Tag Archives: cupcakes

These Perfect Lemon Meringue Cupcakes Are Everything We Need Right Now

Searching for a fun springtime dessert to brighten up your kitchen and baking repertoire? Look no further. This recipe perfectly pairs all of our favourite flavours of lemon meringue pie, alongside fluffy vanilla cupcakes. Filled with tangy lemon curd and topped with pillow-soft toasted meringue clouds, these cupcakes are bursting with flavour and charm. Gently toasting the meringue is not only a cool kitchen trick, but the caramelized sugar and crisp exterior offers another layer of flavour and texture.

Lemon Meringue Cupcakes

Prep Time: 60 minutes
Bake Time: 20 to 24 minutes
Resting Time: 3 hours
Total Time: 4-5 hours
Servings: 12 to 14 cupcakes

Ingredients:

Lemon Curd
3 large egg yolks (reserve the whites for the meringue)
2/3 cup granulated sugar
¼ cup fresh lemon juice
Zest of 1 lemon
4 Tbsp unsalted butter, diced

Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup granulated sugar
Zest of 1 lemon
½ cup unsalted butter, softened
1 tsp vanilla extract
2 large eggs
2/3 cup buttermilk
2 Tbsp fresh lemon juice

Meringue
3 large egg whites (reserved from making the lemon curd)
1 cup granulated sugar
1 tsp pure vanilla extract

Related: These Matcha and White Chocolate Oat Muffins Will Help Makeover Your Breakfast Routine

Directions:

Lemon Curd
1. Combine the egg yolks, sugar, lemon juice and zest in a small saucepan. Whisk the ingredients together until smooth.

2. Cook, while slowly stirring consistently with a heat-safe spatula, over medium heat until the curd thickens (7 to 10 minutes) and coats the back of a spoon.

3. Strain the curd into a heat-safe container with a mesh sieve. Stir in the butter, one piece at a time, until smooth.

4. Press a piece of plastic wrap directly to the surface of the curd. Refrigerate the lemon curd until it completely cools and thickens (at least 3 hours) before using.

Related: Irresistible Peanut Butter Cupcakes With Chocolate Buttercream and Smoked Salt

Cupcakes
1. Preheat the oven to 350°F. Line a cupcake pan with paper liners and set aside.

2. Whisk together the flour, baking powder, baking soda and salt. Set aside.

3. Into an electric mixer bowl fitted with the paddle attachment (or a bowl with a hand mixer), massage the sugar and lemon zest together between your fingertips until very fragrant. Add the butter and mix on medium until light and fluffy, 2 to 5 minutes.

4. With the mixer on low, add the vanilla and eggs, one at a time. Stop the mixer and scrape down the bowl.

5. With the mixer on low, add half of the dry ingredients until combined. Add in the buttermilk and lemon juice and mix until absorbed. Add in the remaining dry ingredients and mix until smooth.

6. Fill the cupcake liners no more than 2/3 of the way full and bake for 20 to 24 minutes in the middle rack or until a toothpick inserted into the centres comes out clean. Cool the cupcakes on a wire rack before assembling.

Meringue
1. Put the egg whites and sugar in the bowl of a stand mixer. Briefly whisk them together by hand until just combined.

2. In a medium saucepan, bring an inch or two of water to a simmer over medium-low heat. Place the stand mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the mixture, whisking occasionally, until the sugar is completely dissolved and the mixture is hot to touch.

3. Carefully place the bowl back on the stand mixer and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed until glossy, medium-stiff peaks form, 8 to 10 minutes. Add the vanilla and mix until combined. Use immediately.

Assembly
1. Use a paring knife or apple corer to remove the centres of the cooled cupcakes. Spoon 1 to 2 tablespoons of lemon curd into the centre of each cupcake.

2. Top the cupcakes with a large dollop of meringue and gently toast with a kitchen torch.

Serve cupcakes immediately. Store leftovers in the refrigerator for up to 2 days.

Love citrus flavours? Check out these 36 luscious lemon desserts for spring or Anna Olson’s top lemon desserts.

