Maple Buttercream

To frost cupcakes

In a large mixing bowl , beat egg yolks on until light and fluffy , about 5 minutes.

In a medium saucepan , bring the maple syrup to a boil over medium to medium-high heat.

Let cook until it registers 240 degrees on a candy thermometer , about 15 minutes.

Remove from heat.

With the mixer running , slowly pour syrup down the side of the bowl in a slow , steady stream , until completely incorporated , about 1 minute.

Continue beating until bowl is just slightly warm to the touch , 4 to 5 minutes.

Add butter , one piece at a time , and mix until thoroughly incorporated and the frosting is fluffy , about 4 minutes more.

egg yolks, light maple syrup, unsalted butter