July 1st is Canada Day! I hope everyone gets outside and relaxes this weekend. What better way to relax than with cupcakes? These are delicious little jewels that have a fun, bright, and cheery colour.
Bright red cupcakes for Canada seemed like the patriotic dessert to make. The bright red colour and the swirls of white buttercream icing represent our country quite well – it is a sweet place to live! As a Canadian, I enjoy many rights and freedoms. Including the freedom to make as much buttercream icing as I please!
Canada is a wonderful place to live (for reasons other than an abundance of buttercream icing) because of the quality education, equality, the many opportunities available, and its peace and democracy. One should never take freedom and democracy lightly – it should be celebrated not just on Canada Day, but everyday.
For the little flags I went on the internet and printed out some flags, and then taped them to toothpicks. In the Globe and Mail today I saw fondant Canadian images, which also look like great fun. However, I did not have time to make fondant today. So, show your patriotic side this weekend and let the Canadian flag wave proudly – whether it is atop a boathouse, in a city park, at a BBQ with friends and family or proudly sitting atop a cupcake. Happy Canada Day!
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
1-2 teaspoons red food colouring
1 1/2 cups sugar
2 large eggs, room temperature, beaten
1/2 cup pureed strawberries
1. Preheat the oven to 350 degrees. Set out cupcake papers and set aside.
2. In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a food processor puree one cup of strawberries that will be reduced to about ½ a cup. With a strainer, strain the puree to get ride of the seeds.
4. In your mixer combine the sugar, canola oil, vanilla extract and eggs. Then add in the buttermilk and strawberry puree. Add lemon zest. Slowly add in the flour mixture.
5. Spoon the batter into the cupcake pans and bake until the cupcakes spring back when touched lightly in the center.
6. Cool before icing.
In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)