The maple is among the most prized trees in the American Northeast, beloved for its bright fall foliage as well as the syrup made from its sap in the spring. Here the crimson autumn leaves are cast in marzipan and placed atop maple-flavored cupcakes and frosting. Keep these cupcakes in mind for Thanksgiving or a leaf-peeping picnic in the country. Unfrosted cupcakes, still warm from the oven, are great for breakfast. For where to find the leaf cutters, see Sources, page 342.

　　

Ingredients

makes 24 standard or 66 mini

　　

For Cupcakes

2 3/4 cups all-purpose flour, sifted

　　1 tablespoon baking powder

　　1 teaspoon salt

　　1/2 cup (1 stick) unsalted butter, room temperature

　　2 cups pure maple syrup, preferably Grade B

　　3 large eggs, room temperature

　　1 cup milk

　　1 teaspoon pure vanilla extract

　　

For Decorating

Maple Buttercream (page 309)

　　Marzipan Maple Leaves (instructions follow)

　　

Step 1

Preheat oven to 350°F. Line standard or mini muffin tins with paper liners. Sift together flour, baking powder, and salt.

　　

Step 2

With an electric mixer on medium-high speed, cream butter until smooth. Add the maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture, and beat well to combine. Beat in milk and vanilla until combined.

　　

Step 3

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 20 minutes for standard, 10 to 13 minutes for minis. Transfer tins to wire racks to cool completely before removing cupcakes.

　　

Step 4

To finish, use an offset spatula to spread each cupcake with maple buttercream. Top with marzipan leaves. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.

　　

Marzipan Maple Leaves

Step 5

Divide 5 ounces marzipan into thirds, and tint with red, orange, and brown gel-paste food colors (see page 299 for instructions). Knead all pieces together briefly until colors are streaky. Using a rolling pin, roll out marzipan to 1/8 inch thick on a work surface lightly dusted with cornstarch. Cut out 24 leaves using a 2 1/4-inch leaf-shaped cookie cutter for standard cupcakes or 66 leaves using a 1 3/4-inch cutter for minis. Marzipan leaves can be stored up to 1 day at room temperature in an airtight container, between layers of parchment paper.

　　Martha Stewart's Cupcakes