Let's be honest, who can resist a perfectly frosted mini cupcake?
At Bake Sale, nestled in the heart of Toronto, our mini cupcakes are legendary.
They're the sweet ending to a busy day, the perfect treat for a celebration, and a little dose of happiness in every bite.
But what makes them so special?
It's not just the vibrant frostings or the playful decorations; it's the commitment to quality, the love we pour into every batch, and, of course, our ridiculously good, from-scratch recipe.
We aren't talking about doctored-up cake mixes here, friends. No, no.
We're going all the way – from the velvety cake base to the light-as-air buttercream.
Think of the aroma of vanilla and butter filling your kitchen, the satisfying dome of a perfectly baked cupcake, the smooth swirl of buttercream, and the endless possibilities for decorations.
We're going to show you how to create that Bake Sale magic right in your own home.
We'll start with the basics – the cake batter, the buttercream frosting – and then we'll explore some fun variations that will make your mini cupcakes stand out.
Ready to roll up your sleeves and create something truly special? Forget those store-bought imitations.
It's time to bake something real, something delicious, something unforgettable.
Get ready to transform your kitchen into a mini cupcake wonderland!
These are perfect for parties, potlucks or just a fun afternoon baking project.
Plus, you get the satisfaction of knowing you made every single element from scratch. Let's begin!
Not in the mood to brew?
Order at Bake SaleTotal Time
40m
In a large bowl, beat the softened butter until light and fluffy. This is the foundation of a good buttercream! We want to incorporate as much air as possible.
Gradually add the powdered sugar, beating on low speed until combined. Be careful not to create a powdered sugar cloud! Trust us, it's not fun to clean up.
Add the heavy cream and vanilla extract, and beat on medium-high speed until smooth and creamy. Whip it good! The longer you whip, the lighter and fluffier the buttercream will be.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch it closely, we don't want it to boil over!
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate.
Gently stir the chocolate and cream together until smooth and glossy. Don't overstir! Overstirring can cause the ganache to seize up.
Let the ganache cool slightly before using it to frost your cupcakes. It will thicken as it cools.
First things first, let's crank up the oven to 350°F (175°C). We always want a fully preheated oven for even baking. While that's happening, line your mini muffin tin with cupcake liners. Don't skip this step, unless you want a sticky mess!
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. We want to make sure everything is evenly distributed so that the baking powder can do its job effectively.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, which will give us that light and tender crumb we're after.
Beat in the egg, followed by the vanilla extract. Don't just dump them in! Make sure the egg is fully incorporatedincorporatedFully mixed in so that no specific ingredient stands out. before adding the vanilla. Vanilla enhances all the other flavours.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be gentle! Overmixing leads to tough cupcakes, and we're not about that life.
Fill each cupcake liner about 2/3 full. We use a small cookie scoop for consistency, but a spoon works just fine. Avoid overfilling, as they'll overflow in the oven. Nobody wants that.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back lightly when touched. We always check for doneness around 18 minutes to prevent overbaking.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Patience is key! Frosting warm cupcakes will result in a melted, messy disaster.
Once the cupcakes are completely cool, frost them with the buttercream frosting. Use a piping bag and your favorite tip for a professional look, or simply spread the frosting with a knife. Get creative with sprinkles, candies, or edible glitter! Let your imagination run wild.
Indulge in rich chocolate flavor with a decadent ganache topping.
Bright and tangy cupcakes with a burst of fresh raspberries.
1Always use room temperature ingredients for the best emulsion in your batter.
2Don't overmix the batter! Overmixing develops gluten, leading to tough cupcakes.
3For a smoother buttercream, whip it for a longer time on medium-high speed.
1Overbaking the cupcakes will result in dry and crumbly texture.
2Adding too much liquid to the buttercream will make it too thin and difficult to pipe.
The mini cupcake was originally conceived as a way to offer a guilt-free treat. Turns out, people just ate more!
Our mini cupcakes are so popular, we once had a customer who drove all the way from Montreal just to buy a box!
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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