Cherry Chocolate Chip Scones

20170308_180314When you’re an avid baker like myself, you often end up with a lot of random leftover ingredients that you have no idea what to do with. Instead of letting them go to waste I often try to come up with a way to use these ingredients up in a new recipe. This was the case with a package of dried cherries that were sitting in the pantry since I made my Skinny Chocolate-Cherry Oatmeal Cookies.

After experiencing the delicious combination of chocolate and cherries in my chocolate-cherry oatmeal cookies, I decided to implement the same flavor combination in a new product. In my search for new recipes I came across a popular morning delight…the scone. Scones are like having a thick cookie for breakfast so they would naturally be able to handle the same combination that the oatmeal cookies did. However, since I am not one for an involved breakfast, grating the butter to get the perfect scone was not my cup of tea (no matter how great it would taste with a cup of tea!).

20170308_180135In my quest for a delicious scone in a fraction of the time I looked to make this quick bread a bit quicker. I am typically against using convenience products but sometimes getting stressed out and ruining your entire day is not much healthier. Therefore it’s beneficial to utilize them sparingly. Low-fat baking mix (such as heart-smart Bisquick) provided the answer to a less fussy scone that could be prepared in half the time. With the addition of mini semisweet chocolate chips and dried cherries the amount of sugar found in a traditional scone was reduced dramatically, allowing for more calories to be spared. Also by swapping half-and-half for traditional heavy cream the resulting scones were less offensive to health conscious waistlines.

20170308_180334With modifications to traditional recipes, I was able to shave calories down to 205 compared to over 250 per scone. The fat also dramatically reduced from 11 grams to 4.8 per scone. Overall, I highly recommend you try these tender, lightly sweetened scones that are a quick compliment to a morning cup of coffee or afternoon snack with tea!

Cherry Chocolate Chip Scones

Ingredients:

  • ½ cup Dried Cherries; chopped
  • 2 tbsp. Water
  • 3 cups Low-Fat Baking Mix (such as Heart-Smart Bisquick)
  • ¼ cup Sugar
  • ½ tsp. Ground Cinnamon
  • 2 tbsp. Butter; chilled & cut into very small pieces
  • 2/3 cup Fat-Free Half-and-Half
  • 2 tbsp. Semisweet Chocolate Minichips
  • 1 large Egg; separated
  • 1 tbsp. Fat-Free Half-and-Half
  • Turbinado Cane Sugar; optional

Preparation:

  1. Preheat oven to 400°. Line a baking sheet with foil. Set aside.
  2. Combine cherries and water in a microwave-safe bowl. Microwave on high for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain).
  3. Combine baking mix, sugar, and cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the cherries, 2/3 cup half-and-half, chocolate chips, and egg white. Stir until just moistened. Drop dough by ¼ cupfuls onto prepared baking sheet. Place baking sheet in freezer for 5 minutes.
  4. Combine egg yolk and 1 tbsp. half-and-half. Brush egg mixture over tops of each scone and sprinkle with turbinado sugar if desired. Bake for 12 minutes or until golden. Cool slightly on a wire rack. Best served warm.

 

RECIPE ADAPTED FROM: MARIE RIZZIO
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Cranberry Swirl Cheesecake

20170227_000907Cheesecake is a delightful dessert rich in flavor and smooth on the palate. As much as I enjoy a slice of cheesecake I absolutely despise making it on my own. Cheesecake is up there on my list with Creme Brulee & Souffles when it comes to a severe inclination to avoid said recipes. It is not that I can’t make them it is just more tedious and I don’t enjoy making them like I do cakes and cookies. Baking is an outlet for me to reduce stress. Cheesecakes tend to create stress by wondering if the darn thing is going to crack despite doing everything correctly. There is only so many times you can get scalded by the hot water bath before you throw even cooking out the window. However, after taking a look at what I have prepared lately I was starting to see too much repetition. I decided I needed to venture out of my comfort zone and give myself a challenge like I had when in culinary school. The first item that came to my mind was the dreaded cheesecake.