Irresistible Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

The combination of chocolate and peanut butter will forever be a classic, but the addition of smoked salt takes these cupcakes to a new level. A childhood favourite, reinvented. The cupcakes feature a peanut butter base with a rich chocolate buttercream piped mile high. To find the flaked smoked salt, visit the spices section in your grocery store. Biting into one of these decadent beauties just might become the sweetest part of your week.

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

Prep Time: 25 minutes
Bake Time:
20 minutes
Total Time:
45 minutes
Serves: 12 cupcakes

Ingredients:

Cake Batter 
½ cup unsalted butter, room temperature
⅓ cup natural peanut butter, smooth
1 cup light brown sugar, packed
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups all-purpose flour, sifted
¼ tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
¼ tsp fine salt
¾ cup whole milk

Frosting
1 cup unsalted butter, room temperature
3 to 4 cups powdered sugar, or to taste
½ cup unsweetened Dutch-process cocoa powder
¼ tsp fine salt
1 tsp pure vanilla extract
¼ cup whipping cream, cold
Smoked flaked salt, for sprinkling

Related: The Only Oatmeal Cookie Recipes You Need in Your Life

Directions:

Cake Batter
1. Preheat oven to 350ºF. Line a 12 tin cupcake tray with liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and sugar.

3. Beat in the egg and vanilla extract until well combined.

4. Sift in the flour, cinnamon, baking soda, baking powder and salt.

5. Turn the mixer to low speed and slowly add the milk. Turn mixture to medium speed and beat until fluffy, about 2 minutes.

6. Using a large ice cream scoop, evenly divide mixture among the prepared cupcake tray.

7. Bake for 20 to 25 minutes, until the tops bounce back to touch. Let cool completely before frosting.

Related: How to Melt and Temper Chocolate for Perfect Candy Making

Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, salt and vanilla. Beat until well combined, about 2 minutes.

2. Scrape down the sides of the bowl and add the whipping cream. Beat until the mixture is light and fluffy, about 2 minutes.

3. Transfer frosting to a large piping bag fitted with a star tip. Pipe cupcake as desired and finish with a sprinkle of salt. These are best enjoyed within 24 hours!

For more cakey, frosting goodness try Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting or Anna Olson’s Very Best Cupcake Recipes.

These Witches’ Cauldron Halloween Cupcakes Are Wicked Delicious

Looking for a fun and spooky treat to make this Halloween? Look no further! These witches’ cauldron cupcakes are as eye-catching as they are delicious. I used my favourite one-bowl chocolate cake batter as the base, and topped each with a fluffy vanilla buttercream frosting. 

The addition of handmade witches legs also add a little trick to the treat. To make the legs, all you need is black card stock and striped paper straws. Simply cut out 48 black booties using the card stock, cut each straw into thirds and glue the boot upside down to the top of each straw. What else are you brewing up this Halloween season?

Witches’ Cauldron Chocolate Cupcakes

Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cupcakes

Ingredients:

Cupcake Base
2 cups granulated sugar
½ cup vegetable oil
½ cup unsalted butter, melted
2 large eggs, room temperature
1 Tbsp pure vanilla extract
1 cup whole milk (can substitute equal parts dairy-free milk)
2 cups all-purpose flour
¾ cups unsweetened cocoa powder
2 tsp baking soda
1 tsp fine salt
1 cup boiling water

Cupcake Frosting
1 pound unsalted butter, room temperature
4 to 5 cups powdered sugar, or to taste
1 Tbsp pure vanilla extract
20 drops green food colouring
¼ cup whipping cream, cold
24 gummy fang teeth candy, halved
24 neon worms candy, halved
48 googley candy eyes, for topping
Halloween sprinkles, for topping
24 sets of witches legs (see headnote)

Directions:

Cupcake Base
1. Preheat oven to 350°F. Line two 12-tin cupcake trays with cupcake liners.
2. In a large mixing bowl, beat together the sugar, oil, butter, eggs and vanilla extract until fluffy. Stir in the milk until combined.
3. Sift in the flour, cocoa powder, baking soda and salt. Beat until batter is smooth.

