Maple Syrup Cupcakes with Cream Cheese Frosting

For the cupcakes:

• 175g self-raising flour
• 125g softened butter
• 2 medium eggs
• 80g sugar
• 50g soft dark brown sugar
• 60ml semi skimmed or whole milk
• 30ml pure maple syrup (preferably amber syrup for its rich taste)
• 12 cupcake cases

For the frosting:

• 200g cream cheese, softened
• 100g butter, softened
• 1/2 tsp pure vanilla extract
• 50ml pure maple syrup (preferably amber syrup for its rich taste)

For the cupcakes:

1. Preheat the oven to 180C/gas 4
2. Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the sugar and brown sugar until fully combined.
3. Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add the maple syrup to the mixture. Mix well.
4. Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
5. Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill.
6. Bake in the oven for 20 minutes – have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Leave to cool ready to ice later.

For the frosting:

1. Add the cream cheese and butter to a bowl. Beat on high until light and fluffy.
2. Add the vanilla and syrup. Start off slow, then increase the mixer speed to high. Beat until very fluffy, and syrup is mixed in well.
3. Gradually add the icing sugar in and whisk until smooth.
4. Use immediately, or store in the fridge for up to 2 days. Chilled frosting will need to be brought to room temperature and whipped again so it will spread smoothly.