Canada Day Cupcakes! Combine [Low-Fat Vanilla Cupcakes] and [Buttercream Frosting], topped with some maple leave sprinkles! I like these cupcakes even more with a berry jam filling so I recommend you try that! Before making these cupcakes, it is a good idea to check out my [Tips for Making Cupcakes]. This will help you make the perfect cupcakes and could fix some problems you might have encountered, during your cupcake-baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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Ingredients
Low Fat Vanilla Cupcakes
- 260 g Low-Fat Cow’s Milk - [See good to know section]
- 75 g Vegetable Oil
- 3 Chicken Egg [Size L] - [See good to know section]
- 300 g All-Purpose Wheat Flour - [See good to know section]
- 12 g Baking Powder
- 300 g Vanilla sugar - [Check out my recipe!]
Buttercream Frosting
- 200 g Unsalted Butter - [See good to know section]
- 600 g Icing Sugar - [See good to know section]
- 80 g Low-Fat Cow’s Milk - [See good to know section]
Other things you need
- Maple Leave Sprinkles
- Food Scale
- Bowl
- Mixer
- Dinner Spoon - Ideally a silicone spatula.
- Muffin Tray
- Cupcake Liners
- Ice Cream Spoon
- Oven
- Oven Mitts
- Cooling Rack - This is optional.
- Piping Bag
- Piping Tip
Instructions
Low-Fat Vanilla cupcakes
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Put the dry ingredients in a bowl and mix them.
- Mix the eggs, milk and vegetable oil in a separate bowl. Slowly add the dry mixture to the liquid mixture while you keep mixing.
- Put the cupcake liners in your tray and use an ice cream spoon to put an equal amount of batter in all your liners.
- Bake your Low-Fat Vanilla Cupcakes for 25 minutes.
- Let the Low-Fat Vanilla Cupcakes cool down and get ready to do some decorating!
Buttercream Frosting
- Make sure your ingredients are at room temperature before you start. This will keep them from curdling.
- Beat the butter and the icing sugar for about 10 minutes with your mixer. You will see the colour of your mixture change slightly when it is ready. The frosting should be airy at this point.
- Prepare your piping tools and put the frosting in the piping bag.
- Decorate your cupcakes with frosting and sprinkles and enjoy your Canada Day Cupcakes!
Good to know
- Storing: Make sure to store your cupcakes in an airtight container if you are not eating all of them right away. Keep in mind that cupcakes have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your cupcakes will stay good for a few days if stored correctly.
- Adding dry ingredients: If you have the patience, it pays off to sieve dry ingredients while you are adding them. It will ensure you won’t end up with lumps in your frosting.
- Frosting temperature: Make sure the frosting is at room temperature before you work with it. If it is too cold, it is too stiff to work with. If it is too warm, it will be running.
- Tip: If you feel the frosting is too firm to decorate with, add a little bit of milk or water and mix it in. Do this till the frosting has the right consistency. On the other hand, if your frosting is too thin, just add a little more icing sugar.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Baking time: Depending on what kind of muffin tray you use, the baking time will vary. If you use a muffin tray that is meant to make large cupcakes or muffins, your cupcakes or muffins need to stay in the oven for a longer period of time than when you use a muffin tray for small cupcakes or muffins.
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almonds milk instead of cow’s milk.
- Dairy-free: Use almond milk instead of cow’s milk.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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