Hickory Cupcakes

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Ingredients FOr Cupcakes

Makes 24~

  • 2 ½ cups sugar

  • ¾ cup hickory syrup

  • 2/3 cup butter (softened)

  • 3 large eggs

  • ¼ teaspoon salt (we like sea salt)

  • 2 teaspoons baking powder

  • 2 ½ cups flour

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon nutmeg (optional)

  • ¼ teaspoon ground ginger (optional)

Instructions

1.     Cream together butter and sugar until smooth and fluffy

2.     Add eggs, vanilla, and hickory syrup and beat on medium speed for 2 minutes

3.     In a separate bowl, lightly mix together all dry ingredients (flour, baking powder, salt, and spices) with a fork

4.     Add in dry ingredient mixture alternately with milk (in other words, add 1/3 of dry ingredients, then 1/3 of milk, and repeat until both are all added into the mixture). Mix well.

5.     Pour batter into cupcake tins, filling each tin 2/3 of the way full.

6.     Bake at 325⁰ for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7.     Cool to room temperature before frosting

Ingredients For FROSTING

  • ½ cup butter

  • 1 cup packed brown sugar (we make our own using white sugar and molasses)

  • ¼ cup of hickory syrup

  • ¼ cup half n’ half (or milk)

  • 2 cups powdered sugar

  • ½ teaspoon vanilla extract

INSTRUCTIONS

1.     Melt butter in a medium saucepan over medium heat.

2.     Add brown sugar and allow the mixture to reach boiling; Boil for 2 minutes

3.     Remove from the heat; add the cream or milk, stirring slowly, and then return the saucepan to the heat.

4.     Remove the saucepan from the heat as soon as the mixture starts boiling again and cool until lukewarm

5.     Beat in sugar and vanilla, beating it until the mixture becomes fluffy

Garnish with hickory nuts (or almonds, if you’re cheaters like us.)