Chocolate Guinness Stout Cupcakes with Creamy Fudge & Bailey’s Buttercream Frosting

Guinness and Chocolate Cupcakes with Chocolate and Baileys Buttercream

Chocolate Guinness Stout Cupcakes

 

I just finished reading a really moving book that tells the true story of Sasha Martin, called Life From Scratch. The book is sad, inspiring, raw, and sensitive. Along the way you feel the mood and emotion of her childhood as she moves into adulthood. Each chapter is a blessing of recipe(s) from her life’s journey. One of the recipes is a Chocolate Guinness Cake with Baileys Buttercream which I’ve adapted into cupcakes and added a bit of extra chocolate fudge frosting as a bonus. I’ve seen cake recipes before that use Guinness so I was especially excited to try this, and it was fabulous. Pick up her book if you haven’t read it- it’s a great read.

Happy Saint Patrick’s Day!!

Saint Patricks Day Cupcakes

Baileys Irish Cream and Chocolate Fudge Buttercream

Choc Guinness Stout Cupcake

Chocolate and Guinness Stout Cupcakes

Chocolate & Guinness Stout Cupcakes

recipe adapted from the book Life From Scratch by Sasha Martin

yield: 16 cupcakes 

12 Tbsp (1  1/2 sticks)  unsalted butter, room temp

1 Cup Guinness Extra Stout Beer (take the beer out ahead of time and let sit on the counter unopened so that it is not cold)

1 Tbsp Vanilla

3/4 Cup unsweetened Cocoa powder

1  1/2 Cup sugar

1  1/4 Cup all-purpose flour

1 tsp baking soda

2 large eggs, room temp

Preheat the oven to 350° F. In a small saucepan heat the butter until just melted, then whisk together with the Guinness, vanilla, and cocoa. While the Guinness mixture is cooling, line cupcake tins with paper liners. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into the wells of the cupcake tins filling 2/3 full; exactly 1/4 cup of batter. Bake for ~ 15-20 minutes or until skewer inserted comes out clean. (baking time in a regular oven is around 19-20 minutes. I used my convection oven at 325° F and baked mine for exactly 15 minutes). Cool completely.

Prepare a piping bag fitted with a large round tip (or your choice of tip) and fill each side of the bag with chocolate fudge frosting and Baileys frosting-it’s handy to use a “two tone” piping bag if you can find one.

 

Dark Chocolate Fudgy Frosting

recipe adapted from Sweetapolita

1 Cup plus 2 Tbsp unsalted butter, room temp

1 Cup  plus 3 Tbsp confectioners sugar

1/3 Cup (40 g) extra dark unsweetened cocoa (I used Hershey’s extra dark)

1/4 Cup hot water

1/4 Cup sour cream

1 tsp vanilla

generous pinch of salt

5 oz. bittersweet chocolate (I used Ghiradelli) melted and cooled

 

In a food processor place all but the melted chocolate and pulse until incorporated. Add the melted chocolate and pulse until smooth. Chill frosting is not using right away.

Bailey’s Irish Cream Buttercream

recipe from Life From Scratch by Sasha Martin

3 sticks unsalted butter, softened

1 lb. confectioners sugar, sifted

2-4 Tbsp Baileys Irish Cream

 

Whip the soft butter until fluffy. Add the confectioners sugar on low speed, then increase to medium high, and drizzle in enough Baileys to get the buttercream loose and fluffy. To achieve a whiter frosting whip it 5-10 minutes, scraping the bowl occasionally.

 

 

 


Mini Rose Cupcakes With Sugared Rose Petals

rose cupcake with vanilla bc and sugared rose petalrose cupcake

This is my new favorite way to bake mini cupcakes-in “party cups”. The cake does not stick and they push right out- no peeling of paper needed. Perfect for a party! I was in one of those girly, pretty in pink kind of moods today, so decided to make mini rose cupcakes. You can pair the cupcakes with either pistachio buttercream or vanilla buttercream, but they are especially pretty with sugared rose petals.  I chose to divide the vanilla buttercream and tint half of it with rose pink. Pistachio and rose is a classic combination-made popular by middle eastern and certain cultures. If you use rose flavor- just make sure to use a subtle amount because they flavor can turn soapy tasting if too heavy.

