C is for Cupcakes

I've been making a lot of cupcakes lately! I even put together a cupcake kit for a fun, creative and yummy birthday party activity. Everyone loves cupcakes. They are definitely the easiest transportable sweet treat for birthday celebrations instead of a big cake, so below is the recipe again, with the addition of Greek yoghurt to make for a moister cupcake. Stay tuned for tomorrow's Halloween bake sale treats! I have cupcakes and cookies in the works.

ESSENTIAL CUPCAKES 2 cups (240g) white whole wheat flour* 1 cup (240g) turbinado sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1/2 cup butter or Earth Balance vegan shortening 1/2 cup (115g) sour cream** or yoghurt,** at room temperature 2 large pastured eggs*** 1/2 cup (120ml) milk** 1 tsp vanilla extract DIETARY OPTIONS *For Chocolate Cupcakes, substitute 1/2 cup flour  with 1/2 cup 100% unsweetened cocoa powder ** Of choice ***For vegans, replace each egg with ¼ cup applesauce OR 1 tsp baking soda combined with 1 Tbsp apple cider vinegar

ESSENTIAL GLUTEN-FREE CUPCAKES 75g sorghum flour 50g tapioca starch 50g brown rice flour 1/4 cup unsweetened cocoa powder 1 Tbsp psyllium husk 1 tsp baking powder 1/2 tsp sea salt 1/2 cup turbinado sugar 1/2 cup Earth Balance vegan shortening 3 large pastured eggs*** 1 Tbsp vanilla extract 1/2 cup (115g) sour cream** or yoghurt**, at room temperature 2 Tbsp milk**

METHOD BY FOOD PROCESSOR

• Put all ingredients (except the last three in the list) in food processor, in the same order as above ingredients list. Blend until smooth. Scrape down the sides to incorporate that into the batter. Add the sour cream-milk-vanilla, pulsing a few times until just blended. 

METHOD BY HAND

• Measure out all the dry ingredients in a large bowl. Beat all the wet ingredients together, then gradually mix the wet ingredients into the dry mix until incorporated completely.

BAKING

• Preheat oven to 400°F (200°C). Line muffin tin with baking cups. 
• Fill each cupcake cup equally (about 25g for the minis, 45-50g for regular-sized) 
• Bake 15-17 minutes until golden on top. 10-12 minutes for the mini ones. Halfway through baking time, rotate the trays from the top rack to the bottom rack (and vice versa) and turn the trays 180° from back to front, for even cooking
• Cool completely (about an hour) before icing.

SECRET TIP: I recently tried a recipe where you glaze the cupcakes right out of the oven. This "seals" in the moisture while cooling. Prepare a simple syrup by boiling 1/4 cup sugar with 1/4 cup water for 3-5 minutes until thickened. Brush onto the tops of each cupcake.

BUTTERCREAM FROSTING

2 cups (240g) Confectioner’s (icing) sugar
8 Tbsp (4oz / 115g) unsalted butter or vegan shortening, softened
2 Tbsp milk, or non-dairy milk of choice
1 tsp good-quality vanilla extract 

a few dollops of food coloring, if desired

• Mix all ingredients on low speed until combined. 
• Increase to medium speed and beat for 1-2 minutes. until creamy. 
• Store in an air-tight container at room temperature (in a cool place) for 2-3 days

CHOCOLATE GANACHE (pictured above)

1/2 cup (100g) good quality chocolate chips/chunks

1/2 cup (100ml) heavy cream

• Put both ingredients in a small saucepan and on a medium-high heat, bring to a boil for 1 minute.
• Remove from heat and whisk until smooth and thick.
• Scoop one spoonful onto the top of a cupcake and gently using the curved back of the spoon, spread it evenly, coating the surface. Allow 24 hours to really set.