Tag Archives: cream cheese frosting

Miss Maple

Recipe#28 : maple flavoured walnut cake 


“If we are what we eat… We must be awfully sweet!”



430 gr (3½ cups) flour

1 ½ tbsp baking powder

½ tsp salt

170 gr (¾ cup) butter – room temperature

100 gr (½ cup) brown sugar

2 eggs

450 gr (1 ½ cups) maple syrup

180 ml (¾ cup) milk

180 gr (1 cup) chopped walnuts


150 gr philadelphia cream cheese

8 tbsp butter

8 tbsp brown sugar

150 gr (1 ¼ cup) confectioners sugar


Whisk together the flour, baking powder and salt and set aside. In another bowl combine butter and brown sugar until smooth and creamy then add the eggs, one at the time. Gradually add the maple syrup. Add the flour mixture to the wet ingredients helping yourself with the milk. Once everything is combined, fold in the walnuts. Divide the batter in two equal parts and pour in two 23 cm (9 inch) sized pans. Bake at 180° (350F) for around 30 minutes. Let the cakes cool completely.

For the frosting, beat cream cheese, butter and sugar until smooth. Then gradually add the confectioners sugar.

Once the cakes have cooled down trim the tops to create a flat surface. Place one cake on your serving plate, cover with a layer of frosting and then top with the second cake. At this point, cover the top and sides of the cake with the remaining frosting.

If leftovers remain, make sure you store them in the fridge.


A & J



Recipe#9: carrot muffins 


“Good things come to those who bake.”



2 – 3 carrots, peeled and grated

1 small apple, peeled and grated

60 gr (1/4 cup) chopped walnuts

180 gr (1 1/3 cup) all-purpose flour

150 gr (¾ cup) granulated sugar

½ tsp baking soda

1 tsp baking powder

1 ½ tsp ground cinnamon

2 eggs

120 ml vegetable oil

1 tsp vanilla extract

Cream cheese frosting (optional): 

50 gr (¼ cup) butter

100 gr (½ cup) cream cheese

3 tbsp powdered sugar

½ tsp vanilla extract


Preheat oven to 180° (350 F).

In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.

Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.

For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!