Maple Cinnamon Buttercream (Frosting)
This maple and cinnamon buttercream can be used for cupcakes or to sandwich together layers of my mini pumpkin cakes.
Servings: 12 swirled or layered mini cakes (or 24 flat iced cupcakes)
Ingredients
- 250 g icing sugar (confectioners sugar) sifted?
- 80 g softened butter?
- up to 50ml milk ?
- 1 tbsp cinnamon paste or 1 tsp cinnamon extract
- 1 tsp ground cinnamon
- 2 tbsp maple syrup
- ?1 tsp cocoa powder optional
- disposable piping bag
- star nozzle optional
Instructions
- 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.
Notes
If you cannot get either cinnamon extract or cinnamon paste just use extra ground cinnamon. Cinnamon extract is sold by Lakeland, cinnamon paste is found in little jars at Morrison's supermarket but curiously, to my knowledge, nowhere else - which is a shame as it's might fine stuff.
