Canada Day cupcakes from Flickr user jennypbj - I didn't even know that it was Canada Day (sorry!). Happy Canada Day to all our Canadian readers. These are beautiful and I love love love the maple leaf sprinkles!
On her blog she writes:
How do you make a cupcake taste Canadian? Put maple syrup in it, of course. I wanted something just a touch more original though, so I decided to incorporate another Canadian favourite (of mine): gooseberries! Gooseberries aren’t as common or popular here in Ontario as they are out west, but I’ve still been able to enjoy them fresh here (tart green striped grape-like things), as well as in jam...
It was quite an adventure, trying to get frosting that was actually red! I put in a few drops of red food colouring, which of course turned the frosting pink, and then the bottle was empty. Oops! I found some Wilton gel in orange, leftover from Hallowe’en; I added some of that, and the frosting turned this strange colour that managed to be simultaneously pink and orange. Prange, or maybe orink?
Maple cupcakes with a thick gooseberry jam filling and vanilla maple Swiss meringue buttercream frosting.
Get the recipe at A Cup of Coffee, A Cup of Cake
On her blog she writes:
How do you make a cupcake taste Canadian? Put maple syrup in it, of course. I wanted something just a touch more original though, so I decided to incorporate another Canadian favourite (of mine): gooseberries! Gooseberries aren’t as common or popular here in Ontario as they are out west, but I’ve still been able to enjoy them fresh here (tart green striped grape-like things), as well as in jam...
It was quite an adventure, trying to get frosting that was actually red! I put in a few drops of red food colouring, which of course turned the frosting pink, and then the bottle was empty. Oops! I found some Wilton gel in orange, leftover from Hallowe’en; I added some of that, and the frosting turned this strange colour that managed to be simultaneously pink and orange. Prange, or maybe orink?
Maple cupcakes with a thick gooseberry jam filling and vanilla maple Swiss meringue buttercream frosting.
Get the recipe at A Cup of Coffee, A Cup of Cake
Comments