Maple Cupcakes with Cherry Compote and Goat Cheese Frosting

Name: Maple Cupcakes with Cherry Compote and Goat Cheese Frosting
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 cupcakes
Ingredients: 2 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 stick unsalted butter, at room temperature; 2 cups pure maple syrup; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup milk; Cherry Compote, recipe follows; Goat Cheese Cream Cheese Frosting, recipe follows; 2 cups pitted cherries, stems removed; 1/4 cup agave nectar; 4 to 5 tablespoons cornstarch; Pinch salt; 1 stick unsalted butter, at room temperature; One 8-ounce package cream cheese, at room temperature; Pinch salt; 4 cups powdered sugar

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Level: Intermediate
Total: 2 hr

Prep: 1 hr
Inactive: 20 min
Cook: 40 min

Yield: 12 cupcakes

Level: Intermediate
Total: 2 hr

Prep: 1 hr
Inactive: 20 min
Cook: 40 min

Yield: 12 cupcakes

Ingredients

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 stick unsalted butter, at room temperature

2 cups pure maple syrup

3 large eggs

1 teaspoon pure vanilla extract

1 cup milk

Cherry Compote, recipe follows

Goat Cheese Cream Cheese Frosting, recipe follows

Cherry Compote:

2 cups pitted cherries, stems removed

1/4 cup agave nectar

4 to 5 tablespoons cornstarch

Pinch salt

Goat Cheese Cream Cheese Frosting:

1 stick unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature

Pinch salt

4 cups powdered sugar

Directions

Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.
In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined.
Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.
To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.

Cherry Compote:

In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool.

Goat Cheese Cream Cheese Frosting:

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Recipe courtesy Desi Massei, Cupcake Wars 2012