Cupcakes are always a popular treat. They are delicate, cute, and can be made in almost any flavour that can be imagined.  Although I usually like to keep the cake flavours pretty basic- vanilla or chocolate are best- the frosting is an excellent vehicle for fun flavours and interesting colours. Basic buttercream can be coloured with gel food colouring, and can be bumped up with all kinds of flavours.

When making cake batter, there are a few key factors to keep in mind. The flour used must be cake flour, to create a fluffy cake. Likewise, try not to overmix the batter- mixing creates gluten development, which will make the end product tougher. Egg whites are added to incorporate air, so when folding them in to the batter use a very light touch to ensure an airy, fluffy cake.  Once the cupcakes have cooled and the frosting is made, all that’s left is to decorate! If you’ve never used piping bags before, don’t be intimidated. Try playing with different tips to see what shapes you can create. For the piping done in my photos, I used a basic large star tip. Fill the bag halfway with buttercream, and squeeze it down to the bottom. Pipe a small amount out before applying to the cake, to ensure there is no air left in the bag.

Pipe frosting with a steady hand, starting at the outer edges and ending in the center of the cupcake.  Cupcakes can be kept unfrosted in the freezer for up to a month, just bring to room temperature before using. Icing can last in the refrigerator up to a week, just bring to room temperature and whisk slightly before using.

White Cupcakes

You will need:

• 3 ¼ cup sifted cake flour
• 1 ½ tbsp baking powder
• 1 vanilla bean, or 1 tbsp vanilla extract
• 1 ¼ cup milk
• ½ lb butter, room temperature
• 1 ¾ cup sugar
• 5 large egg whites

Method:
1. Preheat oven to 350F. Line 24 muffin cups with paper liners, or 48 minis.
2. Scrape seeds of vanilla bean into milk. Set aside.
3. Sift together baking powder, flour, and salt.
4. With a mixer on medium-high speed, cream butter until smooth. Add sugar, beating until light and fluffy.
5. Reduce speed to medium-low, and add one third of the flour mixture. Add one third of the milk and vanilla mixture, followed by the remaining amounts of flour and milk, alternating additions.
6. In another bowl, whisk the egg whites on medium-high speed until stiff peaks form (if the whites maintain integrity when lifted by the whisk, they are ready)
7. Fold the egg whites into the batter, in three batches.
8. Fill each cup with batter, leaving a little space at the top (the cupcakes will rise)
9. Tap the muffin tray down firmly to release any air from the batter.
10. Bake large cupcakes for 18-20 minutes, and minis for 9-12 minutes. Allow to cool fully before decorating.

Maple Buttercream
 You will need:

• 2 cups pure maple syrup
• 1 lb unsalted butter, cold and cut into chunks
• 5 egg yolks

Method:
1. Bring maple syrup to a boil over medium heat for about 12 minutes. Immediately remove from heat.
2. Whisk egg yolks on high speed until pale in colour, about 4 minutes.
3. With mixer on medium speed, add the maple syrup in a slow, steady stream to the egg yolks
4. Continue mixing until mixture has cooled slightly
5. Add the butter, a few chunks at a time. As the mixture thickens, add more chunks of butter at once. Continue until all the butter has been incorporated, and the frosting is light and fluffy.
6. Mix 2 tbsp cinnamon with 2 tbsp sugar and 1 tsp sea salt
7. Sprinkle mixture over top of frosted cupcakes.

Vanilla buttercream
 You will need:

• 2 large eggs, separated
• 1./2 cup sugar
• 2/3 cup milk
• 1 tbsp vanilla extract
• 1 lb unsalted butter, room temperature

Method:
1. In the bowl of a standing mixer, whisk egg yolks and ¼ cup sugar until pale.
2. In a sauce pan over medium heat, heat vanilla and milk.
3. Pour a few spoonfuls of the egg yolk mixture into the milk, whisking well between additions. Continue until all the egg yolks have been incorporated. Continue to cook 1-2 more minutes, then remove from heat and place into a bowl, and set in an ice bath. Set aside.
4. In another bowl, cream butter on medium-high speed until pale and fluffy. Beat in chilled egg yolk mixture.
5. Heat egg whites and remaining ¼ cup sugar in a bowl over a pan of simmering water, whisking constantly until sugar is dissolved, about 5 minutes. Remove from heat and whisk on medium-high until stiff peaks form and the mixture is cool.
6. Add egg whites to butter mixture, and beat until smooth.