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Thursday
Jun282012

Maple Cinnamon Cupcakes

Maple cinnamon cupcakes

I wrote this post about a month ago, but I misplaced the recipe until just now. Joel found the PDF file on his computer and just sent it to me so I could finally finish this post!  A month ago, Joel was supposed to go to a talk about water pollution, and I was going to stay home to clean up more of the garden. However, he didn't end up going. He sent me a text saying that all he wanted to do that night was pick up a bottle of wine, eat steak (which we were planning on having for dinner anyway), and listen to a new gypsy jazz album in our backyard. That sounded like a great night to me! I decided that a night like that deserved a sweet end cap of the dessert variety…and I knew just the recipe to use. When we got our coop circular in the mail last week, it included a recipe for these muffins. The recipe only made 6, which was the perfect amount for us to enjoy throughout the week. 

For the Cupcakes:
2/3 cup Soy Milk
1/2 teaspoon Apple Cider Vinegar
1/2 cup Maple Syrup
1/3 cup Applesauce
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 1/4 cups All Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Chocolate Chips
1/4 cup Cocoa Powder, optional (I omitted)

Line a muffin pan with paper cupcake liners. In a large bowl, combine the soy milk and vinegar. Let the mixture stand for 5 minutes, then whisk in the maple syrup, applesauce, oil, and vanilla extract. Sift in the flour, salt, baking soda, baking powder, cinnamon, and cocoa powder (if you prefer chocolate cupcakes), and mix to a smooth batter. Stir in the chocolate chips. Fill the cupcake liners about 2/3 full and bake at 350 degrees for 18-20 inutes, or until a toothpick inserted into the center comes out clean.

For the Frosting:
4 tablespoons Margarine
1 1/2 cups Confectioners' Sugar
1 tablespoon Soy Milk
1 teaspoon Maple Syrup
1/4 teaspoon Ground Cinnamon

Cream together the margarine, cinnamon, and half of the confectioners' sugar in a bowl. Add the soy milk and maple syrup and blend well. Then, add and blend the remaining sugar. Ice the cupcakes after they have completely cooled. 

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