Here’s how to make Butter Baked Goods’s delicious cupcakes

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I find 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 go-to for those who know. The cupcakes are baked daily and the best you have ever tasted.

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

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

Why stop at one when you can have a dozen bite-sized creations? These tiny cupcakes come in boxes of a dozen, so you can try all the flavours, including red velvet, chocolate mint, pumpkin caramel and plenty more.

“I have only three things to say about milk, buttermilk, sour cream or heavy cream: full fat, full fat and full fat,” says Daykin. “Buttermilk is naturally lower in fat than many other milks, but there are lower-fat options out there — don’t buy them unless you are on a diet and need something to coat chicken breasts with! Please don’t scrimp thinking you will save calories; you will just be sacrificing flavour.”

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Butter’s 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 butter (250 mL), room temperature

1 cup (250 mL) 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 tsp (10 mL) pure vanilla

Preheat oven to 350 F.

Onto a large piece of parchment paper, sift together flour, cocoa, baking soda and salt. Set aside.

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

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

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

Turn mixer to low and add dry ingredients in three parts, alternation with liquid ingredients in two parts (begin and end with the dry). Scrape down sides of bowl several times.

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

Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the centre comes out clean.

Meanwhile, prepare the Deep Dark Chocolate Butter Cream.

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

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

Frosting

Deep Dark Chocolate Butter Cream

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You can store butter cream, in a covered bowl, in the refrigerator for at least a week. You have to soften it up by re-whipping when you want to use it next.

1 cup (250 mL) butter, room temperature

1 cup (250 mL) dark chocolate chips

3 cups (750 mL) icing sugar

3/4 cup (175 mL) dark cocoa

1/2 cup (125 mL) whole milk

In a stand mixer fitted with a paddle attachment, beat butter on high speed until very pale in colour. 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 chocolate chips until smooth. Set aside to cool slightly.

Onto a large piece of parchment paper, sift together icing sugar and cocoa.

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

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Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

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

Butter’s Famous Butter Cream

2 cups (500 mL) butter, room temperature

4 cups (500 mL) icing sugar, sifted

½ cup (125 mL) whole milk

2 tbsp (25 mL) pure vanilla

In a stand mixer fitted with a paddle attachment, beat butter on high speed until very pale in colour. 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 icing sugar. Mix until well-combined and then slowly add milk and vanilla. Scrape down sides of the bowl.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

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