1/3 cup plus 2 tablespoons walnuts, toasted, chopped, and divided
1/2 teaspoon cream of tartar
3 large egg whites
3/4 cup maple sugar or granulated sugar
1/4 cup water
Dash of salt
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Increase speed to high; beat for 1 minute.
Weigh flour. Combine flour and next 3 ingredients (through cinnamon), stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined. Stir in 1/3 cup walnuts.
Place 12 muffin cup liners in muffin cups; divide batter evenly among cups. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. (Cupcakes will look slightly pale.) Cool in pan 5 minutes. Remove from pan; cool on wire rack.
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form. Spread about 3 rounded tablespoonfuls frosting over each cupcake. Sprinkle with remaining 2 tablespoons nuts.
I just made these cupcakes about 1 hour ago.....please use less sugar than the receipe calls for!!! I have a super sweet "tooth" and found these cupcakes way too sweet!! I may have to throw them out, my husband also says they are too sweet....On the positive side,
they came out nice and moist..
I have made them twice now and my family love them. Maple sugar is not easy to come by in Australia, so I used maple syrup instead. Didn't have a candy thermometer either, so just guessed cooking temps and time. But I just love that frosting...yummmmy. I didn't find the cupcakes too sweet, but I used raw sugar. Don't know if that makes a difference? My only query is: Do the cupcakes need to be refridgerated due to the raw egg whites in the frosting?
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