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Chocolate Cupcake filled with Strawberry Buttercream


By lululu at home (Visit website)





All along, I waited for that day to come just because I wanted to apply for a Canadian passport, so I could go to the States whenever I want without worrying my temporary visa was expired or not.

I thought everyone had the same mindset, until I attended the Canadian Citizenship Oath Ceremony on December 17, 2009.

"......Finland, Russia, Turkey, Philippines, Israel, Ecuador, Vietnam......people from around the world have chosen to leave their families, friends, careers, birth places to come to Canada, a nation with the tradition for the protection of its people all over the world......" said the Citizenship judge.

My four years stay in Canada as an immigrant qualifies myself for Canadian citizenship! That alone is generous enough to show the giving ways of the nation of Canada. Over those year, I have realized the great ways of Canada is that Canada cares and is never hesitant to go the extra mile to defend people and humanity.

Having seen the joy of all those new Canadians at that ceremony, I felt the realization of a dream. I was actually unexpectedly emotional. I feel liberty to be a Canadian now.

(makes 12 cupcakes)
Ingredients:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, soften
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup strawberry buttercream

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a medium bowl, sift together cocoa, flour, baking powder and salt. Set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.

With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, about 20 mins.

Cool in pan 5 mins, transfer to a wire rack to cool completely. Fill a pastry bag with strawberry buttercream. Push tip through bottom to fill each cupcake.


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