Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

Spice Cupcakes with Maple Frosting

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

I just finished watching the semi-final of this year’s Great British Bake Off. In case you’re wondering, I’m team Sophie. I absolutely love watching this show, especially since they have the refrigerator of my dreams on set. Every week I’m astonished by how the producers can manage to make baking seem so extremely tense and suspenseful. It just makes me realize there’s no way I ever would or could put myself through that.

I love to bake, but I also love to keep it simple and need to keep it cheap. Most importantly, I need to keep it delicious. I think that’s one thing about Bake Off that makes it superior to other cooking competition shows like Cake Wars and such. They really focus on flavor, so even if your bake doesn’t look completely perfect, you still get credit for how it tastes, and sometimes, great flavors even win out over beautiful spectacle.

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

All I’ve got for you are some humble Spice Cupcakes with Maple Frosting, and while they might not win any beauty contests, I assure you, the flavor is on point. Tons of spice comes through, heavy on the ginger and almost hot. And the cake itself is so tender. Then the maple frosting on top is sweet and deep and dreamy.

You could pipe your frosting to make them extra fancy, but I went with a scoop and swirl action, then added a hint of gold sprinkles for a bit of whimsy. It’s not a show stopper, but it’s absolutely awesome.

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

Spice Cupcakes with Maple Frosting are going to make all your Fall flavor dreams come true. 

Spice Cupcakes with Maple Frosting
Yields 15
Spice Cupcakes with Maple Frosting are full of gorgeous flavor and perfectly sweet.
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the cupcakes
  1. 2 cups cake flour
  2. 3/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 3/4 teaspoon baking soda
  5. 1-1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground clove
  8. 2 tablespoons ground ginger
  9. 3/4 teaspoon salt
  10. 4 ounces (1 stick) butter, room temperature
  11. 3/4 cup buttermilk
  12. 2 eggs
For the frosting
  1. 4 ounces (1 stick) butter, room temperature
  2. 250 grams (2-1/2 cups) powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon maple extract
For the cupcakes
  1. Preheat oven to 350 and add 15 papers to your cupcake pan. You may yield a couple more or less. Be flexible.
  2. Add all dry ingredients, everything from flour to salt, into your mixing bowl and mix on low speed to incorporate all ingredients.
  3. Add butter and buttermilk and mix on medium until thick and incorporated.
  4. Add eggs one at a time and mix until incorporated.
  5. Scoop batter into cupcake pans, filling half full. This batter will rise quite a bit so don't overfill.
  6. Bake for 25 minutes or until a tooth pick comes out clean.
  7. Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely before frosting.
For the frosting
  1. Beat butter and powdered sugar together until smooth.
  2. Add remaining ingredients and beat until light and fluffy.
  3. Dollop onto the nearest cupcake and dance with joy.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

Maple Bacon Pancake Syrup

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

Can I just tell you how excited I am to have a working oven again? Three weeks, guys! Three weeks of not being able to bake anything! I feel like I’ve been reconnected with a long lost friend, or I’ve gotten a cast removed or something. Part of me was missing, and now it’s back. 

Also, the sun has been shining on a relatively consistent basis, including the two days I found myself having to hike through the woods with a couple of teenagers. The sun is glorious, and I’m loving it. More more more!

I made you something really indulgent today. This Maple Bacon Pancake Syrup is hard core awesome. It’s salty and sweet and dangerously hard to stop eating.

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

There is absolutely nothing complicated about making this, but you do have to commit some time to mindless stirring. We’re whisking a whole stick of butter into maple syrup, and you need to add it slowly to get the fat from the butter to incorporate with the liquid beautifully. It’s just some lazy, early morning whisking. No biggie.

Also, in true cheapo fashion, I didn’t use pure maple syrup for this. I’m sure if you can afford it, it would improve the experience. I don’t have that kind of money. Use whatever maple flavored syrup you prefer. If you happen to have some, you can add a dash of maple extract to the pot to intensify the flavor.

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

All that’s left to do is cook of your favorite buttermilk pancakes, and feast! The sun is shining, you’ve got Maple Bacon Pancake Syrup, and all is right with the world.

