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 Sweet Sundays: Ricki Heller ~ Growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain type of sweetness was required; it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right.
Not until, that is, I received an amazing sample of Coombs Family Farms Pure Organic Maple Syrup in the mail. I was agog as soon as I inhaled the stuff and immediately set about creating. I thought it only fitting to highlight this rich flavor in cupcakes that were entirely infused with maple flavor. And where does one go to find a foolproof cupcake–of any flavor or variety your fancy might touch upon? Why, Vegan Cupcakes Take Over the World, of course! I started with Isa and Terry’s recipe for Maple Cupcakes and made some of my usual modifications. The result was a single serving treat with an incredibly light crumb and gorgeous, heady maple aroma. I didn’t bother to include the original’s 1-1/4 teaspoons maple extract (the syrup I had was that good)–and these were still intensely maple.
Made with organic coconut oil and less soymilk powder than the original, the frosting, too, was superb–airy, creamy, light and, like the cake, rife with pure maple goodness. I’d definitely recommend these confections for a special occasion! Recipe: Maple Vegan Cupcakes Summary: Inspired by a recipe in Vegan Cupcakes Take Over the World. Laden with the lovely sweetness of pure maple throughout, these cupcakes are an indulgent, yet natural, treat. Ingredients - 1/2 Cup Plain or Vanilla Soymilk, Almond Milk, Rice Milk, or Coconut Milk Beverage
- 1/2 Teaspoon Apple Cider Vinegar
- 1 Tablespoon Finely Ground Flaxseeds
- 1/2 Cup Pure Maple Syrup (preferably grade B)
- 1/3 Cup Sunflower or Other Light-tasting Oil
- 1 Teaspoon Pure Vanilla Extract
- 1-1/3 Cups Light Spelt Flour [Can sub all-purpose flour if you can't find light/white spelt flour]
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Fine Sea Salt
- One Batch Maple "Buttercream" Frosting (recipe follows)
Instructions - Preheat oven to 350ºF (180C).
- Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
- In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
- In a large bowl, sift together the flour, baking powder, baking soda and salt.
- Pour the wet ingredients over the dry and whisk just until combined (do not overmix).
- Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean.
- Cool completely before frosting.
- Cupcakes may be frozen.
Preparation time: 15 minute(s) Cooking time: 25 minute(s) Diet tags: Vegan, Dairy free, Egg free, Nut free, Peanut free, Wheat free, Refined Sugar free, optionally Soy free Number of servings (yield): 12 Recipe: Maple Dairy-Free “Buttercream” Frosting Ingredients - 2/3 Cup Organic Refined (ie, unflavored) Coconut Oil, soft at room temperature (see note)
- 2/3 Cup Pure Maple Syrup (preferably grade B)
- 1 Teaspoon Pure Vanilla Extract
- Pinch Fine Sea Salt
- 1/3 Cup Soymilk or Rice Milk Powder
- 1 Teaspoon Finely Ground Chia Seeds, optional (see instructions)
Instructions - In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
- Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy.
- If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using.
Quick notes You can certainly use unrefined oil for this frosting, but it will have a distinct coconut flavor. Makes enough to frost 10-12 cupcakes. May be frozen; defrost in a covered container in the refrigerator overnight before using.
Preparation time: 10 minute(s) Cooking time: 0 minute(s) Diet tags: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Wheat free, Refined Sugar free, optionally Soy free Number of servings (yield): 12 Article, recipe, and photos by Ricki Heller, author of Sweet Freedom, a dessert cookbook free of dairy, wheat, eggs, and refined sugars. Ricki currently blogs new recipes that are ACD and SCD-friendly (dairy-free, low glycemic, gluten-free, and vegan) at her blog, Diet, Dessert and Dogs. On her blog, you can also find her two latest e-cookbooks: Desserts without Compromise and Anti Candida Feast Book. 
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