Maple buttercream | Easy & delicious fall frosting recipe
For today’s recipe we are making one of my favourite fall frosting recipes.. maple buttercream! This simple frosting recipe is the perfect addition to fall cakes and cupcakes. The buttercream has a light and airy texture and thanks to the use of both maple extract and pure maple syrup this frosting is packed with delicious maple flavour. It pairs perfectly with both pumpkin and the rich flavour of fall spices, making it a very versatile frosting for fall baking.
Maple buttercream recipe:
Ingredients:
1/2 cup softened salted butter 113g
2 cups powdered sugar 200g
1 tablespoon cream or milk (add more if needed)
1 tablespoon pure maple syrup
1/2 teaspoon maple extract (can substitute vanilla, will result in a more subtle maple flavour)
Directions:
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment cream the butter on low for a few minutes until it is nice and smooth and soft. The amount of time needed will vary depending how soft your butter was to begin with. Add 1/2 of your powdered sugar and mix on low for 30 seconds to 2 minutes until combined. Scrape down the bowl. Add in remaining powdered sugar and continue mixing for 3 minutes. You will know that your butter cream is ready for the next step when it is pale in colour and thick and fluffy. Scrape down the bowl. Add in maple extract, maple syrup and cream or milk and mix on low until combined. If the buttercream frosting is still too thick add in more cream/milk 1 teaspoon at a time until your desired consistency is reached.
Now your buttercream is ready to put in a piping bag and start decorating. If you have enjoyed this recipe I w Ould appreciate it so much if you would like or subscribe for more recipes! If you have any questions or comments let me know down below!
Summer Spice Cake Recipe
Spice up your summer with this flavourful dessert.
Ingredients
Spice Cake:
1/2 cup (113 grams) Unsalted Butter, room temperature
1 1/4 cups (260 grams) Brown Sugar
2 Large Eggs, room temperature
1 cup (220 grams) Pumpkin Puree
1 tsp Vanilla Extract
2 cups (200 grams) Cake Flour, sifted
1/4 tsp Champion Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp INDI Ground Cinnamon
1/4 tsp INDI Ground Ginger
1/8 tsp INDI Ground Cloves
1/2 cup (120 ml) Buttermilk, room temperature (or add 1 tbsp Lemon Juice or Vinegar to 1 cup of Milk and let sit for 5 minutes)
Cream Cheese Frosting:
8 ounces (225 grams) Full Fat Cream Cheese, room temperature
1/4 cup (55 grams) Butter, room temperature
1 1/2 tbsp Cardamom Syrup
3 cups (350 grams) Champion Icing Sugar
Directions
Preheat the oven to 350°F or 180°C. Butter, or lightly spray with a non-stick vegetable spray, two 8 inch cake pans. Line the bottom of each pan with a round of parchment paper.
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated, the batter will look curdled.
In a separate bowl, whisk together the flour, baking soda, Champion baking powder, salt, INDI ground cinnamon, INDI ginger powder and INDI ground cloves. Add the flour mixture and buttermilk alternately to the batter, in three additions.
Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioner’s sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.
Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Garnish with whole or chopped nuts, if desired. Refrigerate and bring to room temperature before serving.
Spice Cake Mix Hack
Hello team diva , y’all we’re known over here for divafied cakes aka hacking a box cake mix to taste homemade. Well here’s a crowd favorite, pecan,pumpkin mini cakes. This mixture you most definitely can throw in a Bundt or tube pan . However I was inspired by a box of two mini bundts I spotted on a recent trip to Aldi at $3.89 ..not my kind of price. Anywho I hope you all are having an amazing holiday season, if you recreate or put your twist to the recipe tag me .
As always , With Love Sneikothediva
1 box Duncan Hines spice cake mix
1 cup heavy cream
4 eggs
1/2 cup veg oil …combine all these to your bowl stir or beat on low 60 seconds.
…
1/3 pumpkin purée
Pinch pumpkin spice (optional)
1 tablespoon maple butter or maple syrup
1/2 teaspoon vanilla extract..stir in all ingredients or mix 15 seconds.
