Having failed to remember to buy anything resembling raspberries, I improvised this afternoon when making cupcakes by using maple syrup, thereby creating a Canuck-tastic Classic Cupcake twist. Slightly concerned over the results I waited with baited breath as I watched them rise in their lovely little purple silicon cups… and hot damn if I haven’t created something rather good!
The recipe is the same as for the Coconut and Raspberry cupcakes… except for a couple of things due to altered ingredient availability in Canada:
You will need:
- 25g Soy flour
- 250g Wholemeal flour
- 300ml Rice milk
- 125ml Mild Olive oil (if it ain’t mild it’ll taste weird)
- 150g Caster sugar (make sure it’s bone-free and vegan!)
- 1tsp baking powder
- 3tbsp Golden syrup (or 1 1/2-2tbsp of maple syrup)
- 1 1/2-2cups Unsweetened Dessicated Coconut (depends how dense you want them to be)
- Maple syrup
The Method to the Madness
- Preheat the oven to 180C (350 Fahrenheit)
- Mix up all your dry ingredients in a big ol’ bowl
- Mix the baking powder with the rice milk in a measuring jug and then measure the oil into there too. Stir in the golden syrup (or maple syrup) vigrorously.
- Slowly pour the liquid mix into the dry mix and stir it up until a lovely smooth (but slightly lumpy texture). The coconut makes it lumpy, you’ll see what I mean.
- Get your cupcake cases/silicon moulds ready and pour enough mixture to fill them nealry to the top. These won’t rise too much, so don’t leave them short.
- When they’re all filled, take the maple syrup and swirl a tiny bit (a 1/2 tbsp or so) onto the top of each case of cucpake batter. Then, when they’re all done, take a toothpick, or similarly pointy object, and swirl the syrup down into the centre of the cupcake. Don’t be too vigorous, it’ll ruin the effect! If you leave all the maple syrup on the top they’ll be really sticky and it’ll probably just crystallise on the side of the silicon mold (some of you may like that, who knows, eh?).
- Bung ‘em in the oven for about 20 mins. DO NOT OPEN THE OVEN. Seriously folks. It’s a crime against cupcakes, punishable by… some cupcake constable somewhere. The cupcakes are ready when they look golden brown on the top and a knife comes out clean from a sacrificial cucpake (what a shame, you’ll have to eat it all warm and gooey straight away).
I wouldn’t bother icing these, unless you are feeling really indulgent, as the maple syrup gives them a nice sticky top that turns a golden colour. Don’t stack them when boxing up, it’ll end badly, in one big squishy cupcake mess. Delish!
NB: I have also used this recipe to make a giant MappleSnapple cake (yes, I made that up). Basically, the same recipe, poured into a fairly standard cake tin and baked for 45mins until golden on top. Then you can slice it in half and smother the centre in maple butter for extra teeth-rotting goodness. (mmmm).Want carbon-neutral webhosting with great customer service? Try DreamHost and use code 'Vegans' for a third off!