by Jocelyn Cook
Here we go with the grapes… Grape Cupcakes!!! Last weeks share included beautiful, seeded grapes. One of my favorite to cook with. On the Facebook page we saw shared examples of pizzas, jams, and even these luscious cupcakes featuring the grapes. Here’s the recipe for the cupcakes submitted by member Jocelyn Cook.
First, reduce grapes:
Wash, place in a covered pan on low for an hour. Remove from heat, let sit covered for 2hrs then refrigerate.When cooled, using a mesh strainer, pour contents in and strain, removing grape skins and seed fragments.Set aside.
In a large bowl mix together:
1 1/2 cups flour (I use 3/4 cup regular flour and 3/4 cup cake flour)
1 cup sugar
1 tsp baking soda
Whisk together and make three holes
In a smaller bowl mix together
1/2 cup melted shorting or canola oil (I use canola oil)
1 tsp apple cider vinegar
1 tsp vanilla extract
Whisk together then pour into the 3 holes in the large dry bowl
Pour 1 cup grape reduction over everything in large bowl then mix everything together well. If your grapes didn’t make a full cup of reduced syrup, just add water until you have 1 total cup liquid.
Spray a cupcake tin then insert cupcake liners. Spray will prevent cake from sticking to the top of the tin once cupcakes rise.
Bake at 350 degrees for 20 minutes and check with a toothpick inserted in the middle of the cupcake. A little moist is fine but if it’s too wet, continue cooking.
1 stick butter, softened
1/2 container of cream cheese, softened (I use Tofuti)
4 cups powdered sugar
1tsp vanilla extract
Mix butter and cream cheese together until gently combined on low to medium speed. Add vanilla extract and powdered sugar, one cup at a time, mixing until well combined. Frost cupcakes after cooled or as long after removing from the oven as you can wait.