Here’s how to make Butter Baked Goods delicious cupcakes

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I find that most store-bought cupcakes can’t touch the rich homemade variety I remember from my childhood. The exception is Butter Baked Goods Bakery and Cafe (4907 MacKenzie St. in Vancouver), a must for those in the know. The cupcakes are baked daily and the best you have ever tasted.

“Nothing could be more important to a cupcake than making sure it’s moist and substantial,” says Rosie Daykin, former owner and author of Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery.

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Claiming many classics, the bakery’s most popular is the vanilla cupcake generously coated in vanilla or chocolate frosting and raspberry chocolate.

Why stop at just one when you can have a dozen little creations? These little cupcakes come in boxes of a dozen, so you can try all the flavors, including red velvet, mint chocolate, pumpkin caramel and many more.

“I only have three things to say about milk, buttermilk, sour cream, or heavy cream: whole, whole, and whole,” says Daykin. Buttermilk is naturally lower in fat than many other milks, but there are lower fat options – only buy these if you’re on a diet and need something to coat the chicken breasts with! Please don’t skimp not thinking you’ll save calories; you’ll just sacrifice flavor.

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Butter Chocolate Cupcakes

2 1/2 cups (625 ml) all-purpose flour

1 1/4 cups (300 ml) dark cocoa

1 1/2 tsp. (7.5 ml) baking soda

1/2 tsp. (2 ml) salt

1 cup (250 ml) butter, room temperature

1 cup (250ml) sugar

1 cup (250 mL) dark brown sugar

3 large eggs

1 1/2 cups (375 ml) whole milk

3/4 cup (175 mL) sour cream

1/2 cup (125 ml) coffee, room temperature

2 tbsp. 1/2 tsp (10 mL) pure vanilla

Preheat the oven to 350F.

On a large sheet of parchment paper, sift together the flour, cocoa, baking soda and salt. Put aside.

In a stand mixer fitted with a paddle attachment, cream the butter and both sugars over medium-high heat until light and fluffy. Scrape the sides of the bowl.

Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl several times.

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In a liquid measuring cup, whisk together the milk, sour cream, coffee and vanilla to combine.

Turn the mixer on low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (start and end with the dry ones). Scrape the sides of the bowl several times.

Use an ice cream scoop (see hack) to fill each paper cup about ¾ full with batter.

Bake in preheated oven for 20 to 25 minutes or until a wooden knife inserted in the center comes out clean.

Meanwhile, prepare the Deep Dark Chocolate Butter Cream.

Remove cupcakes from oven and let cool in pan for 10 minutes then transfer to wire racks to cool completely.

Fill a piping bag with frosting and pipe the top of each cupcake.

Icing

Intense dark chocolate buttercream

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You can store the buttercream, in a covered bowl, in the refrigerator for at least a week. You have to soften it by whisking it again when you want to use it next.

1 cup (250 ml) butter, room temperature

1 cup (250 mL) dark chocolate chips

3 cups (750ml) icing sugar

3/4 cup (175 ml) dark cocoa

1/2 cup (125 ml) whole milk

In a stand mixer fitted with a spatula, beat the butter on high speed until it becomes very pale. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter.

In a double boiler or in a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips until smooth. Let cool slightly.

On a large sheet of parchment paper, sift together the icing sugar and cocoa.

Turn the mixer to low and slowly add the dry ingredients to the creamy butter. Mix until well combined. Scrape the sides of the bowl. Gradually add the melted chocolate. Scrape down the sides of the bowl again.

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Set the mixer to high and let it run for at least 10-12 minutes, until the buttercream is light and fluffy.

Yield: 4 cups, enough for 18 cupcakes or 1 cake (7 inches).

Butter’s Famous Buttercream

2 cups (500 mL) butter, room temperature

4 cups (500 mL) icing sugar, sifted

½ cup (125ml) whole milk

2 tbsp. (25 ml) pure vanilla

In a stand mixer fitted with a spatula, beat the butter on high speed until it becomes very pale. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter.

Turn the mixer to low and slowly add the icing sugar. Mix until well blended, then slowly add the milk and vanilla. Scrape the sides of the bowl.

Set the mixer to high and let it run for at least 10-12 minutes, until the buttercream is light and fluffy.

Yield: 4 cups, enough for 18 cupcakes or 1 cake (7 inches).