a, Recipes, Student Life

Recipes: Delicious desserts for the holiday season

Butterbeer cupcakes


1/4 cup butter

1 1/2 cups all-purpose flour, minus one tablespoon

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup brown sugar

2 tbsp canola oil

1/4 cup sour cream

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 tsp butterscotch extract

1/3 cup oatmeal stout

1 tbsp + 1 tsp milk powder

Directions [Makes 12] :

1. Preheat oven to 350°F. Line cupcake tins with liners.

2. In a small saucepan, melt the butter over medium heat until light brown in color. Transfer brown butter into a bowl and freeze for 20 minutes, or until solidified. Leave the brown butter out for 30 minutes, or microwave for about 15 seconds to soften.

3. Sift together flour, cornstarch, baking powder, baking soda and salt. Add sugar and briefly mix using an electric mixer at low speed until evenly distributed.

4. Add softened brown butter to the flour mix and beat on low for about five minutes, until the mixture resembles fine breadcrumbs.

5. In a separate bowl, whisk together canola oil, sour cream, egg, yolk, vanilla and butterscotch extract. Add it to the flour mixture and beat on medium-low until just combined. Do not overmix.

6. Add the milk and beat on medium speed until just combined.

7. Divide batter among liners, filling them half full. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

Butterscotch ganache (optional):

1/3 cup butterscotch chips

2 tablespoons milk

1. In a small saucepan, combine the milk and butterscotch chips together. Stir over low heat until melted. Cool the ganache before using.

To assemble, fill a piping bag with the buttercream and pipe over each cupcake. Drizzle on the butterscotch ganache.

Butterscotch extract can be purchased from Le Vrac du Marche at Atwater Market.


1 cup butter

1/2 cup sugar

2 egg whites

3/4 cup butterscotch chips

1/4 tsp butterscotch extract

Directions to make the frosting:

1. In a small saucepan, melt the butter over medium heat until light brown in color. Transfer brown butter into a bowl and freeze for 30 minutes, or until solidified.

2. Place the egg whites and sugar into a large metal bowl, and heat over a pot of simmering water. Whisk the whites until all the sugar dissolves into a white and creamy mixture. The mixture should be hot to touch.

3. Using an electric mixer, whip the mixture on medium-high speed until it doubles in volume.

4. Microwave butterscotch chips in 40 seconds intervals until melted, stirring after each interval.

5. Add the melted butterscotch mixture and whip until combined. Add in half of the brown butter and beat until incorporated. Then, add in the rest of the butter and whip until fluffy for about 1-2 minutes.

Green tea lava cake

Green tea lava cake
(Jer Lin Poh / McGill Tribune)


70g white chocolate

3 tbsp unsalted butter

1 large egg

Splash of vanilla

Pinch of salt

2 tbsp granulated sugar, plus extra to coat ramekins

2 tsp matcha powder (available at Eden on Parc)

3 tbsp all-purpose flour

Directions [Makes 1 Lava Cake] :

1. Preheat oven to 425°F.

2. Grease a ramekin with cooking spray. Dust with granulated sugar and tap out the excess.

2. Place the butter and white chocolate in a small saucepan over low heat, stirring until melted.

3. Whisk in the egg until smooth, then stir in vanilla and salt.

4. Sift the flour into the mixture, add the sugar, then whisk until just combined.

5. Fill the ramekin with the mixture and bake for 11 minutes.

6. Cool the lava cakes for two minutes. Run a knife around the rim of the ramekin, then invert the ramekin onto a plate. If desired, serve with vanilla ice cream.

Green tea white chocolate magic shell

green tea white chocolate magic shell
(Jer Lin Poh / McGill Tribune)


160g white chocolate

80g coconut oil

14g matcha, or as desired


1. Melt white chocolate and coconut oil in a bain marie. Alternatively, zap the mixture in the microwave and stir at 45-second intervals.

2. Stir in desired amount of matcha powder.

3. Cool for 15 minutes before using. Drizzle abundantly on ice cream or anything

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