This maple cinnamon buttercream is used to fill today’s mini pumpkin cakes.
Seriously, don’t worry if you cannot find the recommended cinnamon extract or cinnamon paste to make this maple cinnamon buttercream. You can make your buttercream taste just as cinnamon-y with ordinary ground cinnamon powder.
Nevertheless, if you are in the UK, do take a peep at Morrisons. Hunt out the cinnamon paste from their Food Fusions range. I first discovered it two years ago and the best way to describe it is a heavy cinnamon jam. It’s the consistency of nutella but strongly cinnamon flavoured. It’s also a very pleasing shade of deep red. The weirdest thing about this cinnamon paste is that it’s a supermarket own brand product. I know of no main brand equivalent. Never have I found the stuff sold or made anywhere else.
It makes damn fine cinnamon buttercream – especially with with addition of maple syrup here.
Ways to use cinnamon buttercream
You can use this cinnamon buttercream either to top cupcakes or sandwich layer cakes together. You might also use this cinnamon buttercream to cover the outside or larger cakes Peggy Porschen style. I think I can feel another cinnamon buttercream making session coming on… I’m certainly craving that cinnamon aroma!
- 250g icing sugar, sifted?
- 80g softened butter?
- up to 50ml milk ?
- 1 tbsp cinnamon paste (or 1 tsp cinnamon extract)
- 1 tsp ground cinnamon
- 2tbsp maple syrup
- ?1 tsp cocoa powder (optional)
- disposable piping bag
- star nozzle (optional)
- Using a large electric mixer or food processor, beat the butter, maple syrup and cinnamon(s) until very soft.
- Gradually beat in the icing sugar and cocoa powder (if using).
- Beat in the milk until you have a soft piping consistency then leave the mixer running a little longer to lighten it further.