4. Slowly whisk in the boiling water until well blended.
5. Evenly divide batter amongst prepared cupcake trays. Bake for 20 to 25 minutes, until the tops bounce back to touch. Let cook completely before frosting.

Cupcake Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 8 minutes.
2. Scrape down the edges of the bowl. Add the vanilla and food colouring. Beat until colour is evenly blended. Add the whipping cream and beat for an additional 30 seconds.
3. Transfer frosting to a large piping bag fitted with a star tip. Pipe as desired.

4. Top each cupcake with the fang teeth, neon worms, googley eyes and sprinkles. Finish with a set of witches legs.

Don’t let the scary fun stop there! We’ve got 25+ spook-tacular halloween desserts, plus more frightening cake and cupcake ideas!

Guilt-Free Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Eating cupcakes is an indulgent treat, but what if your cupcake could also provide your body with healthy fats, protein and beta-carotene? Our nutritious carrot cupcakes are far better for you than their traditional, white flour, sugar-laden cousins, meaning they can double as a snack or even breakfast. We skip the dairy-filled buttercream icing for a “pegan” alternative that blends up cashews, lemon juice and maple syrup for a rich and healthy frosting.

Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 cupcakes

Ingredients:

Cupcake Batter:
1 ½ cups almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
3 eggs
⅓ cup maple syrup
¼ cup coconut oil, melted
¼ tsp pure vanilla extract
1 ½ cups grated carrot

Cashew “Cream Cheese” Frosting:
1 cup cashews, soaked for 2 hours or up to overnight
4 Tbsp unsweetened dairy-free milk
2 Tbsp lemon juice
2 Tbsp maple syrup
1 Tbsp coconut oil
Pinch of sea salt

Optional Toppings:
Cacao nibs
Coconut flakes
Lemon zest

Directions:
1. Mix together the dry ingredients (almond flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg). Ensure the baking soda is mixed in very well, otherwise it can turn the carrots green.
2. In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil, vanilla extract).
3. Stir the dry ingredients into the wet, and then fold in the grated carrots.
4. Once everything is well combined, scoop ¼ cup of batter into a lined or oiled muffin tin, bake in a 350°F oven for 23-25 minutes, or until an inserted toothpick comes out clean.
5. As the cupcakes are baking or cooling, prepare the icing by blending all ingredients in a blender or food processor until a smooth and silky texture forms.
6. Once the cupcakes are cool, ice them using an offset spatula or spoon, or with a piping bag (you can make this out of a Ziploc bag).
7. Top with cacao nibs, coconut flakes or lemon zest, or leave them plain.

For more wholesome baked goods, browse these 60 Vegan Desserts Even Non-Vegans Will Love and 12 Healthy Muffin Recipes for Busy On-The-Go Mornings.

How to Make Rainbow Swirl Frosting

If certain coffee franchises have taught us anything through their creative iced drinks, it’s that when it comes to all rainbow-coloured or unicorn-inspired  people are all in. So why shouldn’t the tri-coloured frosting be all the rage with cupcakes, too? Thanks to a little kitchen creativity, you can get that same pretty rainbow effect without heading out to the bakery or fancy cake shop.

Rainbow Frosting, Two Ways

Anna Olson has two ways to achieve a tri-coloured swirl that works for any colour-combo of your choosing. That means decorating with soft pastels, funky neons, or with themed birthday or anniversary party hues – it’s as simple as scooping icing into a piping bag.

Anna Olson puts a pastel concoction to the test with a fresh batch of cupcakes, first by using three separate piping bags joined by a special coupler. The tool helps to give the icing a rainbow-like effect, with perfectly defined edges. Then, for those of us who don’t have such fancy tools, she shows us how to create a pretty tie-dyed effect using one large piping bag and a simple star tip. Sure, those edges may fold into each other a little more, but it’s actually a really pretty and neat way to finish off a traditional cupcake. One that’s guaranteed to be loved by children and adults alike.

It may sound like a fancy schmancy way to top the traditional dessert, but it’s actually really easy. Even novice bakers can get the hang of this with a little practice and a spare frosting plate.

