Happy Thanksgiving!
As promised here is the recipe for Maple Icing to use on top of the Pumpkin Spice Mini Muffins.
We hope you have a wonderful Thanksgiving shared with family and friends. Enjoy the day giving thanks for good food and good company.
Enjoy!
Avec Amour, Victoria and Alexander
Maple Icing
3/4 Cup Butter
3 Cups Powdered Sugar
1/4 Cup Maple Syrup
1/2 teaspoon Ground Cinnamon
1. In a stand mixer with the paddle attachment beat the butter until fluffy, add sugar 1 cup at a time until light and fluffy.
2. Beat in maple syrup and cinnamon until combined,
put into piping bag with star tip, I used an Ateco #843 tip and decorate mini muffins,
or use mini offset spatula and spread icing on top of mini muffins. Store in refrigerator up to 3 days. If you make icing ahead of time let it warm up a little then stir before putting into piping bag otherwise it will be too cold and hard to work with.
Ingredients
- 3/4 Cup Butter
- 3 Cups Powdered Sugar
- 1/4 Cup Maple Syrup
- 1/2 teaspoon Ground Cinnamon
Instructions
- In a stand mixer with the paddle attachment beat the butter until fluffy, add sugar 1 cup at a time until light and fluffy.
- Beat in maple syrup and cinnamon until combined, put into piping bag with star tip, I used an Ateco #843 tip and decorate mini muffins, or use mini offset spatula and spread icing on top of mini muffins. Store in refrigerator up to 3 days. If you make icing ahead of time let it warm up a little then stir before putting into piping bag otherwise it will be too cold and hard to work with
