Holiday Recipe Marathon: Maple Cupcakes

MAPLE CUPCAKES
2  3/4 cup AP Flour, sifted    
1T Baking Powder
1t Sea Salt
1/2 cup Butter
2 cups Maple Syrup
3 Eggs
1 cup Milk
1t Vanilla
FROSTING:
6 Egg Yolks
2 cups Maple Syrup
1 lb Butter, chilled and cubed

METHOD:
Sift dry ingredients and combine. Cream the butter, add maple syrup and eggs (one at a time). Add dry ingredients. Beat in vanilla and milk. Bake at 350º for 20 minutes.

FROSTING:
Whisk yolks until pale and thick. In a sauce pan, bring maple syrup to 240 degrees. With mixer at medium speed, slowly pour syrup down the side of the bowl. Continue to mix syrup until the bowl is warm to the touch. Add the butter cubes a few at a time. Mix for four minutes or until fluffy. (MAKES 16)

Recipe from Jessie Cerda
Jesse grew up spending lots of time in the kitchen in her fathers restaurant and baking with her mother, a former pastry chef. She has been a baker at VFC for one year, and loves to make and decorate cakes. You saw some of her work at the VFC anniversary party.