MAPLE GLAZE FOR DOUGHNUTS RECIPE: HOW TO MAKE IT
Cider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. —Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk all ingredients until smooth.
Nutrition Facts : Calories 89 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 22g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREA…
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Total Time 2 hours 45 minutes
Prep Time 45 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390 , CarbohydrateContent 51 g, CholesterolContent 90 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 38 g, TransFatContent 1/2 g
More about "maple buttercream recipes"
EASY VANILLA BUTTERCREAM FROSTING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 10 minutes
Category Desserts
Calories 124 calories per serving
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
MAPLE WALNUT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Desserts
Calories 653 calories per serving
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
MAPLE BUTTERCREAM FROSTING RECIPE | ALLRECIPES
From allrecipes.com
BUTTERCREAM FROSTING RECIPES | ALLRECIPES
From allrecipes.com
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING A…
From sallysbakingaddiction.com
INGREDIENT CONVERSION CHART - BAKER RECIPES®
From bakerrecipes.com
FAMILY-FRIENDLY DINNER AND DESSERT RECIPES - I HEART RECIP…
From ihearteating.com
BUTTERCREAM FROSTING RECIPES - MARTHA STEWART
From marthastewart.com
RECIPES - MY CAKE SCHOOL
From mycakeschool.com
VEGAN BUTTERCREAM FROSTING RECIPE | MINIMALIST BAKER RECIP…
From minimalistbaker.com
EASY MAPLE FUDGE - TWO SISTERS
From twosisterscrafting.com
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING RECIPE ...
From allrecipes.com
- COOKING WITH CARLEE
From cookingwithcarlee.com
CLOUDY KITCHEN | A BAKING AND DESSERTS BLOG BY ERIN CLARKSON
From cloudykitchen.com
FAMILY-FRIENDLY DINNER AND DESSERT RECIPES - I HEART RECIP…
From ihearteating.com