LCBO Food & Drink Spring 2026

PASTEL CONFETTI CUPCAKES WITH WHITE CHOCOLATE FROSTING

VANILLA-BUTTERMILK CAKE WITH BLACKCURRANT JAM

4. Using a 2-oz (60-mL) ice-cream scoop or a 1/4-cup (60-mL) measuring cup, scoop batter into prepared pans. Bake in middle of oven until a toothpick inserted into centres comes out clean, 20 to 22 minutes. Transfer to a wire rack and cool 10 minutes. Remove cupcakes from pan and cool completely. 5. For the syrup, combine sugar and water in a small saucepan. Set over medium heat and cook, stirring constantly, until sugar is dissolved, about 1 minute. Remove from heat and set aside. 6. For the frosting, fill a medium-size pot with 1 inch (2.5 cm) water. Bring to a boil. Add chocolate to a medium-size heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and cook, stirring often, until melted and smooth. Remove bowl from pot and cool 10 minutes. 7. In a stand mixer fitted with paddle, mix butter, icing sugar and vanilla on low until combined. Increase speed to medium and continue mixing until smooth, about 1 minute. Stop and scrape down sides of bowl. On medium speed, slowly stream in cooled chocolate until combined. Increase speed to medium-high and continue mixing, stopping and scraping down sides halfway through, until frosting is stiff, white and fluffy, 6 to 8 minutes. 9. Quickly dip tops of each cupcake into syrup. Gently shake off excess, then stand right side up again. Fill a piping bag fitted with a medium- size round tip with some frosting. Pipe a portion of frosting onto each cupcake. Using the back of a spoon, swoosh frosting to spread to the edges. Decorate with nonpareils, if desired. (Frosted but undecorated cupcakes can be covered and refrigerated for up to 2 days. Let come to room temperature before serving.) 8. Divide frosting among 3 bowls, then colour each with one of the pastel food colourings.

This sky-high cake makes a stunning centre- piece without the hassle of stacking multiple tiers. Each cake round is sliced in half horizontally, creating six layers filled with fragrant blackcurrant jam and satiny Swiss meringue buttercream. If you’re hesitant about slicing the layers, wrap and refrigerate the cakes first—this will firm up the crumb, making it easier to cut the layers cleanly. CAKE 3 cups (750 mL) cake and pastry flour, plus more for dusting pans 11/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) lightly packed light brown sugar 3/4 cup (175 mL) unsalted butter, at room temperature, plus more for greasing pans Seeds from 1 vanilla bean 3 large eggs 1 tsp (5 mL) pure vanilla extract 11/2 cups (375 mL) shaken buttermilk

A crowd-pleasing dessert, cupcakes are easy to serve and they remove the messy task of cutting cake. You can easily adjust the quantity to match your guest list, making as many batches as needed to fill your cake stands or towers. While pastel sprinkles are widely available this time of year, you can find extra-special colours at Sweetapolita (sweetapolita.com). CUPCAKES 31/4 cups (810 mL) cake and pastry flour 21/2 tsp (12 mL) baking powder 3/4 tsp (4 mL) salt 11/2 cups (375 mL) granulated sugar 3/4 cup (175 mL) unsalted butter, at room temperature 3 large eggs 11/2 tsp (7 mL) vanilla extract 1 tsp (5 mL) almond extract 11/4 cups (310 mL) whole milk 1/4 cup (60 mL) pastel-coloured sprinkles

SYRUP 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) water

SYRUP 1/3 cup (80 mL) granulated sugar 1/3 cup (80 mL) water 2 tsp (10 mL) crème de cassis

FROSTING 2 bars (100 g each) white chocolate, preferably Lindt, chopped 13/4 cups (425 mL) unsalted butter, at room temperature

BUTTERCREAM 5 large egg whites 13/4 cups (425 mL) granulated sugar 2 cups (500 mL) unsalted butter, cut into 1-tbsp (15-mL) pieces, at room temperature 1/2 tsp (2 mL) pure vanilla extract 3/4 cup (175 mL) good-quality blackcurrant jam such as St. Dalfour Flowers or cake topper to garnish

1 cup (250 mL) icing sugar 1 tsp (5 mL) vanilla extract 3 pastel shades of food colouring Metallic nonpareils to garnish

1. For the cupcakes, position rack in centre of oven. Preheat to 350°F (177°C). Line two 12-cup cupcake pans with 18 decorative liners.

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).

2. Sift flour, baking powder and salt into a medium-size bowl. Set aside.

2. Generously butter three 6-inch (15-cm) round metal cake pans. Line bottoms with parchment. Dust sides with flour, tapping out excess.

3. In a stand mixer fitted with paddle, beat sugar and butter on medium speed until very light, 2 to 3 minutes. Reduce speed to low. Add eggs, one at a time, stopping and scraping down sides if needed, just until combined. Add vanilla and almond extracts. Add flour mixture in three stages, alternating with milk in two stages, stopping and scraping down sides and paddle when needed. Add sprinkles, mixing just until combined (do not overmix).

Serves 18

WHAT TO SERVE Henry of Pelham Sparkling Wine VQA LCBO 37965, $18. 95 A sparkling wine with a touch of sweetness works better with cakes than bone-dry brut. Look for one with up-front fruit flavours and a pleasing balance of fresh acidity.

3. In a medium-size bowl, sift flour, baking powder and soda, and salt. Set aside.

4. In a stand mixer fitted with paddle, beat sugars, butter and vanilla seeds on medium speed until very light, 2 to 3 minutes. Reduce

112

———————— SPRING 2026