“I love that no two cupcakes look the same… it almost looks like a bouquet of flowers,” Olson says towards the end, once she’s decorated half-a-dozen impressive yet oh-so-simple cupcakes in a matter of seconds.

With frosting tips like these, you’re certain to be the star of your next birthday celebration, potluck get-together or cupcake party. If you can resist the tempting colours long enough to actually get them there without eating them all first, of course.

You special little unicorn, you. And now as someone out there probably once said, “keep calm and cupcake on.”

Want more recipes to satisfy your sweet tooth? Check out 30 Celebration Worthy Cupcake Recipes.

Easter Cupcakes

Spectacular Spring Carrot Cupcake Bouquet

Carrot cake has never looked so beautiful! Using a few simple techniques, turn regular cupcakes into a show-stopping dessert display for Easter or any spring celebration. This beloved cupcake design is one we’ve been testing for a while. On their own, they’re simple yet stunning — but joined together with a few frosting leaves and tied together with an icing bow, these cupcakes create a bouquet of Easter sweetness!

Carrot Easter Cupcakes

Bake Time: 22 to 28 minutes
Total Time: 70 to 85 minutes
Servings: 24 to 28 standard size cupcakes

Ingredients:

Carrot Cupcakes:
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 cup + 1 Tbsp grapeseed or canola oil
1 1/2 cup granulated white sugar
1/2 cup brown sugar
4 eggs
1 cup apple sauce
3 cups shredded carrots

Lemony Cream Cheese Frosting:
1 cup unsalted butter, softened
6 oz cream cheese, softened
4 to 5 cups confectioner’s sugar
2 Tbsp fresh lemon juice
Milk, as needed

Assembly:
Piping bags
Gel food colouring
Medium star tip
Leaf
Petal tip
Medium round/plain tip
Large serving platter, cutting board, or sheet cake board

Carrot Easter Cupcakes

Directions:
1. Pre-heat oven to 350°F. Line cupcake pans with paper liners. For this design, use a combination of mini, standard and extra large cupcakes liners. With this recipe, you can make approximately 12 mini cupcakes, 12 standard size cupcakes and 6 extra large cupcakes.
2. Sift together the dry ingredients and set aside.
3. Using an electric mixer, combine the oil and both sugars. Mix until combined. With the mixer on low, add in the eggs, 1 at a time. Stop the mixer and scrape down the bottom and sides of the bowl.
4. With the mixer on low, add in the dry ingredients in 2 batches to allow the batter to absorb the flour without overmixing. Add in the applesauce and mix until combined. Stop the mixer and fold in the shredded carrots.
5. Distribute the batter into the prepared cupcakes liners. Fill each about 2/3 of the way full. Bake until slightly golden on top and toothpick inserted into the center comes out clean. The mini cupcakes will take 16 to 18 minutes. The standard cupcakes will take 20 to 23 minutes. The extra-large cupcakes will take 24 to 28 minutes. Allow the cupcakes to completely cool on a wire rack before icing.

Carrot Easter Cupcakes

Icing:
1. Using an electric mixer, beat the butter on medium speed until smooth. Add the cream cheese and continue to mix until combined. 2. With the mixer on low, slowly add in the sugar and lemon juice. Once incorporated, mix on medium-high until light and fluffy. Add 1 Tbsp of milk at a time until desired consistency is achieved.

Assembly:
1. To create the flower bouquet, first separate the frosting into different bowls. Tint the frosting with a touch of gel food colouring your desired colours. Remember to tint 1 bowl green for the leaves and stems!
2. To create the rosette on top, fit a piping bag with a medium star tip (like Wilton 1M). Fill the piping bag with frosting. Keeping the piping bag nearly perpendicular to the top of the cupcake (hovering just slightly above the surface), apply even pressure to the bag as you pipe a tight spiral of icing. Continue around the cupcake, gradually release the pressure on the piping bag at the end and pull away. Pipe rosettes on all of the cupcakes in various colours.
3. Once the cupcakes are piped, arrange them into the shape of a bouquet on a large serving platter or cutting board. They should be fairly close together, using the smaller cupcakes to fill in the gaps. Fit a piping bag with a leaf tip and fill with the green frosting. Pipe overlapping leaves to connect the cupcakes together and fill in any smaller gaps. Switch to a plain, round tip, and pipe lines of the green icing coming out of the base of the bouquet to resemble the stems.
4. Lastly, fill a piping bag fitted with a petal tip with any remaining frosting. Keeping the narrow end up toward the top of the bouquet, pipe to large loops on top of the “stems” followed by wavy ribbon tails to complete the design. For the loops and tails, the piping bag (and opening of the piping tip) should be held at a 45-degree angle,  switching from one side to the other.

