Tag Archives: Green

Vancouver Canucks Cupcakes

14 Jun

June 14th, 1994 is a day that is forever etched in my memories. I was a 10 year old fourth grader with a newly ignited passion for hockey. My team, the Vancouver Canucks, in all their black, yellow and orange glory, had a chance to win the Stanley Cup. I stood on the front lawn of my parent’s house with my younger siblings and cousins, homemade signs in support of our team in hand. Cars drove past with flags and white towels flying, honking in excitement with the hopes that this would be our year.

But as the third period was coming to a close it looked as though our hopes would be dashed by those dastardly New York Rangers. With mere seconds left and a score of 3-2 New York, I knelt on the grass, my yellow SONY walkman clutched desperately and prayed to the good Lord that the Canucks would rally and we would bring home the cup. The buzzer sounded and it was all over. In Game 7 of the Stanley Cup finals, we had lost. A few tears were shed. However, the eternal optimist in me knew that our time would come again.

Fast forward 17 years and behold, here we are again!! Stanley Cup Finals 2011, the Vancouver Canucks vs the Boston Bruins. In a heart stopping, finger-biting race to 4 wins, we had the opportunity to clinch the series in Game 6. This was it, our time to make history. I was a buzz of nervous energy all weekend. So what was I to do…..


Yep Canuck Cupcakes were definitely in order. Better yet Stanley CUPcakes šŸ˜‰ I made delicious Chocolate Sour Cream Cupcakes with Canuck Blue and Green Cream Cheese Frosting.

Once again, this recipe came from Cupcakes! by Elinor Klivans.

Chocolate Sour Cream Cupcakes

3 ounces unsweetened chocolate, chopped (I used Baker’s Chocolate)

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (I always use medium coarse sea salt in my baking)

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/4 cups sugar

2 large eggs (free range….from a friend’s backyard šŸ˜‰ )

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup water

Preheat the oven to 350 degrees F. Line muffin tins with liners.

Put the chocolate in a heat-proof bowl or the top of a double boiler and place it over, but not touching, a saucepan or barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. (I never use to be a sifter, but I now highly recommend this step to help improve the consistency the batter.)

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes (a very important step. I always leave my butter to cream just a little longer than suggested to ensure that the sugar it completely incorporated). Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the colour has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half the flour mixture until just incorporate (ie. DON’T overmix!). Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

There is enough batter to make 18 regular cupcakes, but I made 12 “big top” cupcakes instead. Fill the muffin tin to 1/4 inch below the line top, approximately 1/3 cup in each liner.

Bake for 20 minutes or until a toothpick in the center comes out clean.

Immediately transfer the cupcakes to a cooling rack by placing the rack on top of the cupcakes, flipping them out and then placing them right side up once free of the muffin tin. Let them cool completely before frosting, about 45 minutes.

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar

In a large bowl, using an electric mix on low speed, beat butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute (again, IĀ  a little longer and on a medium speed). Stop the mixer and scrape the sides of the bowl as needed during mixing.

Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.

I added blue and green food colouring to celebrate my Canucks šŸ˜‰ (I used liquid colouring but do also have gel, which is more concentrated and usually allows for a more vibrant finished product.)

The sour cream in the batter allows the cupcakes to remain moist and soft but still light and fluffy. The melted chocolate as opposed to adding cocoa powder was wonderfully rich. I may never return to cocoa powder…..

This recipe for Cream Cheese Frosting is not too sweet, as many can be, but rather creamy and smooth with a bit of kick from the cream cheese.











The cupcakes sat, awaiting to be enjoyed with a glass of bubbly to celebrate the cup coming home to Vancouver.

But as you now know, this was not to be…. So we used the cupcakes to comfort our sadness and they were delicious nonetheless.

Here’s to a wonderful year of Canucks Hockey! Thanks for the hard work boys. We’ll get ’em next year šŸ™‚