20170227_001556My favorite flavor of cheesecake is cherry and I have made it a thousand times. My love of cherry cheesecake in particular stems from my childhood when I would make the No-Bake Jello brand Cherry Cheesecake box mix. Although it was a heck of a lot easier cheesecake to make, it wasn’t necessarily a real cheesecake (probably why I enjoyed baking it growing up). Besides the taste the cherries lend cheesecake, I also love the appearance. The red is a great contrast to the light cheesecake base and makes for a stunning dessert every time. I wanted to replicate this stunning look but with something other than cherries. That is where cranberries come into play.

20170226_172628I had some leftover cranberries frozen at their peak and needed to use them up so it seemed like a perfect fit. I made this for Valentine’s Day but it can be made for many other events such as anniversaries, Christmas, Independence Day, or even Go Red for Women parties which bring awareness to heart health. Although this is a skinnier recipe than traditional cheesecakes, I highly doubt the American Heart Association would define it as a heart healthy recipe. On average, cheesecakes similar to this one run about 575 calories and 22 grams of saturated fat while this cheesecake is 321 calories and 6 grams saturated fat (saving over 250 calories and 15 grams saturated fat per slice).

Although I enjoyed this lightened up version of a traditional cheesecake I would make a few changes next time to appeal more to my own taste. I think I would prefer a regular graham cracker crust to the chocolate, despite my love of the stunning color contrasts the chocolate crust provides. If you follow the recipe as is you will witness how much a simple swirl of tart cranberries provides an elegant touch to rich filling encased in a chocolate graham crust. Enjoy!

Cranberry Swirl Cheesecake

Ingredients:

  • 6 oz. Chocolate Graham Crackers
  • ¼ cup Olive Oil
  • 1 ½ cups Fresh or Frozen Cranberries (thaw if frozen)
  • ½ cup Sugar
  • ¼ cup Raspberry Liqueur (Chambord or Smirnoff Raspberry Vodka)
  • 3 tbsp. Water
  • 1 cup Sugar
  • 12 oz.(2 ½ pkg.) Block Style 1/3-less-fat Cream Cheese; softened
  • 1 cup Plain Fat-Free Greek Yogurt
  • 2 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • 3 large Eggs
  • 2 large Egg Whites

Preparation:

  1. Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil (or place in a turkey size oven bag and seal at top). Grease pan lightly with nonstick cooking spray.
  2. Place crackers in a food processor and pulse until finely ground. Drizzle with oil and pulse until moistened. Press mixture into bottom and ½ inch up the sides of the prepared pan. Bake for 8 minutes. Remove from oven and cool on a rack.
  3. Reduce oven temperature to 325°. Place cranberries, sugar, liqueur, and water in a small saucepan. Bring to a boil. Cook 8 minutes or until cranberries have softened and mixture is syrupy. Cool for 20 minutes. Puree mixture until smooth with an immersion blender or pour contents into a food processor and pulse 1 minute.
  4. Combine 1 cup sugar and cream cheese in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add the whole eggs, 1 at a time, beating well after each addition.
  5. In a separate bowl, beat the 2 egg whites at high-speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling & swirl together using the tip of a knife. Place springform pan into a metal baking pan larger than the springform pan. Add hot water to the pan to create a depth of about 2 inches. Bake for 55 minutes or until the center of the cheesecake barely jiggles when pan is touched.
  6. Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven and run knife around the outside edge. Cool on a wire rack. Cover and chill in refrigerator for at least 8 hours.

RECIPE ADAPTED FROM: ANN TAYLOR PITTMAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Skinny Citrus Pudding

20170216_134210We still have a few more weeks of winter before we officially hit spring despite many places across the country experiencing milder temperatures than usual. For many across the nation, winter is a time when it is harder to find fresh, in season produce to utilize. Citrus is currently one of the select finds currently in season across the nation and in abundance this time of year. If you find yourself with a lot of citrus and want to experiment with something new than this recipe is just for you.

20170216_133233Some of you may look at this and be confused thinking it is more like a citrus curd and not a pudding, but I assure you it is indeed a pudding. This pudding uses cornstarch as a thickener and a curd does not use cornstarch. If you begin eating this with the mindset of a traditional pudding you will probably be a little shocked. It is tart so be warned. Don’t be tempted to add more sugar. If you want it to be a little tamer than I suggest cutting back on the orange zest by ¼ tsp. If you are looking for a different type of light dessert that is inexpensive and easy to prepare than give this recipe a go. It surely will not disappoint!

