I know I haven't posted in quite a few days, but I have been super intensely stressing for the GRE since I'm taking it in a week, and I promise that I'll post more regularly once I'm done with that! These past few days have literally consisted of running, eating, sleeping, studying, and a little bit of pinterest time for my mental health. I finally have some time though, and I wanted to post the second cupcake recipe I entered into the Earth Balance's "Made Just Right" competition. I also have some VERY important running information that I posted in a separate post just after (above) this post. Here is a preview of the cupcake:
|Orange Spiced Cupcakes with Sage-Infused Maple Icing|
Orange Spice Cupcakes with Sage-Infused Maple Icing
As promised, here is the recipe for the second set of cupcakes I entered into the Made Just Right Earth Balance competition! There is a part of the recipe for the Icing that needs to be DONE AHEAD, so scroll on down to that part before starting the rest. Enjoy!
Ingredients for the Orange Spice Cupcake:
- 1 1/4 cups all purpose white flour
- 1/2 cup cake & pastry flour
- 1 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup earth balance eggnog
- 1/2 cup melted earth balance shortening (melted just until liquid, make sure it is as cool as possible before using) I had to use just over one stick of solid earth balance to get exactly 1/2 cup liquid earth balance, so make sure that the 1/2 cup is measured when liquid
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1 tbsp orange zest
Directions for Cupcake:
1. Pre-heat the oven to 350 degrees.
2. In a large bowl mix together the flours, baking powder, baking soda, sugar, pumpkin pie spice, and salt. Set aside.
3. In a medium bowl mix together the eggnog, melted earth balance, vinegar, vanilla, and orange zest until evenly combined.
4. Slowly mix the wet ingredients into the dry while whisking with a large form. Mix until everything is evenly combined. Then whisk for 10 more seconds. Do not overmix as the cupcakes will come out too tough.
5. Scoop into a pre-lined cupcake tray. The batter should only be between 1/2 to 3/4 of the way to the top of the hole.
6. Bake for 16-20 minutes, it usually takes about 18 in my oven but other ovens may vary. The cupcakes are done when a toothpick inserted int he middle comes out clean.
7. Remove the cupcakes from the oven and let cool.
Ingredients for Sage-Maple Icing:
- 1/2 cup earth balance shortening
- 2 cups powdered sugar
- 8 oz (1 package) pack tofutti cream cheese
- 1/2 tsp salt
- 2 tbsp maple syrup.
- 2 bunches fresh sage (about 1/3 cup sage leaves)
Do Ahead: Directions for Sage-Syrup (to be used in the Sage-Maple Icing Recipe that follows):
1. Remove the sage leaves from their stem, and add to a small, heavy-bottomed pan along with the maple syrup.
2. Bring maple syrup to a boil while stirring the mixture, and then immediately reduce to low heat for 5 minutes.
3. Set aside this mixture for at least another 5 minutes so that the maple is really infused with the flavor of the sage.
4. Remove the sage leaves and make sure the syrup is at least at room temp before using in the following recipe.
Sage-Maple Icing Directions:
1. Make sure the earth balance is at or slightly above room temperature such that when it is mashed with a spoon it is smooth and slides, rather than forms sharp/crumbly pieces. Also make sure your cream cheese is at room temp.
2. In a mixer on the “whip” setting (slightly low medium speed) cream together the shortening and cream cheese until evenly mixed.
3. While the mixer is on, steadily sift in all of the powder sugar & salt, occasionally scraping down the sides.
4. Lastly, add the room temperature sage-infused maple syrup and continue to mix until even.
5. Chill in fridge for at least 5 minutes before icing the cooled cupcakes.