In honour of National Cupcake Week we thought it only fitting to get baking some cupcakes at Taste of Glasgow HQ, so here you go some easy peasy maple syrup squeazy cupcakes.

Ingredients:

• 115g self raising flour, sifted
• 115g of soft butter/margarine (I recommend stork)
• 2 free range eggs
• 160ml of maple syrup
• 50g soft brown sugar

for the frosting

• 140g of butter at room temp
• 280g of icing sugar, sifted
• 3 tbsp maple syrup
• a little cocoa powder for sprinkling

Prep: 15-20 mins    Cooking Time:  17 mins    Serves: 12

1. Preheat your oven to 180 degrees and line your muffin tin with paper cases
2. Now beat the butter, sugar together in a bowl (or mixer) until it becomes a creamy mixture then beat in the maple syrup
3. Beat in the eggs, one at a time
4. Then add the flour to your mixture and stir until all mixed together, be careful not to over beat the mixture at this point
5. Now add a fill your paper cases – don’t over fill, I’d recommend a large tablespoon and a bit per case
6. Then cook for 17mins in the oven until golden and risen, then place on a wire rack to cool
7. For your frosting beat the butter, icing sugar and maple syrup together until its pale and fluffy and then only when your cupcakes are completely cooled then top with the frosting
8. You can either spread the frosting on the top with a spatula or use a piping back to pipe the frosting on
9. Then finally sprinkle with some cocoa powder and serve with lovely cup of whatever you fancy

Now get tasting your baked delights and Enjoy!