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Maple Syrup Cupcakes:
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Preheat oven to 170 C (or 150 C if using a dark coloured pan).
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Melt butter over heat in a small saucepan. Keep an eye on the butter, we want it to melt and the brown bits to appear. Once you see the brown bits appear at the edges of the melting and you see the butter turn slightly brown, take it off the heat. Let it cool.
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Using an electric mixer with the whisk attachment, whisk your eggs, egg yolk, vanilla, milk, and maple syrup till incorporated. Slowly add in your cooled melted butter.
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Sift flour, salt, sugar and baking powder into a separate bowl. Stir to mix them all up.
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Now, mix the wet ingredients into the dry ones, all at once. The mix might be alittle thick. If it gets too thick to handle, add some dashes of milk.
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Add in your mix-ins (such as chocolate chips) if any. I used a very embarassing amount of chocolate chips! Divide mixture into your muffin tray.
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Bake them for approximately 15 - 18 minutes. A toothpick inserted in the muffin should come out clean when they are done.
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Leave them on a cooling rack to cool.
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Rose Icing:
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In a big bowl, using your electric mixer, beat butter until it has a creamy consistency. Add in the sugar, a cup at a time. Make sure to mix it well with the butter. Next, add in the vanilla, milk and rose extract. Now increase your electric mixer to medium or high and beat the entire mixture till fluffy. Add milk if it becomes too dry.
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Add your optional red food colouring for that great colour! Spread the icing onto your cooled cupcakes when ready. And devour!
