cupcakes à l’érable


http://chezchoupinetteleplaisirdespapilles.blogspot.com/2009/02/cupcakes-lerable.html

Source: Recettes de Ricardo
Temps de prép. 40 minutes
Rendement:12
Gâteau
1 3/4 tasse de farine tout usage
1 1/2 c. à thé de poudre à pâte
1 pincée de sel
3/4 tasse de beurre non salé, ramolli
1 tasse de cassonnade
2 oeufs
1 c. à thé d’essence d’érable (moi 2 c. à tb de sirop d’érable)
1/2 c. à thé de vanille
3/4 de tasse de lait
Meringue à l’érable
1 1/4 de sirop d’érable
1/4 c. à thé de crème de tartre
2 blancs d’oeufs

Prép. gâteau
Placer la grille au centre du four. Réchauffer le four à 350 *

Disposer des cassolettes en papier dans un moule à muffin de 12 cavités.

Dans un bol, mélanger la farine, la poudre à pâte et le sel. Réserver.

Dans un autre bol, crémer le beurre et la cassonade au batteur électrique. Ajouter les oeufs, u8n à la fois, et battre jusqu’à ce que le mélnage soit homogène. Ajouter l’essence d’érable (ou le sirop d’érable) et la vanille. A basse vitesse, incormporer les ingrédients secs en alternant avec le lait. Répartir la pâte dans les moules.
Cuire au four environ 30 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre. Laisser complètement refroidir.
Prép. meringue à l’érable.
Dans une casserole moyenne, porter à ébullition le sirop d’érable jusqu’à ce que le thermomètre à bonbon indique 120 c / 250 f. Retirer du feu le temps de fouetter les blancs d’oeufs.

Dans un bol, fouetter les blancs d’oeufs avec la crème de tartre jusqu’à la formation de pics mous. Ajouter graduellement le sirop d’érable bouillants (très chaud) aux blancs d’oeufs, en fouettant à vitesse moyenne. Les blancs gonfleront et dégageront un peu de vapeur. Continuer à fouetter de 2 à 3 minutes, jusqu’à l’obtention de pics fermes et droits.

Glacer les gâteaux avec la meringue et décorer si désiré.

************

http://www.countryliving.com/recipefinder/maple-cupcakes-3461

2 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 teaspoon(s) ground ginger
1 stick(s) unsalted butter, softened
1/2 cup(s) light-brown sugar
2 large eggs
1 1/4 cup(s) maple syrup
2 teaspoon(s) vanilla extract
1/2 cup(s) buttermilk
1/2 cup(s) walnuts or pecans, finely chopped

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.

1 cup(s) unsalted butter, softened
3 ounce(s) cream cheese, softened
2/3 cup(s) dark-brown sugar
1/4 teaspoon(s) salt
3/4 cup(s) maple syrup
3/4 teaspoon(s) vanilla extract
1 cup(s) 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.

************

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222646

Ingredients

* Cupcakes:
* 1/2 cup granulated sugar
* 5 tablespoons butter or stick margarine, softened
* 1 teaspoon vanilla extract
* 1/2 teaspoon imitation maple flavoring
* 2 large eggs
* 1 1/4 cups all-purpose flour
* 1 1/4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup 1% low-fat milk
* 1/4 cup maple syrup
*

Frosting:
* 3 tablespoons maple syrup
* 2 tablespoons butter or stick margarine, softened
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon imitation maple flavoring
* 1/8 teaspoon salt
* 1 3/4 cups powdered sugar

Preparation

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

*************

http://babyparenting.about.com/od/dessertrecipes/r/maplecupcakes.htm

These cupcakes are a sweet fall treat and use the natural flavor of maple syrup and extract.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 1/2 cup sugar
* 1 teaspoon vanilla flavoring
* 5 tablespoons butter, softened
* 2 large eggs
* 1 1/4 cups all purpose flour
* 1 teaspoon real maple extract
* 1 1/4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup whole milk
* 1/4 cup maple syrup

Preparation:

Blend butter, sugar, vanilla and maple extract until well blended.

Blend eggs into the butter and sugar mixture and set aside.

In a separate bowl, sift together flour, baking powder and salt.

Combine milk and syrup and then add to the butter and sugar mixture alternately with the flour mixture. Mix well but do not overmix.

Spoon the batter into muffin cups prepared with paper liners.

Bake at 350 degrees F for 20 minutes or until wooden toothpick inserted into center comes out clean.

Cool for 10 minutes in pan before frosting.

****************

http://www.nikchick.com/recipes/maple_cupcakes.html

From Baking in America by Greg Patent
INGREDIENTS:
CUPCAKES:
1 1/2 cups sifted all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp maple extract
2 large eggs
1/4 cup pure maple syrup
1/3 cup milk
FROSTING:
1 Tbsp unsalted butter, at room temperature
1/4 cup pure maple syrup
1 Tbsp milk
1/2 tsp vanilla extract
1/2 tsp maple extract
1/8 tsp salt
1 1/2 cup confectioners’ sugar

Preheat the oven to 350 degrees F. Line 12-cup muffin tin with paper liners

Sift flour with baking powder and salt then set aside.

In a medium bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the sugar, vanilla, and maple extract and beat for 3 to 4 minutes until smooth and fluffy. Scrape bowl as necessary. Beat in eggs one at a time, beating for about a minute after each addition.

Combine the maple syrup and milk in a small bowl. With a rubber spatuala, stir about one third of the flour mixture into the batter until just incorporated. Don’t overmix. Stir in half the milk mixture. The batter should look « curdled ». Stir in half of the remaining flour mixture, followed by the rest of the milk mixture, ending with the last of the flour mixture. Stir only enough to combine completely. Divide the batter evenly between muffin cups.

Bake for about 25 minutes, until cupcakes spring back when gently pressed and their tops are golden brown. Cool for 5 minutes in the pan. Remove to wire rack to cool completely.

For the frosting, beat the butter, maple syrup, milk, vanilla, maple extract, and salt together in a small bowl with an electric mixer for about 1 minute. The butter may not be entirely incorporated…this is ok. Gradually beat in the confectioners’ sugar until a smooth frosting forms.

Frost each cupcake generously. Let stand for 30 minutes to allow frosting to set.

Yield: 12 cupcakes

i decided to try the 3rd recipe. the batter was delicious, and so was the icing (it stuck really well together, and i barely had to scrape the bowl to get it all out).

the cupcakes themselves were very good, i higly recommend them. i might try the 1st recipe with the meringue icing some other time though.

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