Walnut Cupcakes with Maple Frosting

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 6 tablespoons butter softened
• 0.5 cup buttermilk 
• 2 cups cake flour 
• 0.5 teaspoon cream of tartar 
• 3 large egg whites 
• 3 large eggs 
• 0.5 cup granulated sugar 
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 1 teaspoon vanilla extract 
• 0.3 cup walnuts divided toasted chopped
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• muffin liners
• candy thermometer

Directions

1. Preheat oven to 35
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. Stir in vanilla. Increase speed to high; beat for 1 minute.
4. Weigh flour.
5. Combine flour and next 3 ingredients (through cinnamon), stirring well.
6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined. Stir in 1/3 cup walnuts.
7. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups.
8. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. (Cupcakes will look slightly pale.) Cool in pan 5 minutes.
9. Remove from pan; cool on wire rack.
10. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
11. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 23
12. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.
13. Spread about 3 rounded tablespoonfuls frosting over each cupcake.
14. Sprinkle with remaining 2 tablespoons nuts.