Buttercup Bakes at Home by Jennifer Appel

Author:Jennifer Appel
Language: eng
Format: epub
Publisher: Simon & Schuster

MAKES 12 CUPCAKES.

Maple Cream Cheese Icing

In a large bowl, beat the cream cheese and butter on the medium speed of an electric mixer until smooth, about 2 to 3 minutes. Gradually add the maple syrup, and then the extract, and beat until well incorporated. Refrigerate for 1 hour. Remove from the refrigerator 5 to 10 minutes before using. Spread onto the completely cool cupcakes.

MAKES ABOUT 1½ CUPS (ENOUGH TO FROST 12 CUPCAKES).

1 (8-ounce) package cream cheese, softened

¼ cup (½ stick) unsalted butter, softened

10 tablespoons pure maple syrup

½ teaspoon maple extract (or more to taste)

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