maple syrup icing and cupcakes

maple butter icing

  • 170 g (⅓ cup) unsalted butter, at room temperature
  • 140 g (⅓ cup) maple butter
  • 2,5 ml (½ tsp) vanilla extract
  • 90g (1 cup) icing sugar


  1. Beat the butter and maple butter in a large bowl until soft.
  2. Add half of the icing sugar and beat until smooth.
  3. Add the remaining half of the icing and beat until well incorporated in the icing. 
Using a Thermomix:
  1. Insert the butterfly whisk.
  2. Add all ingredients in the mixing bowl.
  3. Mix 30S/V3
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