Gav Martell: He’s in the Kitchen


Blue Jays Opening Day Cupcake Recipe

Forget the peanuts and Cracker Jacks

Despite the cold weather in Toronto, nothing signals the arrival of spring like Opening Day at the baseball stadium. I've followed the Blue Jays since as far back as I can remember and can mark where I was for so many Blue Jays moments (many of them AT the ballpark). I've already got a half-a-dozen games lined up for this year and look forward to taking my kids down to the dome this summer.

These cupcakes are a tip of the cap to my favourite team who are launching one of the most anticipated seasons in recent memory. Go Jays!
Blue Jays Opening Day Cupcakes
Makes: 18 to 20 cupcakes
3/4 pounds unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream cheese icing, prepared (recipe here or use store bought for an easy cheat!) 
Red food colouring, blue sprinkles and strawberry candy, as desired
 Preheat oven to 325 degrees F.
 In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
 With the mixer on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
 In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
 Alternately, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. 
 Line a muffin pan with paper liners. Fill each cup to the top with batter.
 Bake until the tops are brown and a toothpick comes out clean, about 25 to 35 minutes.
 Allow to cool in the pan, about 15 minutes. Remove to a baking rack and cool completely.
 Frost with cream cheese icing (coloured if desired) and decorate with sprinkles and candy