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Cupcakes for Canada


Yes, these look more Canada Day than Victoria Day, but I made them for an office party last week, for a friend who's moving to Australia, so I thought I'd share the recipe now.  We had a Canadian-themed potluck, which is basically carte blanche to bring food from everywhere, since Canada, especially Toronto, is so multicultural.  We did a pretty good job with the Canadian part, I must say.  I also made Nanaimo Bars, and someone brought Butter Tarts, our other sickly sweet but amazing national dessert. I'm not linking to a butter tart recipe, since there are so many, and the recipe I use is from an old cottage cookbook that I can't find.  Suffice it to say, whichever you use- NO RAISINS!

We also had maple baked beans, and some bright young fella brought a mountain of Kraft Dinner (it's Kraft Macaroni and Cheese in the rest of the world, but for some reason, here, it's KD, and we love it all out of proportion.)

Cupcake, Butter Tart, and Nanaimo Bars.  Doesn't get much more Canadian than this!
Continuing the carbs and fat theme, we ordered Canadian pizza (pepperoni, bacon, and mushrooms). There was talk of poutine, but you can't really let that sit out while you wait for people to finish their work and file into the boardroom.

We'll all miss our friend and coworker, but she can take fond memories of a country that invented dumping cheese curds and gravy onto French fries with her to a place where Vegemite is considered food.  I think we come out on top in that one.

Brown Sugar Cupcakes with Cream Cheese Icing

Makes 12 cupcakes

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 stick of unsalted butter, softened
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs
1 teaspoon vanilla
½ cup plus 2 tablespoons buttermilk (or milk, substituting 1 1/2 tsp with lemon juice)

Cream Cheese Icing:
1stick unsalted butter, cool but not rock hard
4oz cream cheese, same consistency as butter
1 tsp vanilla
3 cups icing sugar (or so)

To make the cupcakes:
In a stand mixer with the paddle attachment, cream together butter and brown sugar on medium-high speed until pale and fluffy, about 2 minutes.
Add eggs, one at a time, beating until each is fully incorporated.
Add vanilla and mix again.
In a small bowl, combine flour, baking powder and salt.
Add flour mixture to the butter mixture in three batches, alternating buttermilk in two batches, and beating until combined after each. Begin and end with the flour.
Fill cupcake liners with batter about halfway full.
Bake for 25 minutes or until topi springs back,  at 325 degrees
Let cool completely.

To make the icing:
In the same mixer (cleaned, of course), or a large bowl with a wooden spoon, beat butter and cream cheese together until smooth.  Beat in vanilla.
Add the icing sugar in- about ½ cup at a time- and mix on low until all the sugar is incorporated. Use as much sugar as needed to get the consistency you like.  I don't like it too stiff or sugary, personally.

These cupcakes freeze well, which is a small mercy that keeps me from eating all 12 over a weekend.


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