Maple-Walnut Cupcakes with Candied Walnuts

Maple-Walnut Cupcakes with Candied Walnuts (Adapted from MS Baking Handbook)

For the cupcakes

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 cup milk
1 1/2 cups walnuts, toasted and chopped medium-fine

For the maple buttercream

3 large egg yolks
1 cup pure maple syrup
16 tablespoons unsalted butter, cut into small pieces

For the candied walnuts

1/4 cup granulated sugar
1/4 cup water
1/8 teaspoon fresh lemon juice
24 walnut halves

To make the cupcakes

Preheat the oven to 350

Into a large bowl, whisk together flour, baking powder, cinnamon and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Mix in the eggs, one at a time, until combined. Mix in vanilla. Add the flour mixture in two parts, alternating with the milk - beginning and ending with the flour. Fold in the walnuts.

Evenly divide the mixture between 2 12 cup muffin tins (about 1/3 cup per cupcake) lined with paper liners. Bake, rotating pans halfway through, until golden and the tops spring back when lightly pressed in the center, about 16 to 20 minutes. Remove and place on a wire rack to cool for a couple mixture. Carefully turn the cupcakes out and reinvert on a cooling rack so their top sides are up.

To make the buttercream

In a large mixing bowl, beat egg yolks on until light and fluffy, about 5 minutes.

In a medium saucepan, bring the maple syrup to a boil over medium to medium-high heat. Let cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.

With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completley incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, and mix until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

Frost the cooled cupcakes with the buttercream.

To make the candied walnuts

In a medium saucepan, combine sugar, water and lemon juice. Over high heat, bring the mixture to a boil and cook, without stirring, until it turns a golden amber color - about 3 to 4 minutes. Remove from the heat.

Add the walnuts - stir the walnuts with a wooden spoon to completely coat them in the mixture. Using a fork, carefully move out the nuts, one at a time, to a baking sheet lined with parchment paper. While working quickly, try to let any excess caramel drip off the walnuts. Let the walnuts sit on the parchment for about 5 minutes to harden. Top each frosted cupcake with a candied walnut.

Makes 24 cupcakes.

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