Guest Post: Maple Syrup Cupcakes

There are so many ways to make something sweet. Sugar is the king and the most common. You’ll see high fructose corn syrup or artificial sweeteners in a number of commercial goods. Honey and agave syrup are becoming more common in recipes but not much beats maple syrup. Here is a guest post from Jacinta. Take a look….

When I first made these cupcakes, I was pleasantly surprised at how simple and tasty they were. Made regular-sized ones, as well as mini-versions so I could share them with my colleagues. All of them enjoyed it, and loved the whiff of maple syrup – it reminded them of yummy breakfast pancakes. 😉

Since then, I’ve included this into Bren and my regular breakfast staples, and we love it warmed up each time. I like doing up an easy homemade (healthy) berries jam to go along with it as well, so that the tartness of the jam complements the simple cupcake – just mix a cup of your favourite berries + 1 tbsp of chia seeds + 1 tsp of honey and blend! Have it set overnight in the fridge. Naturally, this jam keeps best only within 3-5 days.

Baking can be so therapeutic, and when I can share the joy of it with others, it really makes my day!

Maple Syrup Cupcakes

125g chopped butter, room temperature (1/2 cup)

1 cup self-raising flour

1/3 cup brown sugar

1/4 maple syrup

2 whole eggs

1. Place all ingredients into a large mixing bowl, and beat up till it is pale and smooth.

2. Bake in the oven at 180 degrees C for 15-20 mins, depending on the size of your cupcakes.

3. Serve warm, with your favorite tea! :)”