A Baked Creation is the featured blog for the month of February on CityLine! We want to thank Suzanne Gardner for thinking of us and for putting this together! Hop on over to CityLine to read our interview. =)

Saturday, January 24, 2009

Maple and Chocolate

So, was anyone wondering what happened to that 6-inch cake from our previous post on our Hedgehog Cupcakes? Well, after dinner last night with Howard's parents we met up with friends to watch a movie. Our meeting place? A Wal-Mart Superstore. So we couldn't help but pick up some baking ingredients and maple extract!

The afternoon sun wants the tip of our cake!

Maple Buttercream
(Makes about 1 cup)

1/2 a stick of butter
1 cup of confectioner's sugar
1 teaspoon of pure maple extract
1 1/2 teaspoons of water
  1. Using a mixer, cream the butter until smooth.
  2. Add in the sugar and mix until well blended.
  3. Add the maple extract and mix until smooth and fluffy.
  4. Slowly add each teaspoon of water until you achieve the consistency you like.
  5. Scoop the buttercream into a piping bag and pipe out an even swirl to fill the cake. Leftover buttercream can be used on extra cupcakes!
Piping a giant swirl to fill the cake!

Chocolate Cupcake with Maple Buttercream

Yum! The cake and maple buttercream combination was delicious! It reminded us of maple glazed donuts from Tim Horton's! With a cup of hot tea, this is a great winter snack!

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6 comments:

  1. Yeah for small cakes!! This one looks perfect for the cold day we are having here.

    I have used maple syrup, but I've never seen maple extract. Would the syrup be a good sub?

    Just in case, I'm heading over to my local Wally-world!! I have to try this out!

    ;)amy
    ReplyDelete
  2. Calm In The Kitchen - I think real maple syrup would work very well, as long as it isn't the artificial kind. I tried it once before and it acted like piping gel too!
    ReplyDelete
  3. Forget the sun I wanna piece!
    Oh, yum! That buttercream sounds and looks DELISH! Okay, I don't even need the cake.

    I found some artifical maple extract...should I just toss it and try to track down the real stuff?

    Thanks for sharing the recipe. I will be making this!!
    ~ingrid
    ReplyDelete
  4. Ingrid - We're not picky here, so why not try artificial maple extract? Let us know how it turns out! Probably not too different from the real stuff!
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  5. The cake looks scrumptious, but the maple buttercream! Yowza! Yum and double yum. And it looks so easy, too. My very own Mr. Persnickety - even when it comes to desserts, will actually love this. And so will I!
    ReplyDelete
  6. Jamie - Oh how I miss that cake right now...
    ReplyDelete

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