It’s SRC reveal day! YIPEE! I can’t wait. It’s been the LONGEST MONTH EVAH! At least it feels like that. I spent tons on my assignee’s blog. She has a TON of information, posts and some mighty tasty recipes.
*waves to Melissa*
I was assigned BKLYN Locavore. By day, Melissa is a marketing professional and by night she’s an advocate for the local food movement. She belongs to two local food coops; Park Slope Food Coop and Bay Ridge Food Co-op . She’s also a recipe developer, food blogger, and food enthusiast. And I totally agree with the organic being a gimmick. I’d rather pay extra for locally grown produce than pay for some label on a package I have know idea where it came from.
There were quite a few recipes I wanted to make or were inspired by. Those may pop up later on my blog, with proper credit of course! In all these blogs I’ve been assigned to, there’s never been just one recipe that inspired me to whip something up. So, after looking through the whole blog, and since it’s the holiday season, I latched onto the Maple Cranberry Cupcakes. They sound DELISH don’t they?
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a moth, we sign to participate and once a month we’re assigned a fellow blogger in our group. Once we found and create or re-created a recipe on the blog we are assigned, we post about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
But, back to Melissa and her Maple Cranberry Cupcakes. Since S and I try to follow a low fat diet, I just had to morph these a bit. And as I’m writing this, I realize that I forgot the fresh cranberries. Oh well! I”ll have to make this into a bread later for the co-workers maybe? *shrugs*
For the muffins:
- 1 cup whole wheat pastry flour
- 2 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2/3 cup whole berry cranberry sauce
- 1 cup sugar
- 1/2 cup brown sugar
- 3 whole egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest, grated
- 1/2 cup orange juice
- 1 cup cranberries, fresh or frozen
For maple glaze:
- 1 teaspoon vanilla extract
- 2 tablespoons Grand Marnier
- 1 tablespoon maple syrup
- 2 cups powdered sugar
- Preheat oven to 350.
- Combine first seven ingredients (whole wheat pastry flour through allspice) in a large mixing bowl.
- Place the cranberries in the bowl of a food processor and pulse until coarsely chopped. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cranberry sauce with the sugars until well blended. Add the eggs, vanilla extract, and orange zest, stirring well after each addition.
- Add the dry ingredients and stir until just blended.
- Fold cranberries into the batter.
- Place 18 cupcake liners in a muffin tin and lightly spritz with cooking spray.
- Fill 2/3 full with batter.
- Bake at 350 for 25-30 minutes until a toothpick inserted in the center comes out clean. Remove from heat and cool 5 minutes, then remove from pan and cool completely in a wire rack.
- While the cupcakes are cooling, combine the Grand Marnier, maple syrup, vanilla extract and powdered sugar in a small mixing bowl. Stir until well blended.
- Top muffins with the glaze.