Double-Maple Cupcakes

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 cup milk 1% low-fat
• 0.5 teaspoon imitation maple flavoring 
• 0.3 cup maple syrup 
• 3 tablespoons maple syrup 
• 1.8 cups powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 tablespoons stick margarine softened
• 5 tablespoons stick margarine softened
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
3. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk.
5. Combine milk and 1/4 cup maple syrup.
6. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.
7. Spoon batter into 12 muffin cups lined with paper liners.
8. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
9. To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat).
10. Spread the frosting over cupcakes.