rose cupcakes with pistachio bc and rose petals

rose cupcakes with pistachio buttercream and sugared rose petals

 

Rose Cupcakes

(yield: 24-28 mini cupcakes)

1  1/2 Cup + 2 Tbsp. Cake flour

1  1/2 tsp. baking powder

1/2 tsp. salt

1/2 Cup (1 stick) unsalted butter, softened

3/4 Cup sugar

3 (Lg,) egg whites (room temp)

1 tsp. vanilla

2  tsp. rose water (make sure to use rose water and NOT extract)

1/2 Cup milk (room temp)

1. Preheat the oven to 350° F. Prepare mini muffin tins with paper liners or use “party cups” as I have done here. If you use party cups you simply place them on a sheet pan; no other prep is needed.  In a medium bowl whisk together the flour, baking powder, and salt, set aside. In the bowl of a stand mixer cream together the butter and sugar until light and fluffy; about 2 minutes. With the mixer on medium low speed, add the egg whites one at a time, stopping to scrape down the sides and bottom of the bowl. Mix until combined. Mix in the vanilla and rose water. Starting with the flour mixture add 1/3 of the mixture alternating with the milk in two additions, ending with the flour mixture. Note: if you desire you can add a little pink gel food coloring paste if you want a pink colored cake.

2. Fill the cups or tins 2/3 full with batter. The batter really rises, so resist the urge to fill them further. Bake in a preheated oven at 350° F for about 10-12 minutes or until a wooden skewer comes out clean or if you press on them lightly the cake springs back.  The cakes will not brown. Frost  cooled cupcakes with either Pistachio Buttercream (recipe below) or Vanilla Buttercream, decorate with optional sugared rose petals.

Pistachio Paste

1 Cup shelled unsalted & roasted pistachio nuts

3/4 Cup sugar

3 Tbsp. water

2 Tbsp. pistachio oil (or vegetable oil)

1. Prepare a sheet pan with either a Silpat or by lightly greasing with vegetable oil.

2. Pour the water in a saucepan and then add the sugar. With a clean finger mix the sugar and water until it looks like wet sand. Have a cup of water with a clean pastry brush placed in the cup.  Bring the sugar to a boil stirring to dissolve the sugar. Once sugar dissolves-stop stirring. If sugar crystals form along the sides of the pan; use the wet pastry brush to let water drip down to dissolve the crystals. Continue to cook until the mixture comes to a light caramel color. Remove the pan from the heat and stir in the nuts. Return to the heat and cook until comes to a medium amber color. Working quickly- pour the nut mixture onto prepared pan and with a heat proof spatula do your best to flatten out nuts. Allow the nuts to cool until they become hard.

3. Once mixture is hard and completely cooled- use your hands to break apart any large clumps. Place the mixture in a food processor and pulse several times to initially break up the mixture. Proceed to process the mixture until it starts to form a thick paste. When the blade no longer seems to move add the oil and continue to process until as smooth as possible.

Swiss Meringue Vanilla Buttercream

4 large egg whites

1 Cup sugar

3 sticks unsalted butter, room temp

2 tsp. vanilla

In the bowl of a stand mixer combine the eggs whites and sugar and place over a pot with simmering water. Whisk the egg whites and sugar and heat until the sugar has dissolved and the mixture is about 160 degrees F on an instant read thermometer* (*alternatively- you can feel the mixture with your first two fingers and if you don’t feel any sugar granules then it is ok). Turn off the heat. Attach the mixer bowl onto the mixer with the whisk attachment and whisk the mixture on medium until the bottom of the bowl is almost cool to the touch and the mixture has turned into a nice stiff meringue.  This will take several minutes. With the mixer on medium high, add the softened butter one tablespoon at a time and continue to mix until all the butter is incorporated and the mixture is smooth. It will go through a curdled looking stage as it mixes; but don’t worry keep adding the butter and it will come together. Add in the vanilla and mix to combine.

