Maple Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard or mini muffin tins with paper liners.
3. 3
   Sift together flour, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter until smooth.
5. 5
   Add the maple syrup, and beat until combined.
6. 6
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7. 7
   Add flour mixture, and beat well to combine.
8. 8
   Beat in milk and vanilla until combined.
9. 9
   Divide batter evenly among lined cups, filling each three-quarters full.
10. 10
    Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 20 minutes for standard, 10 to 13 minutes for minis.
11. 11
    Transfer tins to wire racks to cool completely before removing cupcakes.
12. 12
    To finish, use an offset spatula to spread each cupcake with maple buttercream.
13. 13
    Top with marzipan leaves.
14. 14
    Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.
15. 15
    Divide 5 ounces marzipan into thirds, and tint with red, orange, and brown gel-paste food colors (see page 299 for instructions).
16. 16
    Knead all pieces together briefly until colors are streaky.
17. 17
    Using a rolling pin, roll out marzipan to 1/8 inch thick on a work surface lightly dusted with cornstarch.
18. 18
    Cut out 24 leaves using a 2 1/4-inch leaf-shaped cookie cutter for standard cupcakes or 66 leaves using a 1 3/4-inch cutter for minis.
19. 19
    Marzipan leaves can be stored up to 1 day at room temperature in an airtight container, between layers of parchment paper.