Maple Petits Fours
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Maple Petits Fours are delicate little cakes infused with the warm flavour of pure maple syrup. Made with all purpose flour, eggs, butter and confectioner's sugar, these elegant treats come together in just 45 minutes from start to finish, with 20 minutes of preparation and 25 minutes of baking. Finished with a dusting of confectioner's sugar, they suit anyone looking for a sophisticated dessert or afternoon tea accompaniment.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gconfectioner's sugar
- 100 gunsalted butter, softened
- 100 ggranulated sugar
- 60 mlpure maple syrup
- 2large eggs
- 20 gunsalted butter, melted
- 1 mlvanilla extract
- 5 gkosher salt
- 20 gunsalted butter, for greasing
- 50 gconfectioner's sugar, for dusting
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease a 12-cup muffin tin with unsalted butter.
- 2
In a medium bowl, whisk together flour, confectioner's sugar, and kosher salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer to ensure the butter is fully incorporated.
- 4
Add the maple syrup, eggs, and vanilla extract to the bowl and mix until well combined.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- 6
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cakes will continue to cook in the tin.
- 8
Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- 9
Once the cakes are completely cool, dust them with confectioner's sugar and serve.
Tip: These cakes are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- 10
To make the maple syrup glaze, whisk together 60ml of pure maple syrup and 20g of unsalted butter in a small bowl until smooth.
- 11
Drizzle the maple syrup glaze over the cooled cakes and serve.
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