For Pistachio Buttercream: Mix in 4-5 Tbsp. Pistachio paste (recipe above) and 1-2 drops of “Mint Green” colored gel paste

For PInk/White Vanilla Two toned Buttercream: Divide buttercream into two equal portions. Tint one half with 3-5 drops “Deep Pink Rose” colored gel paste- mix well to combine. Prepare a large piping bag by standing it upright in a tall glass fitted with chosen piping tip (such as star tip). Place one color down inside of the pastry bag and the other color down the other side; make sure to get the buttercream down all the way to the tip. I find it helpful to place each color inside a disposable pastry bag and squeezing each color down inside the bag.

For sugared rose petals: Place a small amount of liquid pasteurized egg whites (such as 100 % liquid egg whites) in a bowl. Have your organic (non pesticide) rose petals already cleaned and dried. Using a soft clean brush- brush each rose petal (front and back) and then sprinkle with fine granulated sugar. Place petals inside a mini muffin tin to dry. This is best done the day before you assemble your cupcakes- as it takes them several hours to dry completely.

Note: any leftover buttercream may be frozen in an airtight container. To use from frozen; allow buttercream to thaw at room temperature, then rewhip using the whisk attachment.


Chocolate Salted Caramel Cupcakes

There are certain things in life I cannot live without.

A bathtub.

A camera.

Strong coffee.

Real butter.

And salt-(preferably kosher salt).

Don’t even think about taking my salt away. It will not be pretty. You will see an ugly side of me you don’t want to encounter. Remember the scenes when Lou Ferrigno turned into The Hulk? Yeah, it’s something like that. I’m sure as I advance in age some day- some balding, stern Dr. will tell me I have to give up salt- and then I will wrestle him to the ground and feed him a salted caramel cupcake. He will take one bite and come over to the dark side. Immediately.

Please don’t lecture me. It will do NO good. This is right up there with convincing me to floss my teeth every day. Don’t bother wasting your words. Your attempt is futile. I love my salt. I especially love sweet and salty. I REALLY love salted caramel. You will have some salted caramel leftover after making these-You’re welcome.  Pour it over vanilla ice cream.

salted caramel cupcakes

 

chocolate and salted caramel cupcake

Dark Chocolate Cupcakes

makes 24-28 cupcakes

2 Cups sugar

1 3/4 Cup all purpose flour

3/4 Cup extra dark brute cocoa (such as Hershey’s Special Dark)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. kosher salt

2 large eggs, room temp

1 Cup whole milk, room temp

1/2 Cup vegetable oil

2 1/2 tsp. vanilla extract

1 Cup hot strong coffee

1. Preheat oven to 350° F. Line two standard size muffin tins with cupcake liners.

2. In the bowl of a stand mixer combine the sugar and sift the next 5 ingredients over the sugar directly into the bowl. Combine with a fork to mix. In a glass measuring container mix the eggs, milk, vegetable oil and vanilla with a fork. Add  the egg mixture to the mixer bowl and with the paddle attachment beat on medium speed for about 2 minutes; stopping once or twice to scrape the bottom and sides of the bowl. Stir in the hot coffee and carefully mix by hand with a large spatula. The batter will be very thin. Pour batter into prepared lined tins; no more than 2/3 full. Three measured Tablespoons is about 2/3 full; it’s helpful to measure out one into a well and then you can eyeball the rest. A scant full standard size ice cream scoop is another good way to get 2/3 full. Resist the urge to over fill as you don’t want to get cupcakes that spill over the cupcake liner- but rather you want a more flat cupcake. Bake in 350° F preheated oven for about 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes tins to cool completely over a wire rack. Frost with caramel frosting and drizzle with salted caramel drizzle.

Salted Caramel Buttercream

4 sticks (2 Cups) unsalted butter, softened

8 Cups confectioners sugar, sifted

2 tsp. whole milk

1 Cup of (cooled) caramel (see recipe below)

2 tsp. kosher salt

In a stand mixer cream together the butter until soft. Add the sugar about one cup at a time and beat until smooth. Beat in the milk then add the cooled caramel and salt and beat until smooth.

Caramel and (Salted Caramel Drizzle)

2 C sugar

1/2 C water

1 1/2 C heavy cream; nuke until slightly warm

4 Tbsp. unsalted butter

1/2 tsp. kosher salt (save for salted caramel drizzle)

In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then divide caramel by half into two heat proof containers. Add the salt to half the quantity of caramel (for the salted caramel drizzle). Let cool.

