If I care about you, I will bake for you. And, sooner or later, chances are good that I will make you these cupcakes. I have been baking them for years. I've whipped them up for office celebrations, dinner parties, kids' birthdays – and once, for a wedding of 60. It remains one of my favourite ways to express affection for family and friends.
The recipe is as simple as it gets. And almost as quick as one of those soulless, synthetic boxed cakes. In short, the perfect gift to give.
Butter Cake (adapted from The Laura Secord Canadian Cookbook)
Makes 12 cupcakes
1 1/2 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk
1. Preheat oven to 350F.
2. Line muffin tins with paper cups.
3. Sift together flour, salt and baking powder.
4. In a separate bowl, cream butter.
5. Gradually blend in sugar, eggs and vanilla. Beat until light and fluffy.
6. Add dry ingredients to butter mixture alternately with the milk. Make 3 dry and 2 liquid additions.
7. Spoon batter into muffin cups. Bake for about 20 minutes, or until bottoms are golden brown and cake springs back when lightly touched (a toothpick should come out clean).
8. Cool and then spread with basic butter icing.
Basic Butter Icing
Makes enough for 12 cupcakes
1/4 cup butter, room temperature
2 cups icing sugar
1 1/2 tbsp milk or cream
1 tsp vanilla
1. Cream butter.
2. Gradually blend in icing sugar.
3. Add milk (or cream) and vanilla.
