Recipe by Le Dolci
A couple of weekends ago I had the pleasure of taking a cupcake decorating class with Lisa Sanguedolce, owner and operator of Le Dolci. Le Dolci is Toronto’s newest fun, food education studio.
Lisa, a native Torontonian, spent almost ten years working in the UK and was even invited to a private luncheon with the Queen! Oh la la. ;) Two years ago Lisa launched Le Dolci in London’s trendy Notting Hill area with the city’s first and only weekly cake club, a hit with young professionals and busy moms looking for a healthy box of goodies to land on their doorstep each Friday morning.
Cupcake classes ensued and when the business got too big for Le Dolci’s home base, it was time to expand. And so Lisa decided to expand west and come home to Toronto, Canada.
“Our classes are a hands on environment where people can experiment with food colouring, use fondant to create animals, faces, shapes and all types of flowers to place on top of cupcakes. They also get a chance to work with -and taste!- butter cream icing using piping bags and fun piping nozzles to create lovely swirls, twirls and special effects with these bags full of sugar goodness." ~ Lisa
Lisa's classes are fun, informal and very hands on....the perfect way to spend an afternoon or evening. I had a fantastic time playing with fondant, buttercream frosting, cut outs, colours & stamps. If you're interested in taking any of her classes, I encourage you to check out Lisa's site at http://www.ledolci.com/
I'm definitely a fan and I'm looking forward to my next class this week. The next cupcake class is themed around the upcoming Royal Wedding....I even get to wear a tiara! ;)
Lisa gave me her delicious cupcake recipe to share with all of you. Enjoy!
Makes: 12 cupcakes
120 grams flour
140 grams caster sugar
1 1/2 teaspoons baking powder
pinch of salt
40 grams unsalted butter
120 millilitres whole milk
1/4 teaspoon vanilla extract
1. Preheat oven to 325F. Put flour sugar, baking powder, salt and butter in a stand mixer with a paddle attachment. Beat on slow speed until you get a sandy consistency.
2. Pour in half of the milk slowly and mix until all incorporated.
3. Whisk the egg, vanilla extract and the remaining milk together in a separate bowl for a few seconds.
4. Pour this mixture into the existing mixture and mix for a couple more minutes. Scrape the sides of the bowl to ensure all mixture is included and not stuck at the bottom of the bowl. Mix until smooth, but do not over mix.
5. Spoon the mixture into the paper cases until two thirds full and bake in preheated oven. You can tell that they are ready when they spring back to touch or are golden brown on the top. Use a toothpick to test inside to ensure that it comes out dry. If it is wet the cupcakes till need to cook.
6. Leave cupcakes to cool for 10 minutes and then transfer to cooling rack. Cool completely. Cool completely.