Description
Vegetarian and sugar-free!
Ingredients
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Maple Syrup, Plus 2 Tablespoons, Divided
- ½ cups 2 Percent Or Whole Milk
- ½ cups Butter, Melted And Cooled Slightly
- 2 whole Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Cranberries
- 1 teaspoon Cinnamon
- 1 teaspoon Cornstarch
- 2 cups Heavy Cream
Preparation
Preheat oven to 375ºF and line a muffin tin with 12 paper liners.
In a bowl, whisk flour, baking soda, baking powder, and salt to combine. In a separate bowl, whisk together 1/2 cup maple syrup, milk, butter, eggs, and vanilla extract. Pour into dry ingredients and stir until just combined. Divide batter in the muffin tin. Bake for 18–20 minutes until cupcakes spring back when pressed and have domed. Remove from oven, let cool for 5 minutes, then transfer to a rack to finish cooling.
In a saucepan, combine cranberries with 1/2 cup maple syrup and cinnamon. Bring to a boil, reduce to a simmer, and let cook until cranberries are soft and starting to break down, 4–5 minutes. In a small bowl, combine cornstarch with 1-2 tablespoons water, stirring to dissolve starch. Pour into cranberry mixture and continue to cook until mixture thickens. Remove from heat and let cool.
To assemble, take a small knife or apple corer and cut out a small chunk in the center of each cupcakes. Spoon 1-2 tablespoons of cranberry filling into the center. Finish filling cupcakes and set aside.
Once muffins are cool, beat heavy cream until it forms stiff peaks. Whisk in remaining 2 tablespoons maple syrup. Spread or pipe the whipped cream onto the cupcakes and sprinkle a bit of cinnamon and extra cranberries for garnish.
Recipe from Kiwi Magazine, December 2014.
Nutritional information per serving: Calories 442, Fat 25g, Protein 5g, Carbohydrates 52g, Fiber 1g, Sugar 28g
