IE 11 is not supported. For an optimal experience visit our site on another browser.

Maple cakes

Servings:
Makes 12 cakes Servings
RATE THIS RECIPE
(0)

Ingredients

For cakes
  • 1/2 cup maple syrup
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cup baking mix, bisquick®
For glaze
  • 1/2 cup maple syrup
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cup baking mix, bisquick®
  • 1 cup confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 1/4 cup heavy cream
  • 12 cup walnut halves, for garnish

Preparation

Baking Directions:

Preheat oven to 350°F.

Line a 12-cup muffin tin with paper liners.

In a medium bowl, beat together egg, maple syrup, heavy cream, and vanilla extract.

In a large bowl put baking mix.

Add wet ingredients to the baking mix and beat until well incorporated, about 1 minute.

Gently stir in chopped walnuts.

Fill muffin tins about two-thirds full.

Bake until golden brown, about 10 to 12 minutes.

Cool before removing from pan and cooling completely on a wire rack.

For glaze:Stir together confectioners’ sugar with pump­kin pie spice, maple syrup, and heavy cream.

  Whisk slowly until a thick but pourable con­sistency is reached.

Dip cakes into the icing bowl to coat the top, and garnish each with a walnut half.