Vanilla Cupcakes with Maple Glaze

½ cup (8 tablespoons) Earth Balance shortening
¾ cup powdered sugar (sift before measuring)
6 eggs
1 teaspoon pure vanilla extract
1 cup cornstarch (sift before measuring)
2 teaspoons baking powder
Maple Glaze (recipe follows)

In a medium-large bowl, cream the shortening with the sugar. Whisk the eggs in a small bowl until well combined, then add to the sugar-shortening mixture; beat until light and well-blended, along with the vanilla. Sift the cornstarch with the baking powder 3 times. Add to the wet ingredients, and beat on low speed until blended. Fill muffin cups or greased muffin tins ½ full. Bake in a pre-heated 350 degree oven 15 minutes, or until lightly browned, and cupcakes spring back when touched. Spread the tops with maple glaze. (Makes about 15 small cupcakes).

3 tablespoons Earth Balance shortening
6 tablespoons pure maple syrup
¾ cup powdered sugar (sift before measuring)

Melt shortening over low heat; add maple syrup and stir. Remove from heat. Add powdered sugar, and mix thoroughly. Let cool (mixture will thicken slightly as it cools). Whisk mixture until light. Spread a thin coating over the top of each cupcake.
(TIP: the taste of these cupcakes is reminiscent of Ladyfingers. You can also omit the maple glaze and just dust each cupcake with a little sifted powdered sugar).

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