Enjoy

 


Tangerine Mini Cupcakes with Vanilla Buttercream and Candied Kumquats

Being a foodie, I like to be intrigued by trying foods I’ve never had before. The kumquat suddenly intrigued me. For years I had always walked by that little mysterious orange fruit and never paid it any attention. This year though something happened that was unexpected. It was kind of whispering my name from afar. Just me and the little fruit in the produce aisle. Beckoning me to come over and say hi. A slight flirt and tease-as to say, well hello there-why have you not noticed me before? Kind of like the quirky guy in chemistry class who you suddenly notice one day is kind of cute and a lot less quirky and lo and behold he was there all along. You just never noticed before because you were too busy with your bunsen burner. Sorry for the ninth grade flashback. Anywho~ the kumquat. It was daring me to buy it and take it home and make something yummy with it. So I did. It was cute and quirky, but very tasty.

kumquats clustered 2

Candied Kumquats 2

                           Candied Kumquats

Tangerine Cupcakes 5

Tangerine Cupcakes 3

Tangerine

Tangerine Mini Cupcakes with Vanilla Buttercream & Candied Kumquats

Candied Kumquats

1 pint kumquats, washed, stems removed

1/3 Cup water

1 Cup granulated sugar

2 Tbsp. corn syrup

Slice the washed kumquats into thin slices; about 3-4 slices for each kumquat, being careful to discard all seeds. In a heavy saucepan combine the water, sugar and corn syrup. Bring to a boil and add in the sliced kumquats. Reduce to simmer and simmer for about 5 minutes until the slices are translucent. Turn off the heat and remove from the heat and allow the kumquats to cool in the syrup. Store kumquats in the syrup in a glass jar in the refrigerator. They will keep for several weeks. (The citrus syrup is great over crepes or drizzled over a warm biscuit with butter).

Cupcakes

(yield: ~ 36 mini cupcakes)

1  1/2 Cups cake flour

1  1/4 tsp. baking powder

1/4 tsp. salt

1/2  Cup unsalted butter, softened

1  1/4 Cup granulated sugar

2 Lg eggs

zest of one tangerine

3 Tbsp. fresh squeezed tangerine juice

1 tsp. vanilla bean paste (or 1 tsp. vanilla will do)

1/3 Cup milk

1. Preheat the oven to 350 degrees. Prepare a mini muffin tin(s) with paper liners or use a silicon pan if you can.

2. Sift (or whisk) together the dry ingredients and set aside.

3. Cream the butter and sugar until fluffy on medium high speed until fluffy; about 3 minutes. Add the eggs one at a time and beat well after each addition. Stop the mixer from time to time to scrape the bowl as needed. Add in the zest, orange juice and vanilla and beat to combine. Reduce the speed to low and add in the flour mixture in 3 additions, alternating with the milk in two additions; ending with the flour. Mix until just combined.

4. Fill each cupcake well to 3/4 full and bake for 18-20 minutes. Allow the cakes to cool in the pan for about 7 minutes then remove to a wire rack to continue cooling. Frost with buttercream when cooled and garnish with a slice of candied kumquat.

Vanilla Buttercream

2 Lg. egg whites

1/2 Cup sugar

2 sticks unsalted butter

1 tsp. vanilla

orange gel food coloring paste (optional)

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add vanilla,  then beat until smooth. Add the optional orange food gel paste if using, stir to combine.


Pink Champagne Cupcakes With Champagne Buttercream for Breast Cancer Awareness

Last year I did a few recipes with pink in mind in the spirit of Breast Cancer Awareness Month. This year I would like to continue the tradition and post more recipes with pink as a message in tribute for continued awareness. The month of October is for Breast Cancer Awareness. Wear  your pink proudly. Men, this means you too; you know that pink shirt you have hiding in the back of the closet? Pull it out baby. Women everywhere will stop and thank you.  Everyone who knows me knows I love anything retro. This recipe is one of those 1950 retro style cakes. The recipe hails from Oceana restaurant in New York. Instead of a big cake I decided to make cupcakes. The recipe will make about 24 cupcakes or a good 2 layer standard size 8 or 9 inch cake. One last thing- make sure to sip a good glass of bubbly when you are whipping up this wonderful cake….There’s just the right amount leftover for sharing a glass with a loved one.