Looking for more Easter treats? Try these 30 Festive Easter Cakes and Cupcakes.

Red rose cupcakes

Rose Cupcakes for a Bachelorette Canada Viewing Party

Planning a Bachelorette Canada viewing party? Impress your guests by making these simple yet show-stopping “Will You Take This Rose” cupcakes! Bright red with ruffled edges, these cupcakes bring as much love and drama to the table as the new season, which premieres Tuesday, September 13th at 9 pm E/P on W Network.

Red Rose Cupcakes

These gorgeous rose cupcakes are much easier to create than you might think. The intricate textures might seem intimidating, but they only require a simple star tip and a piping bag. Instead of piping a mound of frosting atop a domed cupcake like you might be used to seeing, keep the spiral flat to create a ruffled rosette that takes up the entire surface of the cupcake.

Don’t have a piping bag? Simply snip the corner of a zip-top plastic bag to create your own DIY version.

 

Prep Time: 25 minutes
Cooking Time: 20 minutes
Serves: 24 to 28

Ingredients:

White Chocolate Cupcakes:
3 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
12 Tbsp unsalted butter, softened
2 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 cup whole milk
8 ounces white chocolate, melted and cooled

Red Rose Buttercream:
1 1/2 cup unsalted butter, softened
5-6 cups confectioner’s sugar
1 tsp pure vanilla extract
2-4 Tbsp milk
1-2 Tbsp cocoa powder (optional)
Red food colouring

Directions:

White Chocolate Cupcakes:
1. Pre-heat oven to 375ºF. Line a muffin tin with cupcake papers and set aside.
2. Whisk together the dry ingredients and set aside.
3. Using an electric mixer, combine the butter and sugar until pale and fluffy. Beat in the eggs, 1 at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
4. With the mixer on low, gradually add in half of the dry ingredients. 5. Slowly stream in the milk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Add in the melted white chocolate and mix on medium for no more than 30 seconds.
6. Evenly distribute the batter using a mechanical ice cream scoop into the lined pan. Do not fill the cupcake liners more than about 2/3 of the way full.
7. Bake the cupcakes in the preheated over for 8 minutes. At 8 minutes, turn the heat down to 350ºF and continue to bake until done, about an additional 12 minutes (20 minutes total). When done, they should be slightly golden on top and toothpick inserted into the center should come out clean.
8. Cool cupcakes on a wire rack before frosting.

Red Rose Buttercream:
1. Using an electric mixer, beat the butter until smooth. With the mixer on low speed, gradually add in the sugar, vanilla and milk until combined. Once combined, turn the mixer up to medium-high and beat until fluffy (3 to 5 minutes). Add more sugar and/or milk until desired consistency is reached, keeping in mind that there will be more liquid added should you choose to dye the frosting red.
2. Add in the red food colouring, begin with about 1/2 tsp at a time. Continue to add more colour and mix until combined. The colour will darken as it sits. Try adding food colouring until a bright red is achieved, then wait 15 minutes to see if it needs more. For a darker shade, add in a bit of unsweetened cocoa powder.

