PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
- Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
- Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.
SPICED MAPLE & MUSTARD GINGER CUPCAKES
This rich maple ginger cake is spiced with hints of mustard giving it an extra zest while the dried and fresh figs balance the sweetness of the maple syrup. Perfect for a holiday celebration, an afternoon accompaniment to tea, or just a weeknight pick-me-up!
Provided by SMDC
Categories Baking
Time 40m
Yield 15
Number Of Ingredients 27
Steps:
- Instructions
- Preheat the oven to 350°F. Line pan with cupcake liners.
- In a small bowl, whisk together Dijon mustard, buttermilk, and baking soda and set aside.
- Using an electric mixer fit with a paddle attachment, beat together the butter, brown sugar, maple syrup, and molasses on high until fluffy.
- Meanwhile, in a medium bowl, sift or vigorously whisk the flour, baking powder, ginger, cinnamon, nutmeg, and salt to thoroughly combine. Set aside.
- When butter mixture is well blended, add the eggs one at a time, until incorporated.
- Fold the chopped dried fig into the butter and egg mixture. Alternate adding the mustard-buttermilk mixture and the flour mixture until everything is combined. Avoid over-mixing.
- Divide batter evenly among the prepared cupcake tins (about 1/4 cup per cupcake). Bake in the center of the middle rack of the oven until a toothpick inserted into the center of each comes out with moist crumbs attached, 15 to 20 minutes. Let cool in the pan for 5 to 10 minutes, and then remove from pan and place on a wire rack to cool completely before frosting.
- While cooling, make the frosting. In the bowl of the mixer fitted with the paddle, beat cream cheese, butter, maple syrup, fig jam, and dry mustard powder until soft and fluffy. Carefully incorporate powdered sugar in 3 additions, beating until combined. Adjust consistency with more syrup or sugar, if necessary. Set aside for assembly.
- Prepare garnish by heating butter, maple syrup, and dry mustard powder in a small sauce pan until bubbling. Drop in the fresh figs, stirring gently with a rubber spatula until figs are thoroughly coated and cooked for 1 minute. Lift figs out of syrup mixture and cool on a wire rack or parchment paper.
- To assemble, spread the buttercream evenly over tops of the cupcakes. Place the cupcakes in the refrigerator and chill until ready to serve. Prior to serving, decorate with the maple butter basted figs, cookies, and/or toasted yellow mustard seed "sprinkles." Serve and enjoy!
Nutrition Facts : Calories 470, Carbohydrate 78, Cholesterol 65, Fat 17, Fiber 1, Protein 5, SaturatedFat 9, ServingSize 1 cupcake, Sodium 370, Sugar 54
SPICED MAPLE MUSTARD
Have grill masters on your Christmas list? Consider giving them a special homemade mustard flavored with maple syrup, allspice and turmeric. Everyone just loves it. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 45m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE SAUCE
This maple sauce is served over Jane's Deluxe gingerbread cake. Jane is the owner of a restaurant, Jane's On The Common,in Halifax, Nova Scotia. I like this sauce served over an old-fashioned cottage pudding or ice cream. Recipe adapted by the Chatelaine Test Kitchen.
Provided by Elly in Canada
Categories Sauces
Time 15m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over low heat.
- In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter.
- Whisk in icing sugar until smooth, then maple syrup and rum.
- Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble.
- Immediately pour into a small pitcher.
- Serve over squares of gingerbread.
- Sauce will keep well, covered and refrigerated, up to 3 days.
- Reheat in a low microwave until warm.
Nutrition Facts : Calories 348.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 98.6, Sodium 22, Carbohydrate 43.5, Sugar 41.5, Protein 1.8
VERMONT MAPLE SPICE CUPCAKES
This great cupcake combo is inspired by the flavors of Vermont. Be sure to use pure maple syrup in this recipe!
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 18 cupcakes
Number Of Ingredients 20
Steps:
- For the cupcakes: Preheat oven to 350 degrees and line cupcake pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter, shortening, and sugar until fluffy. Beat in eggs. Beat in sour cream and water. On low speed gradually add flour mixture and beat until smooth. Stir in nuts.
- Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to cooling racks to cool completely.
- For the frosting: In a medium mixing bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar. Add vanilla and maple syrup and beat until smooth and creamy.
- Frost cooled cupcakes with frosting and top each cupcake with a pecan half.
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