Vermontmaplespicecupcakes Recipes

BUTTERMILK MAPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch square baking pan.
• Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
• In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
• Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
• Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pan.

VERMONT MAPLE SPICE CUPCAKES

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.

VERMONT MAPLE CAKE

Steps:

• In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
• In another bowl, combine oil, egg yolks, water and maple flavoring.
• Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
• In a large metal bowl (not plastic), beat egg whites until foamy.
• Add cream of tarter.
• Whip at high speed until stiff peaks form.
• Pour egg yolk batter over egg whites.
• Fold together gently until blended.
• Fold in nuts.
• Pour into an ungreased 10-inch angelfood cake pan.
• Bake at 325F for 55 minutes. Increase temperature to 350°F Bake 10 minutes longer until top springs back when touched.
• Cool upside down (use a FULL 2 liter soda bottle for this).
• Remove from pan. Drizzle with glaze.
• Sprinkle with nuts.

MAPLE CUPCAKES

Steps:

• Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
• Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
• Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
• Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
• Fold in walnuts.
• Fill 12 cupcake liners two-thirds full.
• Bake at 350 degress for 20-22 minutes.
• Cool completely before frosting.

VERMONT SPICE CAKE

Steps:

• In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
• In a bigger mixing bowl, add sugar and butter; beat until creamy.
• Add eggs; beat for 2 minutes.
• Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
• Gradually beat in flour mixture.
• Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
• Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
• Cool in pans on a wire rack for 15 minutes.
• Turn cakes out onto wire rack to cool completely.
• For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
• Add the maple flavoring; stir to mix well.
• When the cake is cooled, cut each cake horizontally in half with long serrated knife.
• Frost cake between the layers and on top; leave sides unfrosted.
• Sprinkle chopped nuts evenly over top of cake.

VERMONT MAPLE PECAN COOKIES

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.