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Is there any better way to start your day than with a sugar high?

That’s exactly what we did, courtesy of the woman behind a beautiful new cookbook. Sweet Bake Shop is Tessa Sam’s baking brain on paper, packed full of pretty pastels and mouthwatering desserts.

Tessa joined Anne-Marie in the Your Morning kitchen to teach her the art of frosting and share three delicious treats.

Excerpted from Sweet Bake Shop By Tessa Sam. Copyright © 2018 by Tessa Sam. Published Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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Sprinkly Vanilla Party Cupcakes

Nothing  says  “party”  like  confetti  sprinkles,  especially  when  they’re  baked  right  into  cupcakes.  Swirls  of  fluffy,  sweet frosting and even more sprinkles make these cupcakes the perfect party-time treat.

Makes 24 cupcakes

WHAT YOU NEED:

  • 1 batch vanilla cake batter
  • ¾ cup confetti sequin sprinkles
  • 1 batch vanilla frosting
  • Rainbow sprinkles, for decorating

WHAT YOU DO:

  1. Preheat the oven to 350°F (180°C) and position the racks in the centre of the oven. Line two cupcake pans with 24cupcake liners.
  2. Make vanilla cake batter. Once the batter is ready, fold in the confetti sequin sprinkles with a rubber spatula.
  3. Divide the batter evenly among the liners and bake for 18 to 20 minutes, until a toothpick inserted in the centre of the cupcakes comes out clean. Immediately remove the cupcakes from the cupcake pans and place on a wire rack to cool completely.
  4. Make the cake batter frosting. Fit a pastry bag with a large piping tip and half fill with the frosting. Pipe generous dollops onto the cupcakes. Use the back of a small spoon to move the frosting around, creating space for the sprinkles. Add sprinkles to each cupcake, being as generous as you like.
  5. Cupcakes will keep in a container, covered loosely with plastic wrap, at room temperature, for up to two days.

 

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Double Chocolate Cupcakes
Sometimes a simple chocolate-on-chocolate cupcake is just what you’re craving. Dress them up with sprinkles, gold leaf and meringues or just eat them as is—the choice is yours.

Makes 12 cupcakes

WHAT YOU NEED:

For the cupcakes

  • 1¼ cups (160 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ¾ cup (85 g) Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons (35 g) semi-sweet chocolate chips
  • 1 cup whole milk, room temperature
  • ¼ cup sour cream
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

For frosting and decorating

  • 1 batch Vanilla Meringues
  • 1 batch chocolate frosting
  • Pastel sprinkles
  • Edible gold flakes

WHAT YOU DO:

  1. Make the Vanilla Meringues for the decoration. Allow them to cool completely. (Meringues can be made up to two weeks in advance.)
  2. Make the cupcakes. Preheat the oven to 350°F (180°C). Line a cupcake pan with 12 cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended.
  4. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from the pan and set aside to cool.
  5. In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla. Pour the mixture into the bowl with the dry ingredients, add the melted chocolate and beat on medium speed for about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed until well blended, about 10 seconds.
  6. Divide the batter evenly among the liners and bake for 18to 20 minutes, until a toothpick inserted in the centre of the cupcakes comes out clean. Immediately remove the cupcakes from the cupcake pan and place on a wire rack to cool completely.
  7. Make the Chocolate Frosting. Fit a pastry bag with a large piping tip and half fill with the frosting. Pipe a swirl onto each cupcake. Top with sprinkles and gold flakes and finish with a meringue.
  8. Cupcakes will keep in a container, covered loosely with plastic wrap, at room temperature, for up to two days.

cupcakes-red-velvet-feat.jpg

Red Velvet Cupcakes

These super-moist cupcakes are sure to please even the pickiest of eaters. Topped with my cream cheese frosting and heart-shaped sprinkles, they make the perfect Valentine’s Day dessert.

Makes 12 cupcakes

WHAT YOU NEED:

For the cupcakes

  • 1½ cups (175 g) cake flour, sifted
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons buttermilk, room temperature
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • ¼ cup hot water
  • 2 tablespoons red liquid food colouring (no-taste, if possible)
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract

For frosting and decorating

  • 1 batch Cream Cheese Frosting
  • Heart-shaped sprinkles

WHAT YOU DO:

  1. Preheat the oven to 325°F (160°C). Line a cupcake pan with 12 cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended, about 20 seconds.
  3. In a small bowl, combine the buttermilk, vegetable oil, sour cream, hot water, food colouring, egg, vinegar and vanilla. Pour into the bowl with the dry ingredients and mix on low speed until just combined. Turn the mixer up to medium speed and beat for 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed for an additional 30seconds.
  4. Divide the batter evenly among the liners and bake for 20 to 23 minutes, until a toothpick inserted in the centre of the cupcakes comes out clean. Allow the cupcakes to cool for about 5 minutes before removing them from the pan and placing them on a wire rack to cool completely.
  5. Make the Cream Cheese Frosting. Fit a pastry bag with a large piping tip and half fill with the frosting. Pipe swirls onto the cupcakes. Finish with sprinkles.
  6. Cupcakes will keep in a container, covered loosely with plastic wrap, at room temperature, for up to two days.