2 cups flour
1 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup milk
1/2 cup oil
2 eggs
2 tablespoons maple syrup

Cinnamon Streusel Filling

1/4 cup flour
1/4 cup packed brown sugar
1 ounce butter
1 1/2 teaspoon ground cinnamon


1.  Preheat your oven to 350 degrees and line your cupcake pan with your preferred liners
2.  In a medium size bowl sift together dry ingredients, then add your wet ingredients
3.  Mix ingredients on medium speed for 2 minutes
4.  Make your cinnamon streusel filling
5.  Fill cupcakes with 1 teaspoon of cupcake batter, next add 1 teaspoon of the streusel topping, finally fill liners until 3/4 full with cupcake batter
6.  Bake cupcakes for 15 minutes in your preheated oven
7.  Allow cupcakes to cool completely before frosting

Hickory Maple Cinnamon Buttercream

8 ounces butter, room temperature
4 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons hickory maple syrup, regular maple syrup may also be used
1/2 teaspoon ground cinnamon


1.  In a medium sized bowl combine butter and half of the powdered sugar, mix on medium speed until just combined
2.  Add milk, maple syrup, cinnamon and remaining powdered sugar and mix on medium speed until just combined
3.  Place frosting in your piping bag fitted with your favorite decorating tip.  I used a plain round tip (Ateco 807).
4.  Frost cupcakes and top with cinnamon sugar


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