Walnut Cupcakes with Maple Frosting
"Unlike their full-fat cousins, which get their softness from oil and butter, light cakes rely less on fat and more on sugar and liquids. More sugar minimizes the development of gluten proteins (the primary source of toughness in cakes), but it can also cause excess browning, especially if dairy products are present. Pull the cake from the oven when a wooden pick inserted in the center comes out with moist crumbs still clinging to it...."
INGREDIENTS
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1/2 granulated sugar
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1/2 packed brown sugar
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6 tablespoons butter
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3 eggs
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1 vanilla extract
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8 cake flour
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1/2 baking soda
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1/4 salt
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1/4 ground cinnamon
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1/2 buttermilk
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1/3 walnuts
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2 walnuts
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1/2 cream of tartar
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3 egg whites
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3/4 maple sugar or granulated sugar
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1/4 water
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1 salt
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