Maple Cakelets Recipe
Flavored with maple syrup, these maple cakelets fill your kitchen with fall aroma as they bake.
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter
- ⅔ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- 1 tablespoon maple syrup
- Chocolate Ganache
- 4- ounce semi-sweet chocolate
- ½ cup heavy cream
- Maple glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon heavy cream (add more when needed)
Instructions
- Position the rack in the lower third of the oven and preheat the oven to 350 F (180 C). Grease and flour the wells of a mini fluted Cakelets pan and tap out the excess flour. Or use this pan release spread.
- in a medium bowl, mix flour, baking powder, and salt. Set aside.
- In another medium bowl (or a bowl of an electric mixer) beat the butter and sugar on a medium speed until light and fluffy about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time and mix well after each addition. Beat in the vanilla and maple syrup until just incorporated.
- Reduce speed to low and add flour mixture and the milk, mix until blended. Do not overmix.
- Spoon batter into prepared pan, about 2/3 or ¾ full. Spread the batter so the centers aren't higher than the sides. Bake until cakes are lightly golden, and a toothpick inserted between the edge and center of the Cakelets comes out clean for about 20 minutes. Transfer pan to wire rack to cool, about 10 minutes.
- Transfer the pan to a wire rack and let the cakelets cool in the pan for 10 minutes. Turn the cakelets onto the cooling rack and allow them to cool completely. Decorate the cake with powdered sugar and serve.
- How to Make Chocolate Ganache
- Place chopped chocolate in a heat-proof bowl, warm the cream in the microwave and pour over chocolate and stir until smooth. Dip the cooled Cakelets into the ganache, allow the chocolate to set before serving.
- How to Make Maple Glaze
- Stir the powdered sugar, maple syrup, and milk/cream together in a small bowl until smooth. Dip the Cakelets face down into the glaze and wipe the excess glaze against the edge of the bowl. Then place the Cakelets on a wire rack for about 15 minutes for the glaze to dry.
Notes
Make-Ahead instructions
Cakelets can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting or glaze can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. How to store the maple cake
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Once the cakes are completely cooled, place them on a cookie sheet in the freezer for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter and decorate and serve.
Cakelets can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting or glaze can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. How to store the maple cake
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Once the cakes are completely cooled, place them on a cookie sheet in the freezer for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter and decorate and serve.
Nutrition
Calories: 319kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 124mgPotassium: 116mgFiber: 1gSugar: 23gVitamin A: 521IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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