20170216_133225Skinny Citrus Pudding

Ingredients:

  • 3 tbsp. Sugar
  • 1 tsp. Grated Orange Zest
  • 1 cup Fresh Orange Juice
  • 1 cup Tangerine Juice
  • 3 tbsp. Cornstarch
  • ¼ tsp. Salt
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Unsalted Butter
  • ¼ cup Heavy Whipping Cream; divided
  • Mint; optional

Preparation:

  1. Combine the sugar and orange zest in a small saucepan; crush with spatula or a wooden spoon to excrete oils of zest into sugar (sugar will turn yellowish-orange in color).
  2. Stir in the tangerine juice, orange juice, cornstarch, and salt. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and butter. Pour the pudding into a bowl; cover surface of pudding with plastic wrap and chill.
  3. Place cream in bowl and beat with a mixer on high speed until stiff peaks form. Fold half of the cream into the pudding.
  4. To serve: Spoon ½ cup pudding into dessert bowls or glasses. Top each serving with 1 tbsp. of whipped cream and a sprig of mint (if desired).

 

NUTRITIONAL INFORMATION

(½ cup pudding & 1 tbsp. cream)

 

citruspuddingnutritionlabel

 

 

 

 

 

 

 

Weight Watchers: 9 Smart Points, 5 Points Plus, or 4 Traditional Points

 

RECIPE ADAPTED FROM: DEBORAH MADISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Clementine Cake

20170113_210838I love to bake with what is currently in season. While the majority of the country’s home-grown produce is out of season, Floridians know that citrus is currently at its peak. I recently realized I have never produced a citrus-based confection this time of year and decided this needed to change. Perhaps the reason I always avoided citrus despite the abundant availability around me is my hidden fear of a bitter final product. In order to get that strong citrus flavor you need the oils from the zest, which requires that the entire fruit be processed, peel and all.

Growing up I always hated the bitter taste of even the slightest bit of pith on my orange or mandarin segments and would spend way too much time working to remove every last bit of “white stuff” so that I could actually enjoy the segment. Very early on I grew annoyed with any citrus that had a peel and came to enjoy the canned mandarin oranges as my substitute. Now, as an adult, I realize the fresh stuff is way better than anything from a can but I still struggle shaking away those childhood bad habits regarding piths.

20170112_134033Since I have yet to successfully overcome my childhood habit I needed to find a recipe that would suit my avoidance of using the entire fruit to provide citrus flavor. If you do a recipe search for mandarin flavored cakes you will quickly realize there are typically only 2 formulas used. The most common formula uses canned mandarin oranges and a cake mix. Although this may do in a hurry it is not what I was looking for since I am seeking to avoid processed foods. The second formula uses the entire mandarin and purees it in a food processor. Neither of these fit my needs so I had to come up with my own solution.

The first step to solving any problem is knowing what the desired outcome is and what is preventing you from getting there. My desired outcome was a cake with a citrus punch without using the entire fruit, however the problem is without the entire fruit the cake lacks bulk and intense citrus flavor. To solve this I created a compromise. I would use zest from the clementines, and use segments of the clementines but discard the remaining peels. In order to sub for the missing bulk the peels would have provided the batter I added a raisin paste along with the segments and walnuts. The raisin paste not only added bulk to the batter but it also acted as a natural sweetener, allowing me to cut down on some of the sugar therefore making the recipe a bit healthier. To give a bit more sweetness and citrus flavor I topped the cooled cake with a Tangerine juice glaze. If you are wondering how to make raisin paste, you simply place some raisins into your food processor and add water just enough to cover the top of the raisins. Simply puree the mixture and voila you have raisin paste. If you make too much you can always store it in the refrigerator for future uses. It is a great sub for whole dates in many recipes.