How to Make a Rose Cupcake

Tools:
Open star cupcake piping tip (Wilton 1M)
Piping bag

Directions:

rose-cupcakes-step-1
1. Fill a piping bag fitted with a star tip with the buttercream no more than 2/3 of the way full.

rose-cupcake-step-2
2. While keeping the piping bag perpendicular to your work surface, hover the piping tip over surface of the cupcake.

rose-cupcake-step-3
3. Begin applying pressure on the piping bag to start the flow of frosting. As soon as the frosting begins to flow, move the piping bag in a tight spiral motion.

rose-cupcake-step-4
4. As you pipe, the pressure on the piping bag should remain even and consistent. Complete 2 rotations, then ease off the pressure to tapper off the flow of the frosting to create a small tail at the end.

rose-cupcake-step-55. Be sure that frosting is no longer flowing before gently pulling the piping tip away from the cupcake.

Looking for more tasty treats? Try our 20 Best Cupcakes to Wow a Crowd.

 

10 Crowd-Pleasing Cupcake Shops from Coast to Coast

While the macaron craze is beginning to run its course, cupcakes are here to stay. Check out this roundup of sweet shops from coast to coast that are doing this nostalgic treat proud.

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Cake-ology 

Cake-ology (Winnipeg, MB)

Stroll into the Exchange District in downtown Winnipeg and follow the scent of freshly baked goods until your nose leads you to Cake-ology (you can’t miss the big cake jutting out from the building’s exterior either). Of course you’ll find a variety of cakes including “cakettes” (think stickless cake pop) and cookies. Like any good bake shop, they can customize too, so ask ahead and your flavour-combination wish is their command.

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Crave Cookies and Cupcakes

Crave Cookies and Cupcakes (Calgary, Edmonton, AB and Saskatoon, SK)

One of the original upscale cupcake shops in Canada, Crave just turned 10 years old earlier this year and has significantly updated their concept since it first opened. Now, instead of simply rows and rows of cupcakes, you’ll find all sorts of delicious treats like red velvet sugar cookies, amazing cakes (try the ice box cake right now — summer-approved!) and pies.

The Cupcake Conspiracy (Saskatoon, SK)

Saskatoon’s first gourmet cupcake shop keeps things concise but tasty with their offerings here, baking up a short list of sweets that include chocolate banana, vanilla and rum buttercream, vanilla and coconut, and more.

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The Cupcake Lounge 

The Cupcake Lounge (Ottawa, ON)

There’s a lot of eating and drinking to be done in the ByWard Market in the heart of Ottawa. But what about dessert? This sweet little cupcake shop offers the regular suspects, seven days a week as well as daily specials like ginger lemon on Thursdays, butterscotch bourbon on Saturdays and banana peanut butter on Sundays.

The Cupcake Shoppe (Toronto, ON)

This popular sweet spot was arguably the first upscale cupcake shop in the country (opened in 2003) and always aims to impress. As many cupcake options as there are colours in the rainbow, expect a vast selection of flavours from the popular carrot cake, to margarita and many more.

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Jenna Rae Cakes (Winnipeg, MB)

When you’re noted by Martha Stewart as a place that makes beautiful cakes and cupcakes, you know you’re in for a spike in business, which is exactly what happened to Jenna Rae’s shop in Winnipeg. People line up out the door to get their hands on the pretty baked goods inside.

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ManCakes via Inside Vancouver

ManCakes (Vancouver, BC)

This bake shop aims to turn dainty cupcakes into a manly three-bite dessert. Look beyond the “masculine” design of the shop and you’ll find some impressive out-of-the-box flavours including red wine and chocolate, whiskey lime — or perhaps the most intriguing, a buffalo wing-inspired cupcake with blue cheese cheesecake mousse, spicy buttercream and crispy chicken crumble.

Susie’s Shortbreads (Halifax, NS)

The name may be slightly misleading, but Susie dishes out an array of gourmet cupcakes in addition to her famous cookies. Bite into a dulce de leche or cookies and cream cupcake and pair it with a melt-in-your-mouth shortbread for a truly satisfying dessert.

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Thimblecakes (Ottawa, ON)

Don’t let the name fool you, Thimblecakes bakes up anything but tiny, bite-size cakes. Custom cakes and cupcakes can be ordered ahead, but pop in during the week to get a mix of cupcakes with flavours ranging from red velvet and chocolate chip cookie dough to salted caramel tiramisu.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.