These are basically little mapley, gingery muffins with a delightful maple glaze on the top. They were super awesome, but the maple awesome is best consumed warm, not too long after they have cooled out of the oven and you have frosted them. Eat them then, or within 12-24 hrs max. After that, I noticed a drop down in the awesome, mostly because they are so teeny tiny, I think they get stale fairly quickly. They're still good a day later, don't get me wrong, but the squeal of 'OH THESE ARE SO NICE' (don't you say that??) will spring forth from you a lot more if they are still a teensy bit warm.
LITTLE MAPLE CAKES (via 'My Little House Coobook')
1 and 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ginger
2 Tablespoons butter
1/2 cup maple syrup
1/2 cup sour cream
Maple Icing Ingredients:
1 cup confectioner's sugar
1/2 tablespoon butter, softened
1/4 teaspoon vanilla
1/3 maple syrup
Grease one 24 yield mini muffin pan, or two 12 yield mini muffin pans. Preheat oven to 375 degrees. Melt the 2 tablespoons of butter. Mix the dry ingredients. Combine the wet ingredients (egg, butter, sour cream, syrup) in another bowl. Add the dry ingredients to the wet ones. Mix until blended. Put 2 tablespoons batter into each mini muffin slot.
Bake 12 minutes. Remove and let cool on a rack.
For the icing, blend the sugar, butter, salt and vanilla with a mixer, and then add the remaining syrup. Glaze mini muffins and then EAT THEM!
I didn't have these with tea or hot cider, but I wish that I had.