maple syrup

Maple Cardamom Ruffle Cake

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Gluten Free Maple Cardamom Ruffle-Cake

February is over, which means we’re now a bit closer to spring (woohoo!). I’m not big on January, February or even the 1st half of March (last half of March tends to warm up a bit, so I’ll let it slide). Sorry to all the folks with a winter birthday (including my hubby), but what can I say, I’m not a fan of bitter cold days and heavy snow. Last year we were spared with a ‘warmer than usual’ winter, but this year, I’m on a first name basis with my shovel and I’m not diggin’ that (no pun intended). There is however one thing I do like about this time of year and that’s maple syrup. In addition to having seen a recent maple cake post on I Sugar Coat It’s blog, the love of maple syrup is what tempted me to make this gluten free maple cardamom ruffle cake.

Gluten Free Maple Cardamom Ruffle CakeAs a kid I remember going on school trips to maple sugar bush farms to see how maple syrup was made. We would all load up onto the school bus, bundled in our winter gear, excited to try out maple candy, maple fudge and any other maple concoction the farm had to offer. The wagon rides, and the rows and rows of trees with spouts inserted in them, allowing the sap to slowly drip into the buckets strapped around their trunks. Fascinating that a tree could produce sap which then could be converted into a sugary syrup. How simple.

Gluten Free Maple Cardamom Ruffle Cake

I decided to add a little cardamom to the mix to spice it up a bit (maybe because of the cold temps!). I also chose to make it a ruffle cake. Ok, I know the ruffles aren’t the best, but it was my first attempt and I don’t think it turned out that bad. Practice makes perfect I guess. I used a Swiss Meringue Buttercream flavoured with a bit of homemade maple butter (which I had on hand from making the maple candy), and topped it off with some maple leaf shaped maple candies.
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Gluten Free Maple Cardamom Ruffle CakeHere are the recipes …enjoy!

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Maple Cardamom Ruffle Cake

Prep Time: 10 minutes

Bake Time: 35 minutes

Makes: 8-10 servings

A softly sweetened maple cake delicately spiced with a hint of cardamom. Recipe adapted from Foodland Ontario

Ingredients

  • 1/2 cup butter, room temp
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla paste (or extract)
  • 3/4 cup brown rice flour
  • 3/4 cup white rice flour
  • 1/4 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 tbsp baking powder
  • 3/4 cup + 2 tbsp pure maple syrup
  • 1/2 cup + 2 tbsp almond milk (or regular milk)
    • For Maple Swiss Meringue Buttercream
  • 5 egg whites
  • 1 1/4 cup granulated white sugar
  • 1 1/2 cups unsalted butter, cut in cubes
  • 2 tbsp pure maple syrup or maple butter (or more or less depending on desired sweetness)

Method

    For Cake
  1. Preheat oven to 350°F. Grease an 8" round cake pan and set aside.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Add vanilla and mix.
  5. Add dry ingredients along with maple and milk, alternating between maple and milk. Beat well.
  6. Bake for 35-40 min or until tester comes out clean.
  7. Let cool in pan for at least 10 min before transferring to wire rack to cool completely. Cool completely before frosting.
    8. For Maple Swiss Meringue Buttercream
  8. Ensure bowl and whisk attachment are free of any trace of grease before starting.
  9. Add egg whites and sugar to mixer bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F. Remove from heat once done.
  10. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so and is so important–never add butter to warm meringue).
  11. Switch over to paddle attachment. With mixer on low speed, add softened butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing on medium-low and it will come back to smooth).
  12. Add maple and continue to beat on low speed until well combined.
http://www.pastelbakery.ca/gluten-free-maple-cardamom-ruffle-cake/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva

Ginger Cupcake with Dairy Free Maple Meringue Frosting

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When I hear the word ‘ginger’ it reminds me of two things: 1) Ginger Grant the movie star character from Gilligan’s Island.  With her long dark batty eyelashes, always perfect red locks and trendy clothes (which never really made sense since they were stuck on that forsaken island for so long!), what young girl wouldn’t be fascinated by her.  2) Ginger Amanda the Cabbage Patch Kid doll.  I know you folks won’t know the specific doll I’m referring to (which by the way, was actually not mine), but at one point in my life she was around quite often!  She had yellow braided pigtails, blue eyes and wore a little dress with lace accents…and went everywhere with ‘mommy’.  This is why I call this cupcake The Ginger (Amanda) Dahling Cupcake.

gluten free ginger cupcake

To make this gluten free ginger cupcake a bit more interesting, I decided to add some candied ginger (or crystallized ginger).  I figured this would give a subtle but true ginger taste to the cupcake while adding some texture to the final product.  If you cannot find store bought candied ginger which is gluten free (as from my experience it’s noted on the ingredients that it may have traces of wheat), you can view my previous post for an easy homemade candied ginger recipe.

gluten free ginger cupcake

Hmmm, and what would taste yummy with ginger?  Let’s go with maple syrup – that should complement it nicely!  Yes, yes it does.

gluten free ginger cupcake

And voila! A yummy gluten free, dairy free cupcake…fitting for a movie star and doll alike.

gluten free ginger cupcake

Pure deliciousness!
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Happy Thanksgiving to my fellow Canadians!

Here are the recipes…enjoy!

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Ginger Cupcake with Dairy Free Maple Meringue Frosting

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

The Ginger (Amanda) Dahling Cupcake...fit for a movie start and doll alike :)

Ingredients

  • 3/4 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (I used golden yellow brown)
  • 1/2 cup butter or margarine (softened, room temperature)
  • 3 eggs, room temperature
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/3 cup milk, or milk substitute
  • 1/2 cup chopped candied ginger
  • 1/4 cup chopped candied ginger, if you wish to decorate tops of cupcakes
    • For Dairy Free Maple Meringue Frosting
  • 3 egg whites, room temperature
  • 1 1/2 cup granulated sugar
  • 1/4 cup warm water (do not use hot water)
  • 1 tbsp brown rice syrup (I used Lundberg Organic Sweet Dreams Brown Rice Syrup) (link)
  • 1/2 tsp cream of tartar
  • 1 tbsp maple syrup

Method

  1. Preheat oven to 350°F and prepare pans with liners; set aside.
  2. Mix together in bowl all dry ingredients; set aside.
  3. Grind up candied ginger in mini chopper or food processor; set aside.
  4. Beat sugars and butter until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Add vanilla and maple syrup and mix well.
  7. Add flour mixing on low speed and slowly add milk. Once all milk has been added, mix well until smooth (about 3 min). Fold in chopped candied ginger.
  8. Pour mixture into liners making sure to only fill liners 1/2 - 2/3 full.
  9. Bake until toothpick inserted comes out clean – about 22-24 minutes.
  10. Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
    11. For Frosting
  11. Before starting, make sure mixing bowl is completely grease free.
  12. Add egg whites, sugar, water, rice syrup and cream of tartar in bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 8-10 minutes).
  13. Remove from heat. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool. You will find you will need to whip it for a while (minimum 10 min before it starts to thicken).
  14. Add maple syrup and continue beating until stiff peaks form. Meringue will be thick but will still be slightly runny.
  15. Pour some meringue into a small bowl and carefully dip the top of the cupcake.
  16. Sprinkle some chopped candied ginger on top if desired.
  17. Once dry, a slightly hard thin layer will form overtop.
  18. If you have leftovers, you can store in a grease free container and store in the refrigerator for about a week. Re-whip by hand prior to using.
http://www.pastelbakery.ca/gluten-free-ginger-cupcake/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva