Ok folks, so I know it’s a week late, but I promise that doesn’t make these cupcakes any less yummy… or patriotic.
This year I decided to make some Canadian inspired cupcakes for Canada Day. I couldn’t decide on just one type though, so I decided to make both Red Velvet (red and white!) cupcakes and vanilla cupcakes with maple icing. Yum!!
I’ve decided that I can now only make cupcakes and cakes from scratch – anything from a mix just tastes wrong. To dress up these vanilla cupcakes I used maple icing (recipe can be found here). I put it in the fridge overnight (I’m a late night baker and ran out of time) and it got really grainy, I’m guessing because it was mostly sugar with little butter. I actually kind of liked the grainy texture, however if you’re after a smoother icing (as seen in bottom picture) I recommend making the icing right before you put it on the cupcakes.
I’ve never made Red Velvet cupcakes before, so naturally I went to the best. These cupcakes are from Martha Stewarts website (recipe can be found here) and were pretty tasty. Although I was disappointed with their lack of actual redness, I have been told that this is par for the course when it comes to red velvet cupcakes. After seeing the first batch I took out of the oven was lacking in the ‘red’ part of their namesake, I added more (and even a bit more) food colouring and it seemed to help. Regardless, Martha didn’t steer me wrong and they were delicious.
(the picture below is the result of adding pretty much a bottle of food colouring to the batter)
Oh! And thank you to Jen for helping me ice many of these cupcakes!