Canada Day Cupcakes
Celebrate to Canada’s Day on July 1st with a tasty treat!
We will be out of the country for our nation’s day, so I made these cute cupcakes in advance to remind our kids of the special day. These Canada Day Cupcakes feature a heart transfer that’s easy to replicate with the PDF file. I love how well they show off our Canadian pride! The frosty is vanilla and also simple to make. Be sure to leave ample time to prepare the cupcakes because some of the steps require waiting inbetween.
Heart Transfer Ingredients
4 egg whites
1/4 tsp cream of tartar
3 C of powder sugar
1 tsp almond extract
red and black food coloring
print out of a heart with a maple leaf in the center
cookie sheet fitted with parchment paper
3 disposable piping bags fitted with #2 tip
1/4 tsp cream of tartar
3 C of powder sugar
1 tsp almond extract
red and black food coloring
print out of a heart with a maple leaf in the center
cookie sheet fitted with parchment paper
3 disposable piping bags fitted with #2 tip
Directions to make heart transfers
1. Using a standing mixer fitted with a whisk, combine the egg whites, cream of tartar, powder sugar and almond extract.
2. Mix until stiff peaks form, about 5-7 minutes
3 If the icing is still a yellow soup, add in 1 C powder sugar
4. Separate the icing into 3 bowls, leaving one of the bowls white
5. Add the red food dye to one bowl and the black to the other
6. Scoop the icings into a piping bag.
7. Place the print out under the parchment paper
8. Using the black icing, pipe out the outlines of the heart, don’t pipe the outline of the maple leaf
9. Using the red icing, fill in the sides
10. Using the white icing, fill in the middle part
11. Let sit for 4 hours
12. Using the red icing pipe on the maple leaf
13. et sit till the next day.
Vanilla Cupcakes Ingredients
Makes 24-26 cupcakes
12 tbsp unsalted Sweet Cream Butter, softened
1 1/2 C sugar
12 tbsp fat free sour cream
1 tsp pure vanilla extract
6 large egg whites, at room temperature
2 1/2 C flour
4 tsp baking powder
1/2 tsp sea salt
8 tbsp whole milk
1 cupcake pan
cupcake liners
1 1/2 C sugar
12 tbsp fat free sour cream
1 tsp pure vanilla extract
6 large egg whites, at room temperature
2 1/2 C flour
4 tsp baking powder
1/2 tsp sea salt
8 tbsp whole milk
1 cupcake pan
cupcake liners
Instructions for Cupcakes
1 .Line your cupcake pan with liners and set aside
2. Preheat the oven to 350
3. Using a large mixing bowl, cream the butter and sugar together until light and fluffy
4. Add the sour cream, vanilla extract and key lime zest and mix until combined.
5. Add egg whites, one at a time, mixing until combined after each egg.
6. Scrape down the sides of the bowl as needed to be sure all ingredients are well mixed
7. In a separate bowl, whisk together flour, baking powder and salt.
8. Alternating between the milk and dry ingredients, add half of the dry ingredients and mix well.
9. Then add the milk mixture and mix well
10. Add remaining dry ingredients, scraping the sides, and mix until combined.
11. Fill the cupcake liners about 3/4 full.
12. Bake for 18-20 minutes, or until a toothpick inserted comes out clean
13. Pull out and set aside
Buttercream Frosting Ingredients
1 1/2 C unsalted sweet cream butter
3 C powder sugar
1 tsp vanilla
3-5 tbsp heavy whipping cream
large star tip and piping bag
Red food coloring
3 C powder sugar
1 tsp vanilla
3-5 tbsp heavy whipping cream
large star tip and piping bag
Red food coloring
Buttercream Frosting Directions
1. Using a standing mixer, combine the butter, powder sugar, vanilla and the heavy whipping cream into the mixing bowl and mix on medium speed.
2. If you get powdery pebbles, add in 2 more tbsp of heavy whipping cream
3. Continue to mix until your frosting is smooth and stiff peaks
4. Scoop into the piping bag
5. Take your cooled cupcake and pipe the frosting onto the cupcake
7. Top with the heart icing transfer
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