The Challenge:

I found a contest today that intrigued me. I would enter, but for the fact that I don't want to risk winning any of the prizes.

http://www.sprucegroveagsociety.com/cupcakeeggstravaganzachallenge.cfm

Even if I'm not going to enter, it has started me thinking, so I am passing a similar challenge on to you. I want to see what you come up with.

Create a cupcake recipe using only ingredients produced, beginning to end, in your state/province of residence. Additional challenge: make it gluten free.

Forums: 
MeiLin's picture

Most High

I might be able to do that, but then I live in Oregon. We can grow nearly anything...

RD_the's picture

I look forward to your recipe, then! Remember, all your sources have to be local. It isn't good enough that it could be grown there, it has to have been grown there.

If I wasn't trying for the GF thing, I wouldn't have even a little bit of a problem. However, with the additional challenge, it's probably going to keep me busy for some time to come.

Whimbrel's picture

Petitioner

Long time ago, my mom flubbed a birthday cake recipe by using cornmeal instead of flour. Made a bunch of little kids very sad and confused at the time, but it's got me thinking now about the possibilities of savory cupcakes with a really fine-ground cornbread as the base, topped with "frosting" made from tomatoes, peppers... all the good local veggies in season right now.

Too bad I'm not a real cook (or, considering what my mom was capable of, maybe that's a good thing). Blum 3

MeiLin's picture

Most High

Corn is GF. Those muffins actually sound good...especially if cheese is involved...

Whimbrel's picture

Petitioner

And here I was wondering how to get the frosting to actually look like frosting -- there's a great local spicy cream cheese that's great for dipping vegetables, and it'd probably be every bit as good with the veggies pureed in. Hm. *is thinking dangerous kitchen thoughts*

Capriox's picture

Embodiment

Well, dang. I think I could do this just off my family's farm. Flour, eggs, milk and butter... no sugar, salt, or vanilla. Those are going to be the big trip-ups. I think there are some sugar beets grown down somewhere in the southeast, but probably most of us will to use honey instead. Or maple syrup/sugar... hm.

Salt and vanilla aren't even on my agriculture radar so I dunno there.

Raigne's picture

Embodiment

We don't need vanilla. We have apples and grapes here. Blum 3 You could probably just skip the salt altogether.

Capriox's picture

Embodiment

True, just about any temperate fruit in western NY. And, I'm good at growing food, not improvising recipes Wink

Whimbrel's picture

Petitioner

Hey, there's proper sugar cane grown and used in Louisiana -- but no wheat, which is an even bigger dirty rotten trip-up for cupcake traditionalists. Sad

As for vanilla, it won't grow outside a greenhouse even in central Florida, takes up a lot of space (for an orchid), and the flowers would need to be pollinated by hand. So probably a no-go anywhere in the States except Hawaii, maybe?

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