Walnut Cupcakes w. Maple Frosting

By chefjaci

Calories:291
Fat:10.4g (sat 4.5g,mono 2.4g,poly 2.6g)
Protein:5.4g
Carbohydrate:44.7g
Fiber:0.7g
Cholesterol:69mg
Iron:2.4mg
Sodium:203mg
Calcium:33mg

Ingredients

• Cupcakes:
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6 tablespoons butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cake flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 1/3 cup plus 2 tablespoons walnuts, toasted, chopped, and divided
• Frosting:
• 1/2 teaspoon cream of tartar
• 3 large egg whites
• 3/4 cup maple sugar or granulated sugar
• 1/4 cup water
• Dash of salt

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Increase speed to high; beat for 1 minute.

3. Weigh flour. Combine flour and next 3 ingredients (through cinnamon), stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined. Stir in 1/3 cup walnuts.

4. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. (Cupcakes will look slightly pale.) Cool in pan 5 minutes. Remove from pan; cool on wire rack.

5. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form. Spread about 3 rounded tablespoonfuls frosting over each cupcake. Sprinkle with remaining 2 tablespoons nuts.