Syrupy Vanilla Maple Cakes

These beautifully light vanilla cakes are infused with a heavenly maple vanilla syrup. Serve with cream and a hot cup of tea.

25 mins
45 mins


  1. 115g brown sugar
  2. 115g salted butter, melted
  3. 3/4 cup (220g) Queen Pure Maple Syrup
  4. 2 tbsp custard powder
  5. 210g self-raising flour
  6. 150ml milk
  7. 2 tsp Queen Vanilla Bean Paste
  8. 1 large egg, lightly whisked

Method - Syrup

  1. Step 1

    Prepare vanilla syrup by combining sugar, maple syrup & water in a small saucepan. Bring to a simmer, stirring until all sugar is dissolved. Add Vanilla Bean Paste and set aside to cool.

Method - Cakes

  1. Step 1

    Preheat oven to 180°C, grease and line a 12-cup muffin tray. Combine butter, sugar and pure maple syrup in a large saucepan over low heat until sugar has dissolved. Remove from heat, stir in Vanilla and allow to cool for 15 minutes.

  2. Step 2

    Once butter & sugar mixture has cooled, sift custard powder & flour into mixture, followed by milk. Mix until just combined, then add egg and mix until smooth. Use a jug to pour mixture into muffin cases until two thirds of the way up the cake. Bake for 45 minutes until golden and an inserted skewer comes out clean. While cakes are still warm, brush with vanilla syrup. These are ideal served warm with whipped cream.