20170111_163929All in all I was very pleased with the outcome of this cake. It was moist, not overly sweet, and had a nice touch of citrus flavor without any lingering bitterness. In our sugar filled world this cake may not please the masses like its frosted cousins but it is sure to please those who enjoy tasting actual cake and not a touch of cake covered in ten pounds of sugary frosting. Give it a try and enjoy the produce of the season…citrus!

Clementine Cake

Ingredients:

  • Cooking Spray
  • ½ cup Walnut Halves; toasted
  • 4 tbsp. Raisin Paste (see description above for details)
  • 1 tbsp. Clementine Zest
  • 2 Clementines; peeled & segmented
  • ½ cup Light Brown Sugar
  • 3 tbsp. Unsalted Butter; softened
  • 2 tbsp. Olive Oil
  • ¾ tsp. Vanilla Extract
  • 1 Large Egg
  • 9 oz. All-Purpose Flour (2 cups); plus more for dusting pan
  • ¾ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ cup Fat-Free Buttermilk
  • 1 cup Powdered Sugar
  • 5 tsp. Fresh Tangerine Juice
  • Toasted Walnut Halves; for topping

Preparation:

  1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper. Coat the parchment with cooking spray and dust with flour. Set aside.
  2. Place walnuts, raisin paste, zest, and clementine segments in a food processor and process until ground.
  3. Combine brown sugar, butter, and oil in the bowl of a stand mixer (or large bowl). Beat mixture with a stand or hand mixer set to medium speed until well blended. Beat in vanilla and egg.
  4. Combine the flour, baking soda, and salt. Add the flour mixture and buttermilk to the sugar mixture, alternating between the two, beginning and ending with the flour mixture. Add the nut mixture and beat at medium speed for 3 minutes. Pour the batter into the prepared pan. Bake for 40-45 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in pan 10 minutes on a wire rack. After 10 minutes remove the cake from the pan and cool completely on a wire rack.
  5. After the cake has cooled completely, in a small bowl combine the powdered sugar and Tangerine juice. Whisk until smooth. Drizzle the glaze over the warm cake and spread to coat the top evenly. Top the outer edge of the cake with toasted walnuts. Serve.

 

RECIPE ADAPTED FROM: DEBORAH MADISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Christstollen

20161230_125955With the holidays over and a new year already rung in I can calmly and fondly look back over the past month’s chaotic fun. While everyone else was making Christmas cookies galore I was making a German traditional pastry called the Christstollen. The Christstollen goes by many names. Sometimes it is simply called Stollen, other times it is called Weihnachtsstollen (Christmas Stollen), and Americans know it as the dreaded fruitcake….but no matter the name they are all one in the same pastry that is made during Advent/Christmas time each year.

20161230_130118Now although Christstollen is technically a fruitcake certainly do not confuse it with the horrific impostors often found in the states. Christstollen is a rich yeast dough filled with brandy-soaked fruit, toasted almonds, and finished with a sweet touch of glaze. There is a reason why Christstollen is one of Germany’s most famous and long-standing Christmas confections. German recipes for stollen date all the way back to the 13th century. Although Stollen recipes have been slightly modified over the years as products like butter became more common and affordable to use the overall formula and resulting taste remained the same.

20161230_130001Now you may wonder why Stollen is typically made by families only during the Advent/Christmas season. Traditionally, the bread gets its shape because it is supposed to resemble a swaddled baby Jesus. Although it is a Christmas bread many bakeries will still bake Christstollen year round and simply call it stollen instead of naming it after Christ. Since the holidays have already passed you can do the same and enjoy a timeless German tradition.

Christstollen

Ingredients:

  • 16.9 oz. All-Purpose Flour (3 ¾ cups); divided
  • ½ tsp. salt
  • ½ tsp. Ground Nutmeg
  • ¼ cup Fresh Orange Juice
  • 2 tbsp. Brandy
  • ½ cup Dried Cherries
  • ½ cup Golden Raisins
  • ½ cup Reduced-Fat Milk (2%); warmed to 100°-110°
  • ¼ cup Granulated Sugar
  • 1 pkg. Dry Yeast
  • 6 tbsp. Unsalted Butter; melted
  • 2 Large Eggs; lightly beaten
  • ½ cup Sliced Almonds; toasted
  • 1 ½ tsp. Grated Lemon Rind
  • Cooking Spray
  • 2 tbsp. Reduced-Fat Milk (2%); divided
  • 1 Large Egg
  • ½ cup Powdered Sugar

