Breast cancer: it’s an issue that the divine.ca team takes to heart. And we’re always proud of various brands that also support the cause along with us.
One company that has been on the forefront of spreading awareness and helping to raise funds is KitchenAid. Partnering up with the Canadian Breast Cancer Foundation since 2002, the brand has launched “pink” products in support of the cause, and also started the Cook for the Cure campaign.
How does the latter work? By simply hosting a cooking-slash-fundraising party for friends, family and loved ones, and have your guests make a donation to the CBCF. Once you make your donation, KitchenAid will contribute $50 for each party held. And this year, be sure to share your photos via Facebook, and your party just may be feature on KitchenAid Canada’s Facebook page.
With this being the campaign’s 10th anniversary, we hope you’ll take the initiative to host your own party to raise funds for the cause! Visit cookforthecure.ca for advice on hosting one. Also, courtesy of Chef Lynn Crawford, KitchenAid shared with us one of her recipes for yummy cupcakes, perfect for baking with friends on the big day! (Find it after the jump.)
LEMONY CUPCAKES WITH STRAWBERRY FROSTING
CUPCAKES (Makes 12 cupcakes)
• 1 ¼ cups flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 eggs
• ½ cup plain yogurt
• 2 tsp lemon zest
• 3 tbsp lemon juice
• ½ tsp vanilla extract
STRAWBERRY FROSTING
• ½ cup whole strawberries, washed and stemmed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of salt
• 3 ½ cups confectioners’ sugar
• ½ tsp vanilla extract
Preheat oven to 325˚F. Line a muffin tin with paper liners. In a large bowl, mix together flour, baking powder, and salt. In a KitchenAid® Stand Mixer, on
medium-high speed, cream butter and sugar until pale and fluffy. Add eggs until incorporated. Add yogurt, lemon zest, juice and vanilla. Mix until smooth. Slowly add flour and mix just until smooth. Scoop batter into paper liners. Bake for about 25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
Place the strawberries in a food processor and puree well. In the bowl of the KitchenAid® Stand Mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree. Mix until just blended. Frosting consistency should be dense and creamy.
