To shake things up a bit, I thought I’d attempt making
cupcakes without using my favourite ingredient of chocolate. So I came across this
Martha Stewart recipe and whipped up these beautiful walnut and
cinnamon cupcakes with maple syrup buttercream and candied walnuts. And they
were yummy! The cupcake is quite light meaning you can go back for more, has a
hint of spice through the use of cinnamon, and has a lovely buttercream which adds the
right amount of sweetness. If your buttercream is a bit runny and starts going
over the sides of the cupcakes, like mine initially did, set it aside for a while to make
it easier to work with.
Thil
xx