Our tribe is like most families, we really enjoy our sweets, especially chocolate. During the holiday season we are often tempted with a multitude of goodies and bonbons, many of them lovingly prepared by our neighbors and friends. Sugar cookies, truffles, Buche de Noel, chocolate mousse, peppermint bark and more. By the time Christmas day arrives, I’ve gained an extra layer of cushioning and feel more like a sugarplum!
This year, rather than being a scrooge with dessert, I’m making Raspberry Chocolate Cupcakes. The cake recipe, an adaptation of French Acadian Chocolate Cake, uses buckwheat, which is grown by the Bouchard Family Farm in Fort Kent. Buckwheat flour is traditionally used to make ployes, a delicious thin pancake that was often eaten at most French Acadian I meals.
Buckwheat is available in supermarkets and health food stores. I was interested to learn that it is a fruit seed related to rhubarb and sorrel, not a grain. Suitable for folks on a gluten-free diet, buckwheat can be used in a variety of baked goods. The Bouchard family has an interesting cookbook full of recipes and a background on the history of ployes.
Because these cupcakes store well in the freezer, I will make them several days in advance and then assemble on Christmas Day. Whipped cream, lightly sweetened with maple syrup or a raspberry-flavored liqueur, is used to fill and frost the cakes. Fresh raspberries, a true luxury in December, complete the treat.
At less than 200 calories per creation, this is the perfect way to indulge and eat cake. Enjoy and Merry Christmas!