Maple/Pecan Kiss Cakes

These we're inspired by a recipe in Country Living Magazine(February,06)

I call these, Kiss Cakes instead of cupcakes because these are so...........Small.

I made them in miniature cupcake papers and placed a whole pecan in the batter before baking them.

With everyone around me, dieting or eating smaller portions after all the holiday frenzy.These seemed a perfect treat to enjoy with coffee........... 3 wonderful bites of Maple heaven.

I also made a little thumbprint impression on top of each one and filled with Maple syrup.

Maple Cupcakes

(makes 18 regular cupcakes, or 36 kiss cakes)

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup (pure,do not subtitute)

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped

Heat oven to 350. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean about 20 minutes. Cool completely. Ice with Maple-Butter Frosting

Maple Butter Frosting

1/3 cup butter (softened)

1 lb sifted powder sugar

3/8 cup real maple syrup (pure, don't substitute)

1 teaspoon vanilla ( again pure, don't substitute)

Blend butter and sugar in mixer. Start slow. Add vanilla and maple syrup, and beat until very smooth. Your ready to ice the cakes.

Note: Since I used minicupcake papers I did bake for about 15 min........Instead of the 20 minutes for regular cupcakes.

"These taste very much like a Maple bar donut!"