I hope you’re ready to lean hard into maple flavored things today! I got a stuffed cupcake cookbook from my Secret Santa, and it doesn’t mess around! This is going to seem like a huge ingredient list, but you use many of the same things through all three parts, which really cuts down how many various packages you have to take out of the fridge/cabinets.
Ingredients:
Maple Cinnamon Custard:
- 1 cup milk
- 1 cinnamon stick
- 2 large egg yolks
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons unsalted butter
Maple Cinnamon Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, room temp
- 1 cup maple syrup
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 1/3 cup milk, room temp
Maple Buttercream:
- 1 cup unsalted butter, room temp
- 1/3 cup maple syrup
- 4 cups sifted powdered sugar
- ground cinnamon, for garnish (optional)
- maple candies, for garnish (optional)
To make the custard, combine the milk and cinnamon stick in a small saucepan over high heat. As soon as you see the first bubbles of a boil beginning, turn off the heat, cover, and let sit at least 30 minutes for the cinnamon to infuse.
Remove the cinnamon stick and place the milk over medium heat.
Meanwhile, combine the yolks, syrup, and cornstarch in a bowl and whisk until the cornstarch is all mixed in. Don’t do this way ahead of time of the cornstarch becomes less effective.
Once the milk has been heated again, add a few tablespoons of the milk to the egg yolk mixture, whisking as you add it in. Continue adding the milk slowly into the yolks, whisking all the time, until all the milk has been transferred to the bowl.
Transfer back to the saucepan, pouring through a sieve if you have any cooked egg chunks to remove. Return to medium heat and stir constantly until the mixture thickens, and becomes smooth.
Remove from the heat, stir in the butter, and transfer to a small bowl/dish. Press a piece of plastic wrap directly to the surface of the custard, so it can’t form a skin, and refrigerate several hours until chilled. The custard can be made several days in advance if desired.
To make the cupcakes, preheat oven to 350 and line cupcake tins for 16 cupcakes. (I actually got 18 cupcakes out of this much batter.) Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.
In a large bowl, beat the butter until smooth. Add the syrup and beat another 1-2 minutes until fluffy.
Ok this looks disgusting and I probably should’ve beaten the butter longer first to make it more ready to break up even more into the syrup.
Add the eggs one at a time, beating after each.
Add the vanilla, sour cream, and milk, mixing until combined.
Fold in the dry goods mixture.
Divide evenly into the prepared cupcake tins, filling the cups about 2/3 of the way full.
Bake until the cupcakes spring back when lightly pressed on top, 15-20 minutes. Let cool completely before filling/frosting.
To make the frosting, beat the butter in a large bowl on medium-high speed for 4 minutes until smooth and fluffy, then add the syrup and beat another minute.
Add the powdered sugar, beating on low at first and then increasing to medium when most of it has been incorporated (and can’t fly up in your face). Add small amounts of powdered sugar or milk if the mixture is more liquid or stiff than you prefer.
To assemble, use a spoon, or even better an apple corer, to remove the center of each cupcake.
Oh no, tiny bits of spare cake!
Spoon some of the custard into the hole, then top with frosting.
Sprinkle with cinnamon and/or maple candies, if desired. Store any uneaten cupcakes in the fridge.
Could get away with making deeper holes to fill next time.
Maple Cinnamon Cupcakes
Recipe just slightly reordered from Fantastic Filled Cupcakes.
Maple Cinnamon Custard:
- 1 cup milk
- 1 cinnamon stick
- 2 large egg yolks
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons unsalted butter
Maple Cinnamon Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, room temp
- 1 cup maple syrup
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 1/3 cup milk, room temp
Maple Buttercream:
- 1 cup unsalted butter, room temp
- 1/3 cup maple syrup
- 4 cups sifted powdered sugar
- ground cinnamon, for garnish (optional)
- maple candies, for garnish (optional)
To make the custard, combine the milk and cinnamon stick in a small saucepan over high heat. As soon as you see the first bubbles of a boil beginning, turn off the heat, cover, and let sit at least 30 minutes for the cinnamon to infuse. Remove the cinnamon stick and place the milk over medium heat.
