Maple Cupcakes, With Canadian Maple Syrup

I am officially out of Canadian maple syrup. I used the last for these cupcakes that got rave reviews. The recipe is from Vegan Cupcakes Take Over The World. I thought the frosting was a flop, but I was the only one who had a textural problem. The icing is made with powdered soy milk and I felt it was just a tad too grainy. It is very light though. I ended up adding a bit of powdered sugar to the frosting though because I started to panic. It probably didn’t need it. Some times I find it hard to separate a personal preference and a recipe flop. The cake was very good, as usual.

The candied walnuts were a flop and I knew it when I was mixing them and put them on the pan to cool. I’ve made candied walnuts before and knew I didn’t heat the syrup for long enough and the syrup seized. However, the crumbly bits really were a good thing for these cupcakes. A nice texture contrast. I would probably repeat the mess up again if I made them again.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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