Cheerwine Cupcakes (qty. 15-18)

Cheerwine used was cane sugar version (in 12oz glass bottles). I used 3 TB of Droste cocoa powder but recommend 2, as the chocolate flavor overpowered the Cheerwine and made it hard to detect. The cakes turned out really moist, which was fabulous, but the frosting was a little runny. I recommend using 3 egg whites. The recipes have been modified to reflect my recommendations.

3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups white all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1 tablespoon white vinegar
1 1/2 sticks butter, softened at room temperature
12 ounces Cheerwine

Preheat oven to 350 degrees F. Grease muffin tin and set aside.

Combine first 5 ingredients in large bowl. Add vanilla, vinegar, and butter; combine well. Slowly stir in Cheerwine; beat until smooth.
Pour into muffin tin and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Finish cooling on wire rack.

Frosting
1 1/2 cups granulated sugar
3 egg whites
12 ounces Cheerwine
1/2 teaspoon almond flavoring


Combine sugar and egg whites in top of double boiler. Add Cheerwine and beat on low speed until blended.
Place over boiling water. Beat constantly on high speed until stiff peaks form. Remove from heat. Add flavoring and beat until frosting is thick enough to spread.

Oatmeal Creme Pies

All of the following ingredients are organic. I purchased all my supplies from Weaver Street Market in Hillsborough.

Cookie dough:
3/4 cup butter, softened at room temperature
2 cups brown sugar
3 large eggs
1/2 teaspoon sea salt
2 cups white whole wheat flour
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
2 1/2 cups oven-toasted oats (I used Country Choice)
2 teaspoons baking soda
3 tablespoons boiling water (nuked in a measuring glass in the microwave)

Creme:
1 tablespoon unflavored pectin
1/3 cup water
3/4 cup cane sugar
1/2 cup light corn syrup
1/4 cup water (do not combine with the 1/3 cup above)
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces vegetable shortening

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Preheat oven to 425 F. Lightly grease baking sheet and set aside.

COOKIES:
Cream butter, sugar, and eggs in large bowl. In separate bowl, sift together salt, flour, and baking powder. Add to creamed mixture. Add cinnamon and oats. Mix well. In small dish, add baking soda to boiling water, then stir the mixture into the batter. Drop by ping-pong ball size (1 1/2 TB?) onto baking sheets, keeping them about 2 inches apart. Bake about 8-10 minutes. Let cookies cool completely on a wire rack.

CREME:
In small measuring cup, combine pectin with 1/3 cup cold water. Let stand, stirring once. In saucepan over medium-high heat, stir together cane sugar, corn syrup, and 1/4 cup water until blended. Continuing to stir, raise heat to high and bring to full boil. Continue boiling for 15 seconds. Immediately remove from heat and stir in pectin mixture until well blended. Transfer all contents to large bowl. Add vanilla. With mixer on medium, beat for about 20 seconds. Gradually raise speed to high and beat until mixture is cooled to barely warm, about 5-7 minutes. Reduce mixer speed to low and slowly add powdered sugar. Add shortening and beat until completely smooth.