National Cupcake Day™ ( February 23rd) is the first-ever collaborative fundraising effort supporting animal welfare societies across Canada. Showing your support has never been easier or tastier! Get involved by signing up online now at: www.nationalcupcakeday.ca. Then, plan a cupcake party at work, home or school; get creative in the kitchen; and share, eat and enjoy your baked creations while collecting donations to prevent cruelty to animals. All proceeds will support furry friends,big and small, who have been abused, abandoned or are in need of help.
By registering, baking, and most importantly fundraising for National Cupcake Day for SPCAs & Humane Societies, you will change the lives of thousands of neglected, abused and abandoned animals.
Join us and “bake” a difference on February 23rd!
How to get in on the fun of National Cupcake Day:
- Register for FREE!
- Plan and promote your Cupcake Day Party by personalizing your Online Bakery and by using the materials in your host kit (arriving in the mail) or on our resources page. Please note that Host Kits will not be sent out for those who register after Monday, February 16 as they will not arrive in time for National Cupcake Day. Host Kit materials are available online for downloading here.
- Encourage co-workers, friends and family to support you by donating online through your Online Bakery.
- Bake cupcakes.
- Hold a National Cupcake Day party and collect donations.
- Submit your donations. For more details visit our “submitting donations” page.
- Celebrate your success. The funds you raise will change the lives of animals!
Sounds good, right? Why not bake up some yummy Lemon Coconut Cupcakes by Anna Olsen? To find out more about National Cupcake Day, visit. www.nationalcupcakeday.ca. See the delicious Anna Olsen recipe below.
Lemon Coconut Cupcakes
Cupcake Ingredients:
2 ½ cups (625 mL) cake & pastry flour
1 ½ cups (375 mL) sugar, divided
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
1 Tbsp (15 mL) finely grated lemon zest
¾ cup (175 mL) buttermilk
1/3 cup (80 mL) vegetable oil
¼ cup (60 mL) lemon juice
2 large eggs, separated
1 ½ tsp (7 mL) vanilla extract
Baking Instructions:
Preheat oven to 375°F (190°C) and line 2 muffin tins with paper cupcake liners.
Sift the flour with 1 cup (250 mL) of the sugar, baking powder and salt into a large bowl. Stir in the lemon zest.
In a separate bowl, whisk the buttermilk, oil, lemon juice, egg yolks and vanilla. Whisk this into the dry mixture until well-blended and set aside while whipping the whites.
Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until they are frothy and then gradually add the remaining ½ cup (125 mL) of sugar while whipping. Continue to whip until the beaters hold a soft peak when lifted (this will take about 3 minutes, and the whites will be very glossy). Fold the whites into the batter in 2 additions until evenly blended.
Spoon the batter (using an ice cream scoop is easiest) into the prepared muffin tins and bake for 15-17 minutes until the cupcakes spring back in the centre when gently pressed (the cupcakes will not brown much).
Allow the cupcakes to cool in the tins before frosting.
Coconut Frosting Ingredients:
¾ cup (175 mL) unsalted butter, at
room temperature
4-6 cups (1-1.5 L) icing sugar, sifted
6 Tbsp (90 mL) coconut milk
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract
sweetened flaked coconut, for décor
CHIPITS White Chocolate Chips, for décor
Icing Instructions:
Beat the butter and 2 cups (500 mL) of the icing sugar with electric beaters or using a stand mixer fitted with the paddle attachment, until blended. Add the coconut milk, vanilla and coconut extract and beat in.
Add 2 more cups (500 mL) of icing sugar, beat on low speed and then beat on medium-high speed until light and fluffy, adding more icing sugar as needed until the frosting holds its shape when the beaters are lifted (the variation in amount of icing sugar is due to how soft the butter is, and how warm and/or humid the weather is).
Spoon or pipe the frosting onto the cupcakes and sprinkle with coconut and CHIPITS White Chocolate Chips. Do not refrigerate the cupcakes, if preparing ahead.
Recipe courtesy of Celebrity Chef Anna Olson, Ontario SPCA National Cupcake Day spokesperson – Winter 2015
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