Maple Easter Cupcakes

For the cupcakes

• 1 cup self-raising flour
• 1/2 cup cocoa powder
• 1 cup maple sugar
• 1/2 cup unsalted butter
• 1 large egg
• 2/5 cup whole milk
• 1/2 tsp vanilla extract

For the topping

• 1 cup cream cheese, softened
• 1/2 cup butter, softened
• 1/2 tsp pure vanilla extract
• 3 tbsp + 1 tsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• Mini eggs, for optional decoration

1. Heat the oven to 180°C. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.
2. In another large bowl use an electric hand mixer to beat together the maple sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.
3. Add half the flour and half the milk/egg mixture to the creamed butter and maple sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.
4. Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean.
5. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
6. Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.
7. Pipe the buttercream on top of each cupcake, then decorate with mini eggs.