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These cupcakes will make you the star of the office or party. They are spongy, savory, and “sexy” (according to dotconor.tumblr.com) with a healthy dollop of sweet maple frosting to round it out to perfection.
Bourbon Cupcakes with Maple Frosting
• 3/4 cup soy milk • 1 1/2 teaspoons apple cider vinegar • 1 1/4 cups all-purpose flour • 1 teaspoon baking powder • 1/4 teaspoon baking soda • 1 tablespoon ground flax seed • 1/2 teaspoon cinnamon • 1/4 teaspoon salt • 3/4 cup sugar • 1/4 cup canola oil • 2 1/2 tablespoons bourbon
• 1/4 cup melted vegan margarine • 1 to 2 cups confectioner’s sugar • 2 tablespoons real maple syrup • 1/2 teaspoon vanilla extract • Soy milk • 12 pecans
1. Preheat the oven to 350 F. Put cupcake liners in the muffin pan. 2. In a small bowl, mix milk and apple cider vinegar. Set to the side. 3. In a large bowl, combine flour, baking powder, baking soda, flax, cinnamon, and salt. 4. In another large bowl, mix sugar, canola oil, bourbon, and the soy milk mixture. Add dry ingredients to wet and stir. Batter should be smooth. 5. Pour batter into cupcake liners. Each cupcake should be even (approximately 1/2 way filled). Bake cupcakes for approximately 12-15 minutes. Allow to cool before applying the frosting. 6. To make the frosting, combine butter, maple syrup, vanilla extract, and 1 cup of confectioner’s sugar in a mixing bowl. Add more sugar and a dash of soy milk to make frosting smooth. Mix on low speed until frosting is thick and peaking. 7. When the cupcakes have cooled, top with frosting. Garnish with a pecan and enjoy!
In case you didn’t know, Magnolia Cupcakes was made famous by Sex and the City and it is known for its delicious treats. The person getting sued by Magnolia was a co founder of the company.. That person sold her share and opened Buttercup Bake Shop- a cupcake shop that I stopped at while celebrating a friend’s birthday last November. Lemme just say that this is a total plug for Buttercup Bake Shop. It was sincerely the best cupcake I have ever consumed.
So if you’re in the area, you should totally grab one. You won’t regret it!
1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.
2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.
3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.
4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.
6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.
7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.
Butterbeer Cupcakes Makes 18 . For the cupcakes: . 2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup dark brown sugar, packed 3 large eggs 1 1/2 teaspoon vanilla 1 teaspoon butter flavoring 1/2 cup buttermilk 1/2 cup cream soda . For the ganache: . 1 11-oz. package butterscotch chips 1 cup heavy cream . For the buttercream frosting: . 1/2 cup (1 stick) unsalted butter, softened 1/3 cup butterscotch ganache 1 teaspoon vanilla 1 teaspoon butter flavoring 1/8 teaspoon salt 1 16-oz. package powdered sugar Splash of milk or cream (as needed) . For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. . Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks. . For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. . For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
1 stick unsalted butter, room temperature, plus more for greasing pans 1 cup firmly packed dark-brown sugar 1/3 cup granulated sugar 2 cups cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large eggs 1/2 cup buttermilk mixed with 1 teaspoon vanilla 1 1/4 cups canned solid-pack pumpkin
Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup
Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.