To your health, and a toast to all the ladies out there who are breast cancer survivors.

Cheers,

xoxo Suzie

 

Pink Champagne Cake (cupcakes)

Recipe adapted from Oceana Restaurant in New York

Yield: 24 cupcakes or a 2 layer 8 or 9 inch cake

3 Cups Cake flour

1  1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

3/4 Cup unsalted butter (1  1/2 sticks) room temp

2 Cups sugar

6 egg whites (6 oz.) (I like to use ” liquid egg whites” in the carton  and fill to the 6 oz. mark on a liquid measuring cup)

1 tsp. vanilla extract

2 Cups pink Champagne, room temp

red food coloring

Champagne Buttercream

3 sticks unsalted butter, softened

1 lb. confectioners sugar

3 Tbsp.  pink champagne

1 tsp. vanilla

To make the cake: Preheat the oven to 350 degrees F. Sift all the dry ingredients together through a mesh sieve and set aside. In a mixer bowl cream the butter and sugar until fluffy, about 5 minutes. Add the egg whites slowly until combined. Add vanilla and mix. Add the dry ingredients in 3 additions; alternating with the champagne in 2 additions, and ending with the flour mixture until combined. Tint the batter if desired to a shade of pink with pink or red food coloring. Fill the cupcake liners 2/3 full and bake for about 18-20 minutes until a few moist crumbs show when pierced with a wooden skewer or until cakes bounce back when pressed lightly. Let cool and frost with champagne buttercream.

To make the buttercream: Cream the butter along with sifted confectioners sugar until creamy and combined well. Add the champagne and vanilla and beat until combined. Careful not to overbeat or the liquid can cause the buttercream to separate.


Snickers Cupcakes

Who doesn’t love a good Snickers. Chocolate, creamy peanut nougat, and caramel. What’s not to love?? Who doesn’t love a good chocolate cupcake. If a Snickers and cupcake had a baby this would be it. A perfect marriage. Talk about a bun in the oven. Is there anything else to say? This recipe is wordy enough, so I’ll just stop right there. Enjoy.

Suzie

Snickers Cupcakes

Peanut Praline

1/2 Cup granulated sugar

2 Tbsp. water

1/4 Cup salted “party” peanuts

1. Prepare a rimmed sheet pan with either a Silpat silicone liner or grease lightly. In a small saucepan combine sugar and water. Bring to a boil over high heat until medium-dark amber in color. Turn off the heat, remove from burner and stir in peanuts, pour out onto prepared sheet pan, let cool completely and place in a plastic ziplock bag and bash with a meat mallet to grind into fine powder. Set aside for peanut praline buttercream filling.

Swiss Meringue Buttercream

8 egg whites

2 Cups granulated sugar

6 sticks (3 Cups) unsalted butter

2 tsp. vanilla

*Peanut Praline (from above)

* 4 oz. Bittersweet chocolate bar, chopped fine, melted and cooled

1. In the mixer bowl of a stand mixer place the egg whites and sugar and place over a saucepan of simmering water.

2. Heat the egg white mixture while whisking until the temperature is about 160 degrees and/or the mixture is very warm to finger touch and can no longer feel any sugar crystals between your fingers.

3. With the whisk attachment; place the bowl on the stand mixer and whip until you have a stiff meringue and the bottom of the bowl is barely warm. Add the butter one tablespoon at a time until all of the butter is incorporated; mix on high speed. Add the vanilla and whip until smooth.

4. Divide buttercream

To make Peanut Praline Buttercream Filling: Take about 2 Cups of buttercream and stir in 1/2 Cup of the * peanut praline. Set aside for filling cupcakes.

To make Chocolate Buttercream: Take the rest of the buttercream and beat in the cooled, melted bittersweet chocolate until smooth. Use this to frost cupcakes.

