Sandalwood Nut Cupcakes with Maple Frosting



½ cup granulated sugar

½ cup packed brown sugar

6 tablespoons butter, softened

3 large eggs

1 teaspoon vanilla extract

225g cake flour (about 2 cups)

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

½ cup buttermilk

⅓ cup plus 2 tablespoons roasted sandalwood nuts 





  1.   Preheat oven to 220°.

  2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed.

  3. Add eggs, 1 at a time, beating well after each addition.

  4. Stir in vanilla. Increase speed to high; beat for 1 minute.

  5. Combine flour and next 3 ingredients, stirring well.

  6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined.

  7. Stir in 1/3 cup of sandalwood nuts

  8. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups.

  9. Bake at 180° for 20 minutes or until a wooden pick inserted in centre comes out with moist crumbs clinging. (Cupcakes will look slightly pale.)

  10. Cool in pan 5 minutes. Remove from pan; cool on wire rack.

  11. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.

  12. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil.

  13. Cook, without stirring, until candy thermometer registers 115°.

  14. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.

  15. Spread about 3 rounded tablespoonfuls frosting over each cupcake.

  16. Sprinkle with remaining 2 tablespoons nuts.

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