This frosting can be refrigerated in an airtight container for up to three days. Bring to room temperature before using.

　　

Ingredients

makes enough for 2 dozen cupcakes (about 2 cups)

　　3 large egg yolks

　　1 cup pure maple syrup, best quality

　　2 sticks (1 cup) unsalted butter, cold, cut into small pieces

　　

Step 1

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240°F on a candy thermometer, about 15 minutes. Remove from heat.

　　

Step 2

With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter