Cooking Light Virtual Supper Club – Regional Cuisine

A slightly belated edit – but I want to bring to your attention that Cooking Light, on Test Kitchen Secrets is asking food fellow bloggers to blog about their regional cuisine and send them a link to their post – who knows, you just may be spotlighted on the Cooking Light Test Kitchen Blog!

When we talked about doing regional cuisine for our Cooking Light Virtual Supper Club – I thought to myself what could I do? What is the north country where I live well known for besides Cheese Curd & Crogan Bologna?? All I could come up with was Maple Syrup. Any recipe involving cheese curd or crogan bologna would not have been Cooking Light friendly! Cooking Light had a Double Maple Cupcake recipe that I had been looking at and it was the perfect dessert to bring to our table!

When I was a teen my dad took on the adventure of syrup making upon himself. He and a friend did just enough to give both families enough syrup. Then, when my boys were little, their dad and I took them on a weekend adventure where they were able to experience the syrup making process. One thing we tried that weekend was “wax on snow” – something I remember my Nanny talking about. “Wax on Snow” is where you pour the syrup that has boiled down (while it is hot) on top of snow. It creates a sticky gooey sweet waxy type substance that is way too yummy! Grumpy and I now buy our syrup from a cousin who produces the best light amber maple syrup. We always have this in our fridge for my many recipes I use it in such as Maple Walnut Banana Bread, Maple Walnut Biscotti, NY Works Pork Chops, Bread and Granola just to name a few! One of the best ways I enjoyed maple syrup as a young girl was with my mom’s fried cake doughnuts. We would dip the doughnut in the syrup to soak it up and devour them! I also remember my Nanny and Poppy would love the raised doughnuts with maple frosting. So, as you can see, maple syrup is widely used in my home!

Below is the type of dishes we made along with a link to each virtual supper club member’s blot. Make sure you click on their names to visit their blog and see what they brought to the table.

Appetizer – Val: Bruschetta with Peaches and Brie
Salad – Helene: Spinach Salad with Maple-Dijon Vinaigrette
Entrée – Jamie: Pan-seared Shrimp Po-boys
Dessert – Aggie: Key Lime Pie
Dessert – Shelby: Double Maple Cupcakes

Double Maple Cupcakes
a Cooking Light Recipe

1/2 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
1/4 cup maple syrup

Frosting:
3 tablespoons maple syrup
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/8 teaspoon salt
1 3/4 cups powdered sugar

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

Comments

  1. says

    Mm! I love maple syrup but I'm use to it on just pancakes or waffles. Never made into some dessert. I'm definitely bookmarking this page for further use!

    Is it a must to use imitation maple syrup? What if I just substitute it for more pure vanilla extract?

  2. says

    I love maple syrup.. and that's the Aunt Jemima variety. Imagine how much I'd love the authentic stuff. Lovely cupcakes Shelby.

  3. says

    Oh that frosting looks heavenly…I am a big fan of maple syrup…these look scrumptious!! It was great cooking with you again this month Shelby!!

  4. says

    Shelby,
    Those look great. Another fun "dinner" we had. I loved hearing about you growing up with maple syrup. What memories those must be.

  5. says

    Thanks for sharing these delicious maple cupcakes with the ladies at our Virtual Supper Club Shelby. Growing up in the eastern proninces I remember visiting the sugar shack in March well.

  6. says

    MMMM, all those maple dishes sound delish! Your cupcakes look good and I'm drooling over the wax in the snow you described! I really don't know where to start…my heads spin from it all.
    ~ingrid

  7. says

    I grew up in a place in Quebec where there are about as much sugar shacks as houses (I am almost not joking….). I love maple syrup but I have never had maple cupcakes…. it looks delicious!

  8. says

    Oooh, I love your story about wax on snow. I've never heard of this, but it sounds delightful and reminds me of my dad's snow ice cream (half and half, sugar, and an egg mixed together and poured on fresh snow). I would love to see the maple syrup making process. Thanks for sharing this!

  9. says

    I can guarantee that Mr. Noodle will love these! He is so particular about specific flavors for specific foods and when it comes to baked goods like cakes, donuts, etc., if there is a maple-frosted option, that's what he'll choose every time! Needless to say, your double maple cupcakes look delicious!

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