Monday, September 5, 2011
Acorn Recipe - Acorn Cupcakes with Wild Grape Cream Cheese Frosting
We made this early this spring, and brought them as a "taste" to a wild weed walk we took with Blanche Derby in Massachusetts. She gives samples of prepared dishes along with her tours to really show people what they can do with the wild food they just learned about in the field. We made something completely out of season for spring, but we used wild food we had gathered and preserved last autumn.
The wild grape (Vitus species) jam was also produced last autumn from various species of wild grapes that we find growing along field edges and near water. It is the tastiest jam we make, along with being the most popular. I say it is an adult grape jam, although there is no alcohol involved. The flavor is so much more intense than the stuff you get at the store, and the flavor improves with age, like wine. The jam was added to a softened cream cheese and butter mixture, along with a bit more confectioner's sugar to make the frosting, and I also hollowed out the cupcakes and added a dollop of straight jam for an intense flavor burst.
Acorn Cupcakes with Wild Grape Cream Cheese Icing
makes about 42 mini cupcakes or 2-8" round cakes
1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 oz. softened butter or shortening
1 c. sugar
6 oz. buttermilk
1 tsp. vanilla
3/4 c. acorn flour
1. Preheat the oven to 325° and line muffin pans with papers.
2. Combine the flour, baking soda and salt in a bowl.
3. Cream together the butter or shortening with the sugar until fluffy.
4. Add the eggs one at a time, scraping down the bowl between each addition.
5. Add half of the flour mixture, mix. Add the buttermilk, mix, Add the remaining flour mixture.
6. Fold in the ground acorn flour and mix until incorporated.
7. Bake 8" round for 25-35 minutes, bake cupcakes 12-18 minutes until cake is springy. Cool.
Wild Grape Cream Cheese Frosting
4 oz. softened butter
6 oz. softened cream cheese
3 c. confectioners sugar
4 T wild grape jam
1. Mix butter and cream cheese until smooth. Add confectioners sugar and mix until stiff, scraping bowl.
2. Add the grape jam. You want a pretty purple frosting. If the frosting is too soft, add more confectioners sugar to help it stiffen. Chill the frosting before frosting the cupcakes, and chill the cupcakes once frosted.