Mmm Canada: Made In Canada Cupcakes

Happy Canada Day!

I know they don't look like much, but these little cupcakes carry a grand name--well, the recipe on which they're based carries a grand name: Made In Canada Cake.

Lately I've been interested in older cookery books (Canadian and otherwise) and those issued by community groups, so when I came across them the other day while reading an article looking at some historical Canadian desserts in theglobeandmail.com, I read it with more than a passing interest.

The author included links to a few recipes, including a grunt and a buckle (both are dessert types I rather like). But one--Made In Canada Cake--held my fascination.

'What a bizarre little title,' I said to myself. But then I thought to when the cookbook was published. 1911. Robert Borden replaced Wilfrid Laurier as Prime Minister, and what seems like the never ending points of Canadian identity as well as international affairs, particularly Canadian-US relations were front and centre.

Whether or not the creator of the original recipe intended it to represent a slice of Canadian history is unknown. What I do know, based on the ingredient list (the only addition I've made is the salt, and I adjusted the recipe for cake flour instead of regular), it is a cake made with Canadian ingredients--notice the lack of flavours or spices. If this were being created today, there would undoubtedly be a splash of vanilla or perhaps some orange and spice.

The cake itself is like many other vanilla or plain cake recipes--it's easy to put together. The final cake is tender, and can be eaten on its own or served with your favourite icing or glaze.

Made In Canada Cupcakes
adapted from Made In Canada Cake submitted by Mrs. Guy Simmonds, Wilton, Lennox Co.Ont for the1911 Canadian Farm Cook Book, as found in the Globe and Mail.

Yield 12 cupcakes
Ingredients

55g (60ml, 0.25c) butter, room temperature
100g (125ml, 0.5c) sugar
1 egg
130g (250ml, 1c) cake flour
15ml (1Tbsp) baking powder
pinch of salt
60ml (0.25c) milk

Method
Paper the bowls of a 12-bun cupcake tray. Preheat oven to 180C/350F

Sift together flour, baking powder and salt. Set aside

Beat the butter until light. Cream in sugar until fluffy. Beat in the egg. Incorporate the flour and the milk, in alternate additions, in the usual way (dry-wet-dry-wet-dry), scraping the bowl down after each wet addition. Beat together for a minute or so.

Divide the batter, equally between the papered bows--you will have to scrape out each drop.

Bake for about 20 minutes, or until an inserted skewer comes out clean.

Ice, glaze or decorate as you wish.


cheers!

jasmine

I'm a quill for hire!