Maple Smash Cake

makes 1, 3 tiered 4" smash cake

INGREDIENTS

• 3 tablespoons unsalted butter, melted
• 1 tablespoon neutral oil (grapeseed)
• ⅔ cup maple syrup
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• ½ cup whole milk

INSTRUCTIONS

1. Preheat the oven to 325, and line 8 cups in a muffin pan with cupcake liners.
2. In a medium bowl, beat with an electric mixer the melted butter and oil.
3. Stream in the maple syrup and keep beating.
4. Next, add the egg and beat until combined.
5. Sprinkle the flour, baking powder and salt evenly over the batter, and beat just to combine for a few seconds, then add all of the milk at once.
6. Beat everything until smooth, scraping down the sides of the bowl as you go.
7. Divide the mixture into the prepared cups or 2 (probably could do 3) 4" tins
8. Bake for 20 minutes for cupcakes or 30 minutes 4" tins.
9. For cake tins let cool, cling wrap, and freeze. Thaw before frosting.

Notes

frost with Coconut Whipping Cream or regular frosting