Show your patriotic spirit with red and white iced cupcakes. Don't forget the flag. If you want maple leaves, pour melted red (candy) moulding wafers into moulds for chocolate.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Chocolate Cake:
Creamy Butter Icing:
Method
CHOCOLATE CAKE: Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at time; beat in vanilla. In separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt; sift again. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Place second rack on top and invert cake top side up; let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
For Chocolate Cupcakes: Line 24 muffin cups with paper liners or grease. Grease top surface of pan. Spoon in batter. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Makes 24 cupcakes.
Creamy Butter Icing: In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 3 days; beat to use.) Makes about 4 cups (1 L).
Tint half of the icing red. Using piping bag fitted with large (1/2 inch/1 cm) star tip and starting at centre, pipe red icing in spiral pattern over half of the cupcakes. Repeat with remaining white icing over remaining cupcakes. Garnish with glitter and sprinkles. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Nutritional facts <b>Per serving (without garnish):</b> about
- Sodium 408 mg
- Protein 4 g
- Calories 517.0
- Total fat 28 g
- Cholesterol 109 mg
- Saturated fat 17 g
- Total carbohydrate 66 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 26.0