…
Crushed pecan dusted in flour…fold in your pecan mixture to the batter ..butter and grease pan of choice .
Bake at 350 ..mini cakes 12 mins…tube Bundt pan may take 40 mins ….(2) 9 inch round may take 20 mins..keep in mind oven times vary ..check with a skewer every 15 mins if your making bigger cakes.
For cupcakes..10 mins max….
…GLAZE
tablespoon maple butter…
Pumpkin spice creamer and powder sugar..
Thinner glaze more liquid..thicker less liquid
..If you don’t have maple butter don’t use regular syrup in the glaze ..it’ll have an artificial sweet taste .
Ultra Soft Maple Syrup Chiffon Cake
Hi, I'm Zoe. I'm sorry that my blog, Bake for Happy Kids is permanently unavailable but you can continue to watch my video at my YouTube channel. Happy Cooking and Baking!
Pumpkin spice latte at home #coffee
HOLIDAY SPICE CAKE WITH MAPLE FROSTING | GLUTEN FREE & REFINED SUGAR FREE (EASY & HEALTHY)
Hello everyone, welcome back to my channel! Hope everyone is staying safe during such times. I was sitting at home and thought to myself.. why not spice up the holiday, with a holiday spice cake?!? Today I am sharing a perfect healthy dessert that screams that the holidays are around the corner. For this recipe, you will need the following ingredients:
THE SPICE CAKE:
1) 188 grams Blanched Almond Flour
2) 24 grams (3 Tbsp) Coconut Flour
3) 3/4 Tsp Baking Soda
4) Pinch of Himalayan Salt
5) 1 Tbsp Ground Cinnamon
6) 1 Tbsp Ground Ginger
7) 1 1/2 Tsp Ground Cardamom
8) 3/4 Tsp Ground Nutmeg
9) 3/4 Tsp Ground Cloves
10) 3/4 Tsp Ground Allspice
11) 3 Large Eggs
12) 1/2 Cup Coconut Oil
13) 1/2 Cup Maple Syrup or Honey
14) 3 Tbsp Coconut Sugar
15) 1 Tbsp Vanilla Extract
16) 110 grams (3/4 Cup) Coarsely grated apples (peeled)
THE MAPLE FROSTING:
1) 1 Cup cashews (soaked for minimum 5 hours or over night)
2) 1/4 Cup + 1/2 Tsp Maple Syrup
3) 2 Tsp Water
4) 1 1/2 Tsp Vanilla Extract
5) 1/8 Tsp Himalayan Salt
6) 1 Tsp Lemon Juice
DIRECTIONS:
1) Preheat the oven to 350 degree's Fahrenheit and line a 8x8 pan with parchment paper. If you don't have the size of the pan, you can try making one with your existing pans (look at the video for an example).
2) In a medium bowl sift the almond flour and the coconut flour. Add the baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground cloves, and ground allspice and mix.
3) In a separate bowl, mix the eggs with the coconut oil, honey/maple syrup, coconut sugar, and vanilla extract.
4) Peel and coarsely grate your apple and fold the coarsely grated apple (110 grams) to the egg mixture .
5) Add the wet ingredient mixture bowl with the eggs) to the dry ingredient mixture (bowl with the flours). Mix until everything is combined together.
6) Pour the batter into your lined pan and bake in the oven for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
7) Move on to making the frosting. Drain and wash the soaked cashews and add them to a blender. Blend and then add the remaining ingredients (maple syrup, water, vanilla extract, salt and lemon juice).
8) Allow the cake layer to cool before applying the frosting. Once cooled, add the frosting to the cake and decorate with pieces of walnuts and ground cinnamon, or any other toppings of your choice!
9) Slice into pieces and ENJOY!!!
Thanks again for stopping by. I hope you enjoyed this video and I hope you enjoy this amazing festive dessert!! Until next time!
INSTAGRAM:
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Condensed Milk:
Brownies:
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