Laura's Little Maple Cakes

from My Little House Cookbook

Laura's Little Maple Cakes

1 1/4 cups flour
1/2 tsp baking soda
pinch salt
1/2 tsp ginger
2 Tbsp butter
1/2 cup maple syrup
1 egg
1/2 cup sour cream
butter to grease tins

Preheat oven to 375. Melt 2 Tbsp butter in small saucepan over medium heat. Put dry ingredients in one bowl and mix. Combine wet ingredients in another bowl and whisk together. Add the wet to the dry ingredients. Mix quickly, just until thoroughly blended. Grease mini muffin tins (makes 24 minis) and fill using two tablespoons...one to scoop the batter, and the other to push it off into the tin. Bake for 12 minutes or until the cakes are a light golden color. When they are cool enough to handle, remove from pan.

Maple Icing

1 cup powdered sugar
1/2 Tbsp butter, softened
pinch salt
1/4 tsp vanilla
1/3 cup maple syrup

Blend sugar, butter, salt and vanilla. Add maple syrup and beat until completely smooth. Decorate each cake by dipping the top of each into the icing and giving it a twist. Turn it right side up, and garnish while the icing is still moist.

Toppings

sprinkles
sliced strawberry
raspberries or blueberries
dried currants
1/2 seedless grape dipped in sugar
1/8 tsp strawberry jam