-
1
Preheat oven to 375u00b0F and line a muffin tin with 12 paper liners.
-
2
In a bowl, whisk flour, baking soda, baking powder, and salt to combine. In a separate bowl, whisk together 1/2 cup maple syrup, milk, butter, eggs, and vanilla extract. Pour into dry ingredients and stir until just combined. Divide batter in the muffin tin. Bake for 18-20 minutes until cupcakes spring back when pressed and have domed. Remove from oven, let cool for 5 minutes, then transfer to a rack to finish cooling.
-
3
In a saucepan, combine cranberries with 1/2 cup maple syrup and cinnamon. Bring to a boil, reduce to a simmer, and let cook until cranberries are soft and starting to break down, 4-5 minutes. In a small bowl, combine cornstarch with 1-2 tablespoons water, stirring to dissolve starch. Pour into cranberry mixture and continue to cook until mixture thickens. Remove from heat and let cool.
-
4
To assemble, take a small knife or apple corer and cut out a small chunk in the center of each cupcakes. Spoon 1-2 tablespoons of cranberry filling into the center. Finish filling cupcakes and set aside.
-
5
Once muffins are cool, beat heavy cream until it forms stiff peaks. Whisk in remaining 2 tablespoons maple syrup. Spread or pipe the whipped cream onto the cupcakes and sprinkle a bit of cinnamon and extra cranberries for garnish.
-
6
Recipe from Kiwi Magazine, December 2014.
-
7
Nutritional information per serving: Calories 442, Fat 25g, Protein 5g, Carbohydrates 52g, Fiber 1g, Sugar 28g