Maple Bacon Pancake Syrup
Serves 4
Maple Bacon Pancake Syrup is salty, sweet, and dangerously hard to stop eating.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 7 slices smoked bacon
  2. 1/2 cup maple syrup or maple flavored syrup
  3. 4 ounces butter
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon maple extract (optional)
  6. Pinch of salt
Instructions
  1. Preheat your oven to 375 F (190 C) and line a baking sheet with foil.
  2. Lay your bacon out on the baking sheet and cook the bacon in the oven for about 15 minutes or until it's as crispy as you'd like. Remove the bacon to a paper towel-lined plate.
  3. While your bacon is cooking, add the maple syrup to a small sauce pan and put it over low heat. Add the butter to the maple syrup in small chunks, whisking each chunk until it's completely melted before adding the next one. You will have a smooth emulsion once all the butter is whisked in.
  4. Remove the pan from the heat and stir in vanilla extract, maple extract, and salt.
  5. Once the bacon is ready, chop it up into half-inch pieces or smaller and add it to the syrup.
  6. Spoon this awesomeness over your favorite pancakes or waffles and just try to stop smiling.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
Maple Cheesecake | How to be Awesome on $20 a Day

Maple Cheesecake

Maple Cheesecake | How to be Awesome on $20 a Day

I thought I remembered what 48 degrees felt like. You guys, I was wrong. Hawaii has spoiled me forever. But  let’s not talk about the weather Weather is boring.

Let’s talk about staying awesome when the world is hinting that maybe you aren’t. Let’s talk about continuing to put your voice out into the world, even if you feel like no one is listening. Let’s talk about not giving up, even when it would make life much easier. Perseverance, kids. That’s how to be awesome. Then, let’s talk about cheesecake.

Maple Cheesecake | How to be Awesome on $20 a Day

Not everyone is a pumpkin fan. I don’t quite understand it, but I hear it’s true. There are plenty of other fall and winter flavors to celebrate with, though. Like maple. Sweet, sweet, golden maple. Just close your eyes and put yourself in a Vermont forest. What’s more winter than that?

Maple Cheesecake is slicked with gleaming maple syrup, giving it a shine that makes it pretty enough for your holiday table. You may not believe me, but this cheesecake is actually not that sweet. It is, however, creamy dreamy good and quite simple to make. And it pretty much has to be made ahead of time, so there’s nothing to worry about while you’re getting dinner together.

Maple Cheesecake | How to be Awesome on $20 a Day

Don’t let anything get you down, and definitely don’t let anything get between you and Maple Cheesecake.

Maple Cheesecake
Serves 10
Smooth, creamy Maple Cheesecake is dripping with golden maple syrup and winter cheer.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 15 min
Prep Time
20 min
Cook Time
1 hr 15 min
Ingredients
  1. 9 graham crackers or digestive biscuits smashed into crumbs
  2. 3 ounces (six tablespoons) butter, melted
  3. 2 drops maple extract (optional)
  4. 24 ounces cream cheese, room temperature
  5. 1/4 sugar
  6. 2 teaspoons cornstarch
  7. 1/2 cup maple syrup plus more for drizzling
  8. 4 eggs
  9. 1/2 teaspoon lemon juice
Instructions
  1. Preheat oven to 350F (175C) and pull out your nine-inch springform pan.
  2. Stir together your crumbs, melted butter, and maple extract if you have it until the crumbs are moistened. Press this mixture evenly into the bottom of your springform pan and stash it in the fridge while you make your cheesecake batter.
  3. In a large mixing bowl, beat together cream cheese, sugar, cornstarch, and maple syrup until smooth. Add the eggs one at a time and beat until smooth after each one. Scrape down the side of your pan. Add in the lemon juice, and give it all one last mix.
  4. Put a kettle of water on to boil. Remove your pan from the fridge and wrap the outside in plastic wrap followed by a double layer of foil to keep out the water from the water bath you're about to create.
  5. Pour your cheesecake batter over your crust. Place the pan inside a roasting pan. Open the oven and pull out the middle rack. Place the roasting pan on the rack and carefully pour the recently boiled water from your kettle into the roasting pan until it comes halfway up the outside of your springform pan.
  6. Bake for 1 hour and 15 minutes or until your cheesecake is barely wobbly. Turn off the oven, open the door, and let your cheesecake cool in the oven for at least an hour. Remove the cheesecake from the oven and the roasting pan. Peal back the foil, and allow your cheesecake to cool on the counter until it comes to room temperature. Move your cheesecake to the fridge to chill for at least 8 hours.
  7. When you're ready to serve, remove the collar from your springform pan and place your cheesecake onto a plate or pretty platter or cake stand. Generally pour maple syrup over the top to create a shiny shallow lake of sweetness. Slice and serve and smile.
Adapted from Nigella Christmas
Adapted from Nigella Christmas
http://awesomeon20.com/
Related Posts Plugin for WordPress, Blogger...