I am obsessed with cookbooks as e-books. I have a place on my hard drive where I save all of my recipes on my laptop and so being able to stick cookbook recipes there is pretty amazing! As a result, I’m taking my time to leaf through one cookbook at a time and enjoy learning the new recipes – hopefully, I’ll get to the place where I’ll be able to adapt them to my perfect taste!
One I’m really, really loving is Baked Explorations. The owners of Baked (a New York City bakery) decided to put together a cookbook of recipes which represent their own re-imagining of American classics and traditional American flavours.
The first recipe that I absolutely had to try was the maple cupcakes. I happen to love maple syrup (Beardy Boyfriend still can’t get understand why I douse my pancakes with it) and we’ve been able to find maple syrup in bulk for a fairly reasonable price at Costc0 (thanks Beardy Mum for the membership! – it’s an amazing gift). So I started with this amazing recipe for maple cupcakes and maple cream cheese – and it didn’t disappoint! It reminded me of the ski trips that my family used to take to Vermont (at which my sister and I would eat maple syrup on EVERYTHING). It’s the perfect thing for a Yank who can’t most of the American ingredients I love!
Maple Syrup Cupcakes (adapted from Baked Explorations)
113g unsalted butter
2 tablespoons vegetable shortening
3 egg yolks
1 large egg
2 cups maple syrup (the real stuff – do NOT substitute fake maple syrup)
1 1/2 cup milk
3 cups plain flour
3 teaspoons baking powder
Cream butter and shortening together. Mix in maple syrup, egg yolks and eggs.
Ingredients for the maple cream cheese:
170g unsalted butter
12 ounces cream cheese
4 cups icing sugar
1/4 teaspoon maple flavouring (the original recipe recommended maple syrup, but I found it to not be a stiff enough icing, so I just added a bit of maple flavouring