Wednesday, November 24, 2010

Apple Cider Cupcakes With Maple Cream Frosting & Givaway Winner!


First I would like to announce the winner of the To Romance, With Love cookbook package is Susan who said:

My husband and I celebrated our 27th wedding anniversary this year. We met in college only weeks before I was diagnosed with cancer. He actually took care of me through surgeries, radiation, and chemo. To think we were only 19 at the time! 

I can't express how much I love him. It was love at first sight. When I saw him from across a crowded dance floor, I thought "that is the man I'm going to marry."

We are very much in love, and tell one another several times a day. I practically count the minutes until he comes home from work. I just can't wait to be with him again.
I cook nearly every night. I have a cookbook collection so I can find new recipes for us to enjoy.

I'm actually not much of a dessert maker, but I do have this exceptional romantic cake recipe called The Surprise Cake. Let's just say that the frosting is made out of freshly whipped cream, and there is a secret to keeping the cream from sliding off of the cake. I think I have said enough. Let's just say, it's one romantic cake.


This is what Dave Valletta, the author had to say about Susan's comment:

To Romance, With Love thanks those who took the time to think of a meal ending Romantic Dessert. From Tarts to dipped strawberries, any of these tasty treats would be the perfect topping for a Romantic dinner. But romance is more than just sweet endings, it's a feeling that begins with a thought and ends with an action. A romantic night is a short story that you a can read over and over again. The dessert that caught my heart was not just the dessert but the story behind it. So, congratulation to Susan for her 27 years of marraige and I would like to say that Whipped cream can be used for more than just cake topping. Enjoy the Romance and let us know what you think of the book.  

With Love,

Dave Valletta 

Here is the link to the website for the book if you would like to check it out yourself.

Congratulations Susan!

Now onto the cupcakes:


Growing up I spent many summers and vacations in the Berkshire mountains in Western Massachusetts. One place we would visit on a regular basis was Old Sturbridge Village.  OSV is a living history museum depicting New England life from 1790 -1840. As a kid and an adult, I used to love the costumes and demonstrations. When I was looking for a cider cake recipe, this one popped up on google. When I saw the words Old Sturbridge Village, it evoked so many pleasant memories, I knew it was the one.


Instead of making the cake, I made cupcakes. This cake was dense, almost like a cross between a biscuit and a muffin. I added and extra 1/2 cup of apple cider to the 1 cup the recipe called for. I also did not let the cupcakes bake for the full recommended 45 minutes. I took them out after about 35 minutes as I was afraid they might get too dry. They were perfect. The recipe made 12 cupcakes.


They are not sweet like regular cupcakes but the frosting was extra sweet so the two flavors balanced each other nicely.


Last month I attended the Rhinebeck Sheep and Wool Festival in Rhinebeck, NY. In between oohing and ahhing over the llamas and alpacas and umpteen varieties of sheep I hit the food stalls. 

Beyond cute!
After stuffing my face with apple cider doughnuts , I stopped at one of the tables selling maple products. It was really the maple cotton candy they were selling that stopped me in my tracks. 


I begged a taste. It was amazing. Then I saw this jar of maple cream on the table.


The vendor said it was just pure maple syrup whipped at a very high speed. One taste of that and I was sold. I loved the consistency and knew it was destined for a baked good.  It made the perfect ingredient for the frosting for these cupcakes.


Maple Butter Frosting

Ingredients:

  • 1 Stick butter - softened
  • 16 oz Maple Cream
  • 3 cups confectionary sugar
  • 3T heavy cream
  • Cinnamon
Directions:

  • Cream butter and maple cream together.
  • Add powdered sugar one cup at a time, alternating with 1 tablespoon of cream after each cup.
  • Mix until well blended.
  • Load frosting into pastry bag and swirl away! If desired, sprinkle cinnamon over tops of cupcakes.


Wishing you all a WONDERFUL

 Thanksgiving!!!

4 comments:

  1. Happy Thanksgiving Lora!

    (and awesome cupcakes, as always.)

    ReplyDelete
  2. Oh Susan's story is beautiful and touching and what David replied is so true! Lovely post. And these cupcakes sound perfect! I love the not-so-sweet muffiny cupcakes topped with the maple frosting. Wonderful!

    ReplyDelete
  3. These look amazing! Such a brilliant idea too. I only wish the cake recipe was still on that linked site.. I really want to try these!

    I'll trade my soul or one appendage if anyone could please relay it to me.

    ReplyDelete

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