Meanwhile, combine the yolks, syrup, and cornstarch in a bowl and whisk until the cornstarch is all mixed in. Don’t do this way ahead of time of the cornstarch becomes less effective.
Once the milk has been heated again, add a few tablespoons of the milk to the egg yolk mixture, whisking as you add it in. Continue adding the milk slowly into the yolks, whisking all the time, until all the milk has been transferred to the bowl. Transfer back to the saucepan, pouring through a sieve if you have any cooked egg chunks to remove. Return to medium heat and stir constantly until the mixture thickens, and becomes smooth. Remove from the heat, stir in the butter, and transfer to a small bowl/dish. Press a piece of plastic wrap directly to the surface of the custard, so it can’t form a skin, and refrigerate several hours until chilled. The custard can be made several days in advance if desired.
To make the cupcakes, preheat oven to 350 and line cupcake tins for 16-18 cupcakes. Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.
In a large bowl, beat the butter until smooth. Add the syrup and beat another 1-2 minutes until fluffy. Add the eggs one at a time, beating after each, then add the vanilla, sour cream, and milk, mixing until combined. Fold in the dry goods mixture. Divide evenly into the prepared cupcake tins, filling the cups about 2/3 of the way full. Bake until the cupcakes spring back when lightly pressed on top, 15-20 minutes. Let cool completely before filling/frosting.
To make the frosting, beat the butter in a large bowl on medium-high speed for 4 minutes until smooth and fluffy, then add the syrup and beat another minute. Add the powdered sugar, beating on low at first and then increasing to medium when most of it has been incorporated. Add small amounts of powdered sugar or milk if the mixture is more liquid or stiff than you prefer.
To assemble, use a spoon, or even better an apple corer, to remove the center of each cupcake. Spoon some of the custard into the hole, then top with frosting. Sprinkle with cinnamon and/or maple candies, if desired. Store any uneaten cupcakes in the fridge.
Ingredients:
Turn out into the cake pan and spread evenly.
Bake until the cake passes the toothpick test and the cake pulls away from the sides of the pan, about 30 minutes.
Meanwhile, in a medium bowl whisk together the powdered sugar and lemon juice, adding more lemon juice if needed to get a good drizzling consistency.
When the cake is done baking, immediately run a knife around the sides of the cake, then turn out onto a cake rack with some foil or parchment underneath the rack. While the cake is still hot, drizzle the lemon glaze onto the cake, then let cool completely.
Bring to a boil, then reduce to low and simmer until the berries have burst, 8-10 minutes.
In a small dish, combine the cornstarch and remaining tablespoon of water, stirring well, then whisk into the blueberry mixture. Simmer until thickened, another ~2 minutes.
Remove from the heat and stir in the lemon juice. Can be stored in the fridge for up to a week. Serve spooned over a slice of the cake.
Beat in the milk, eggs, and vanilla until evenly combined.
Add the flour mixture and beat until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.
Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth.
Slice and serve, possibly with vanilla ice cream!
Ingredients:
Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender.
Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy.
Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.
Add the eggs one at a time, beating after each.
Add the oil and beat to combine.
Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions. Add the vanilla and beat until just evenly mixed.
Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean.
Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.
While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.
Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!
Ingredients:
Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.
Cream the butter and sugars in a medium bowl until light and fluffy.
Beat in the milk and vanilla.
Stir in the mini chips by hand.
Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.
Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.
Ingredients:
Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well.
Reduce the heat to low and cook for 5 minutes, continuing to stir.
Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.
Serve the beef mixture over rice, topped with grated carrot and sesame seeds.
Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.
Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.
Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.
Once all the reserved broth has been added, slowly whisk the mixture back into the soup.
Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.
In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.
Transfer to the prepared cake pan.
Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.
Melt the remaining 2 tablespoons of butter and stir together with the honey.
Spread evenly over the top of the cornbread, then serve either warm or at room temperature.
Ingredients:
Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well.
Add the chicken, turn to coat, and set aside. I actually did this part before work this most recent time I cooked this, to make things faster in the evening, but a long marinating time isn’t necessary.
In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.
Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.
Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.
Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven.
Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning, but only 2 or 3 should be necessary.
Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.
Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned.
Add the stock, corn, prawns, and the chili paste/sauce if using.
Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.
