Mels and I have been talking about how we don’t feel like we’ve been experimental enough recently, which lead to brainstorming. As I’ve mentioned before, I have a number of…uncultivated resources. Wild berries, etc. Current harvests include…fresh organic walnuts. So I decided that brown sugar/walnut/maple cupcakes would be a really good idea.
Anyhow, I’ve been really like the texture of the cupcakes I’ve made that have nut meal in them, and I incorporated walnut meal into these. When I ground them, it was fairly apparent they had more oil in them than the hazelnuts did, so I cut a little bit of the canola oil.
To massage my deflated ego, I decided to fiddle with the proportions of things so I could claim slightly more inventiveness. Also, I made candied walnuts, which are SUPER tasty.
Anyways, onto the cupcakes.
1 cup all-purpose flour
1/2 cup loosely packed walnut meal
1 teaspoon powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 teaspoons ground flaxseeds
3/4 cup soy milk
1 teaspoon apple cider vinegar
1/4 cup canola oil
1/4 cup maple syrup
1/2 cup brown sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees, and line the cupcake tin in whatever way feels appropriate.
Whisk together the soy milk and the vinegar, let it sit for a few minutes, and then whisk in the ground flax seeds. In a different bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. The walnuts are dense and oily, so add the meal and mix until the meal is evenly distributed in the flour mixture.
To the bowl of milk, vinegar and flaxseed mixture, add the maple syrup, sugar, canola oil, and vinegar and whisk.
Then, mix them together until only tiny lumps remain. Pour the batter into the tins, filling them 2/3 of the way full. Eat the excess batter.
Then bake them for 22-24 minutes, or when a toothpick inserted into the middle of the cupcakes comes out clean.
Onto the Candied Walnuts:
Spread a cup of walnuts over a baking sheet, and toast at 300 degrees for 8 minutes (but don’t let them burn, because burnt nuts is a horrible phrase in many different ways.) Lay out a sheet of parchment and grease it for the next step.
Let them cool, and then, in a deep frying pan, over medium heat, mix together 3 tablespoons of maple syrup, 1/4 cup of sugar, and a pinch of salt.
It’ll start bubbling, and once it starts thickening and smelling like caramel. As soon as that happens, take off the heat, add 1/4 teaspoon of cinnamon, and immediately dump in the walnuts and coat thoroughly. Then put them on the parchment sheet, and quickly separate the nuts so you don’t end up with a hunk of walnuts covered in sugar.
Then I put them altogether and ate one.