Preparation:

  1. Weigh 15.75 ounces (approximately 3 ½ cups) flour in a large bowl. Add salt and nutmeg. In a medium microwave-safe bowl combine orange juice and brandy. Microwave brandy mixture for 45 seconds. Add cherries and raisins; let stand for 20 minutes, stirring occasionally.
  2. Meanwhile combine warm milk, sugar, and yeast and let stand for 5 minutes. Stir butter and eggs into yeast mixture. Add the juice mixture, almonds, and lemon rind. Add the flour mixture to the yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until the dough is smooth and elastic, adding the remaining ¼ cup flour as needed to prevent the dough from sticking to hands (expect the dough to feel sticky).
  3. Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and allow to rise in a warm, draft free place for 1 hour or until doubled in size. Punch down the dough. Divide dough into 2 equal portions and roll each into an 11  8 inch oval. Fold 1 short end toward the center and fold the other short end toward the center until it overlaps the first end. Place loaves seam side down on a baking sheet lined with parchment paper. Cover and let rise again for 1 hour or until doubled in size.
  4. Preheat oven to 350°. Combine 1 tablespoon milk and 1 egg. Uncover shaped dough and brush the top and sides gently with the milk mixture. Bake for 30 minutes or until golden. Cool completely on wire racks.
  5. When ready to serve combine 1 tablespoon milk and powdered sugar and stir until smooth. Drizzle over loaves. Serve.

NUTRITIONAL INFORMATION

(1 Slice)

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Weight Watchers: 6 Smart Points, 4 Points Plus, or 3 Traditional Points

RECIPE ADAPTED FROM: JULIANNA GRIMES
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Honey Almond Butter Snickerdoodles

20161221_134325The cookie section of the dessert table is a prominent feature for almost every culture’s Christmas celebration. Whether it is Gingerbread in America, Pizzelles in Italy, Melomakarona in Greece, Madeleines in France, Kringla in Norway, or Shortbread in Scotland cookies are a must for every family to prepare. In our house we always make sugar cookies cut out in fun Christmas shapes and decorated with different colored frosting and edible adornments.

20161221_132755Aside from our traditional offerings I always try to offer a new cookie for everyone to try and I also share it here with all of you. Typically I make several different cookies around Christmas but this year I have only made two because that is all a 3-year-old and newborn will afford me. I will be making other sweets but cookies were a place I could shave down my offerings and save time.

20161221_135214Now Snickerdoodles are no secret around the holidays. Many Americans already add them to their cookie trays, even swapping out the cinnamon sugar for festive red and green decorating sugar. Although their exact origin is unknown it is believed that Snickerdoodles are German in origin. Although I could have easily stuck with the traditional recipe (as there is nothing wrong with it) I always like to try new things, hence the addition of honey almond butter. I came across some Justin’s brand Honey Almond Butter on clearance at my local supermarket and couldn’t pass up the deal. With a bit of experimenting, it turns out that the addition of almond butter to a classic snickerdoodle makes a fantastic cookie.

The honey almond butter provides a richer twist on the classic recipe while still retaining the signature soft interior and crispy cinnamon-sugar coating that has made this cookie a lasting favorite. Not only is this cooking satisfying but it is also a healthier option to provide for those who may not want to indulge in the extremely calorie/fat laced frosted sugar cookies this Christmas. Merry Christmas and Enjoy!

Honey Almond Butter Snickerdoodles

Ingredients:

  • 1 cup Light Brown Sugar; packed
  • 3 oz. Whipped 1/3-less-fat Cream Cheese
  • ¼ cup Unsalted Butter; softened
  • 2 tbsp. Honey Almond Butter (such as Justin’s Brand)
  • 1 tsp. Vanilla Extract
  • 2 Large Egg Yolks; lightly beaten
  • 4.75 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt
  • Cinnamon-Sugar; for topping

Preparation:

  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. Set aside.
  2. Place the brown sugar, cream cheese, unsalted butter, and almond butter in a large bowl or the bowl of a stand mixer. Using a stand or hand mixer beat the mixture on high-speed until well combined. Add the vanilla and egg yolks and beat again until well blended.
  3. In another large bowl whisk together the flours, baking soda, cinnamon, and salt. With the mixer on low-speed, add the flour mixture to the butter mixture and beat until well combined.
  4. Using a rounded tablespoon, drop dough onto prepared baking sheets. Sprinkle tops of the dough rounds adequately with cinnamon-sugar. Bake for 12 minutes, rotating cookies halfway through baking time. Cool cookies on the pans for 1 minute. Remove from pans and place on wire racks to cool. Repeat with remaining dough and cinnamon-sugar. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

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Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: MICHAELA ROSENTHAL
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Maple Frosted Pecan Spice Cupcakes

20161212_113728The temperatures have officially dropped for the year and much of the country has a dusting (or few feet) of snow on the ground. We may not have snow here in Florida but the temps have dropped enough that I still get the instinct to stay inside bundled up in blankets and make something warm to keep me cozy. This time of year I usually start making cookies as part of my Christmas cookies series with the hopes of helping those looking for ways to add a new type of cookie to the traditional holiday offerings. I promise those recipes are coming soon but I had to fulfill a wish from my 3-year-old who kept asking for cake.

20161212_113623Anyone with a toddler or preschooler knows a slice of cake is extremely messy so I typically offer cupcakes instead. This typically cuts down on the mess minus a few crumbs here and there. I chose to keep with the holiday spirit and select a cake that combines all of the aromas associated with this time of year. Nothing gets me in the holiday spirit more than cinnamon, nutmeg, ginger, and cloves permeating the air with their wonderful aroma as the cake bakes. Throw on some Christmas music and voila you have holiday cheer in your house without having to make the dreaded (at least in my house) sugar cookies.

20161212_113521What takes this cake to the next level is the frosting. I will warn you this frosting is not the easiest to work with but it is totally worth the effort. The maple adds the perfect complement to the spice cake and makes it feel as if you purchased them from a fancy pastry shop. If the frosting starts to set up on you too quick add a few drops of cream or water until it reaches a spreadable consistency once more. A toasted whole pecan on top adds the finishing touch and a delightful crunch!

Maple Frosted Pecan Spice Cupcakes

Ingredients:

  • 1 box Spice Flavored Cake Mix (or your favorite spice cake recipe)
  • 1/3 cup Chopped Pecans; toasted
  • ½ cup Light Brown Sugar; packed
  • ¼ cup Heavy Whipping Cream
  • ¼ cup Pure Maple Syrup
  • 1 tbsp. Unsalted Butter
  • Dash of Salt
  • 2 cups Powdered Sugar
  • ½ tsp. Vanilla Extract
  • 18 Whole Pecans; toasted

Preparation:

  1. Preheat oven to 350°. Fill a 12-cup and a 6-cup muffin tin with cupcake liners. Set aside.
  2. Prepare cake mix according to box (or recipe) directions. Once batter is prepared, gently fold in the chopped pecans until just combined. Pour batter into prepared muffin tins, filling each liner ¾ full with batter. Bake cupcakes until a wooden pick inserted in the center of the muffin comes out clean, about 15-18 minutes. Place on a wire rack to cool.
  3. While the cupcakes cool prepare the frosting. In a saucepan place brown sugar, heavy whipping cream, maple syrup, butter, and salt. Bring to boil over medium-high heat, stirring only until the sugar dissolves. Cook mixture for 3 minutes without stirring. Remove mixture from the heat and scrape into a large bowl. Add the powdered sugar and beat with a hand mixer on high-speed for 2 minutes (or until mixture has cooled slightly and thickened). Beat in the vanilla.
  4. Using an offset spatula, move quickly to frost each cupcake. If the frosting sets before you have completed all of the cupcakes add a few drops of cream or water until the frosting is back to a spreadable consistency (the frosting will set faster if your cupcakes have completely cooled). Place a whole pecan on the center of each frosted cupcake. Serve.

RECIPE ADAPTED FROM: KATHY FARRELL-KINGSLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016