O Canada cupcakes – by Patty!

Nothing says Canada like red, white, and maple syrup. Happy birthday Canada! =)

These cupcakes have a lot in common with red velvet, but they are not red velvet, they are full of real maple goodness instead. I wanted to make something with our official colours, and a flavour that is undeniably Canadian.

Time required: 2 hrs

Yields: 24

Cost per cupcake: $1.75

Total cost if you have none of the ingredients: $42.00

Kitchen implements I used:

  • muffin tin & cupcake liners
  • KitchenAid mixer

Cupcake ingredients:

  • 2¼ C flour
  • 1¼ C granulated white sugar
  • ½ C butter (one stick)
  • 1¼ C milk
  • 1 TBSP cocoa powder
  • 3 TSP baking powder
  • 1 TSP salt
  • 1 TSP pure maple syrup
  • 1 TSP pure vanilla extract
  • 3 eggs
  • red food colouring, I just winged it

Buttercream frosting ingredients:

  • 3 C icing sugar
  • 5½ TBSP butter, room temperature
  • ¼ TSP pure vanilla extract
  • ¼ TSP pure maple syrup
  • 2 TBSP milk
  • 1 TBSP of freshly squeezed lemon juice

Instructions:

CUPCAKES:

1. Pre-heat oven 177°C / 350°F.

2. Combine all ingredients in mixing bowl.

3. Beat on High for 4 minutes, scraping sides constantly.

Once everything is in, add the food colouring.

Totally didn’t bother measuring the red dye.

Thinking, “When it starts to resemble Canadian red I’ll stop.”

Perhaps not the best plan.

Yuck, pink isn’t one of Canada’s colours, this won’t do!!

Nothing says “I love my country” like vulva pink batter…  ah well, maybe a miracle will occur in the oven. (Hah, get it?)

4. Ladle into muffin pan, filling about two-thirds of the way.

5. Bake 20 min, and immediately remove cupcakes from pan and place on cooling rack.

6. Cool at least 1 hr.

FROSTING:
1. In large bowl, cream butter and icing sugar together.
2. Add half of the milk, and mix well.
3. Add vanilla.
4. Add remainder of the milk and lemon juice.
5. Mix until you can no longer feel sugar granules.

After they are frosted, get patriotic and devour!!

Hurrah! They turned out red after all! Miracles do happen.

Verdict: You know, this is the first time I have actually gotten exactly 24 cupcakes, usually I run out before I get to the final one. Yes!!

The colour did darken as they baked. Thank God.

The maple flavour was very subtle, almost to the point I didn’t notice it. Next year I’ll increase the amount of maple syrup to at least one tablespoon.

Boyfriend and I ate some cupcakes as we watched the Canada Day fireworks from our balcony.

He said, “Patty, you make great cupcakes. It’s like vanilla cupcakes, with lemon vanilla frosting.” (unintelligible salivating sound).

Playlist: Final Fantasy OSTs

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2 thoughts on “O Canada cupcakes – by Patty!

  1. Kate says:

    Cupcake hints: Pour batter into a container with a spout, so you can pour the batter easily into the cupcake tins. Less mess, more control over amounts. As well, for easy frosting of cupcakes, put frosting into either a ziploc bag. Cut a small corner off the bag, and pipe the frosting onto the cupcakes. You can frost 23 cupcakes in about 35.6 seconds. An icing bag will work as well, but you’ll want to use a large bore head for the icing (not sure what the proper terminology is here, but I’m sure you get the picture!)

    • That in an excellent idea! I’ll pour it from my glass measuring cup next time.

      You mean the tips? I have them in several sizes, and instead of using a zip lock bag, when I’m done with a bag of milk I wash and dry it thoroughly, and cut off one corner. Voila! Instant, free, disposable piping bag.

      Alas I am lazy when it comes to frosting cupcakes and “decorated” these with a knife blade. It shows. ^^

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