Devils Food Cupcakes

makes ~ 24 cupcakes

3/4 Cup unsalted butter, room temp

2  1/4 Cup Sugar

3 eggs, room temp

1  1/2 tsp. vanilla

2  1/4 all-purpose flour

3/4 Cup Extra dark cocoa powder (such as Hershey’s special dark, or regular cocoa powder)

1  1/2 tsp. baking soda

1/2 tsp. salt

3/4 Cup buttermilk, room temp

3/4 Cup  coffee, room temp

1/3 Cup Purchased caramel sauce, mixed with pinch of salt (For drizzling cupcakes)

1. Preheat oven to 375° degrees.

2. Cream together the butter and sugar until light &  fluffy; about 2 minutes. Add eggs one at a time and beat until combined; stopping to scrape down bowl in between each addition. Add vanilla, stir to combine. In a small bowl, combine dry ingredients and whisk to combine; set aside. Combine buttermilk and coffee together in a liquid measuring cup; set aside. Add dry ingredients alternatively with buttermilk coffee mixture ending with flour mixture, beating after each addition.

3. Fill cupcake liners 2/3 full. Bake at 375° degrees F for 15-20 minutes or until a toothpick inserted in center comes out clean. Don’t be tempted to overfill as they rise quite a bit! Let cakes cool on a wire rack in pans for 10 minutes then remove to wire rack to let cool the rest of the way completely.

Cupcake Assembly-

Make a hole in the cupcake using apple corer, fill with Peanut Praline Buttercream. Frost with swirl of Chocolate Buttercream. Drizzle with salted caramel topping. Top with small slice of snickers candy bar.


Butter Pecan Mini Cupcakes with Maple Buttercream

Have you ever been to Montreal? It’s such a beautiful city. Quite a few years ago I went to a conference there for work. I have to admit; I ditched one of my classes about a quarter way into the lecture after my head was bobbing up and down and I could barely stand myself. I headed out into the street and started zipping into as many shops as I could before I had to be back for my next lecture. One of the things I noticed rather quickly was there are a lot of shops displaying maple syrup. Canadians are really proud of their maple syrup and they should be. It’s top quality. They like to use their maple syrup in a lot of things; not just over pancakes. I came across a store that had maple syrup tastings. What, stop, whoa…maple syrup tastings? that’s right. There is light, darker, darkest; whatever you like. I learned a lot that day about maple syrup. I learned you should never settle for anything but the real thing. These cute little mini cupcakes are topped with maple buttercream. Make sure to use the best you can find.

Butter Pecan Mini Cupcakes

yield: 24 mini cupcakes

recipe: adapted from 200 mini cakes & bakes

1/2 Cup (1 stick)  unsalted butter, room temp

1/2 Cup sugar

1  1/2 tsp. vanilla

2 eggs

1/4 Cup milk

1 Cup cake flour

1/2 tsp. salt

1  1/2 tsp.  baking powder

1/2 Cup finely chopped pecans

whole pecans, toasted, to decorate

Maple Buttercream

1 Cup unsalted butter, room temp

1/2 Cup confectioners sugar, sifted + more if needed

1/2 tsp. salt

1 tsp. vanilla bean paste

6 Tbsp. real maple syrup

1. Preheat the oven to 350 degrees F. Place a 24 well silicone mini muffin cup liner on a baking sheet. Conversely if you don’t have a silicone muffin pan you can use regular mini muffin pan with paper liners.

2. Cream the butter and sugar until fluffy. Add the eggs and beat until smooth. Add the milk, vanilla and stir. Combine the rest of the dry ingredients and whisk to combine. Add the flour mixture and beat to combine. Stir in the chopped pecans.

3. Fill the wells of the mini muffin cups with one Tablespoon of batter. Bake for about 11-12 minutes or until a wooden skewer comes out clean. Let the cupcakes cool for about 2 minutes and then remove to a wire rack to continue cooling until completely cool.

4. Frost cupcakes [use a start tip if you have one] with Maple butter once cakes are completely cool and top with a whole toasted pecan.

Buttercream:

Cream together the butter and sugar until light. Add in the salt and vanilla and beat until smooth. Add the maple syrup, beat until smooth. Add any additional confectioners sugar if needed one Tbsp. at a time if buttercream is too soft.