Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/3
cup yellow cornmeal
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup butter or margarine, softened
1
cup granulated sugar
1
teaspoon maple flavor
2
eggs
3/4
cup milk
4
cups (1 lb) powdered sugar
2
tablespoons butter or margarine, softened
2
teaspoons maple flavor
3
to 4 tablespoons milk
Maple leaf candies, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.
