Maple Walnut Cakes
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 34
- Sodium
- 146
- Total: 1 hr 27 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 12 min
Ingredients
2 cups baking mix
1 egg
1/2 cup maple syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Glaze:
1 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1/4 cup heavy cream
12 walnut halves, for garnish
Directions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
- In a large bowl, measure out 2 cups of baking mix, and set aside.
- In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.
- Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve.