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Laura's Little Maple Cakes
Source:  My Little House Cookbook, pg. 22 - 24

Dry Ingredients ~
1-1/4 c flour
1/2 tsp baking soda
pinch salt
1/2 tsp ginger

Wet Ingredients ~
2 T unsalted butter (melted)
1/2 c maple syrup
1 egg
1/2 cup sour cream
butter to grease tins

Preheat oven to 375.  Mix wet and dry ingredients in separate bowls.  Add wet ingredients to dry ingredients.  Grease muffin tins and fill them, using two tablespoons, one to scoop the batter, 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 the pans.

Maple Icing ~
1 c confectioner's sugar
1/2 T unsalted butter, softened
pinch salt
1/4 tsp vanilla
1/3 c maple syrup

To make maple icing, 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 while the icing is still moist, garnish with a variety of toppings like a blueberry, raspberry, pecan, currant or edible flower (such as an unsprayed violet, red or white clover, pansy, lilac, or lavender).