By Sam Castonguay
Howdy there, hickory-happy humans! We have a hickory squad update and bangin’ cupcake recipe for you this week!
A few weeks ago, we had a birthday in the South Hill Forest Products team! One of our beloved Hickory Squadron members was celebrating her 20th birthday! To make sure she had one of the best non-timber birthdays around, the team whipped up a batch of these spectacular hickory cupcakes with hickory fudge frosting. The recipe is about an easy to moderate difficulty rating, but I’m sure that difficulty level will drop off when you aren’t making these bad boys in a dorm room kitchen. Oh, the perks of college life!
Check out the recipe below!
For the cupcakes (makes ~24):
2 ½ cups sugar
¾ cup hickory syrup
2/3 cup butter (softened)
3 large eggs
¼ teaspoon salt (we like sea salt)
2 teaspoons baking powder
2 ½ cups flour
1 cup milk
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg (optional)
¼ teaspoon ground ginger (optional)
1. Cream together butter and sugar until smooth and fluffy
2. Add eggs, vanilla, and hickory syrup and beat on medium speed for 2 minutes
3. In a separate bowl, lightly mix together all dry ingredients (flour, baking powder, salt, and spices) with a fork
4. Add in dry ingredient mixture alternately with milk (in other words, add 1/3 of dry ingredients, then 1/3 of milk, and repeat until both are all added into the mixture). Mix well.
5. Pour batter into cupcake tins, filling each tin 2/3 of the way full.
6. Bake at 325⁰ for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool to room temperature before frosting
For the frosting:
½ cup butter
1 cup packed brown sugar (we make our own using white sugar and molasses)
¼ cup of hickory syrup
¼ cup half n’ half (or milk)
2 cups powdered sugar
½ teaspoon vanilla extract
1. Melt butter in a medium saucepan over medium heat.
2. Add brown sugar and allow mixture to reach boiling; Boil for 2 minutes
3. Remove from the heat; add the cream or milk, stirring slowly, and then return the saucepan to the heat.
4. Remove the saucepan from the heat as soon as the mixture starts boiling again and cool until lukewarm
5. Beat in sugar and vanilla, beating it until mixture becomes fluffy
Garnish with hickory nuts (or almonds, if you’re cheaters like us.)