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French vanilla cupcakes with vanilla buttercream icing & chocolate chips
Today I decided to try Brampton’s new poutinerie “Poutine”.
I ordered the “big” poutine with montreal smoked meat.
Because I was bored, hungry and always love cake, I found this recipe in my favourite cook book.
Mixing one and a half cups of all purpose flour, two thirds a cup of granulated sugar, and two teaspoons of baking powder first, I then added the wet ingredients of two thirds a cup of milk, one teaspoon of vanilla, one egg and a quarter cup of butter, softened. I blended these ingredients and set my oven to 350 degrees.
I spread my mixture onto a greased pan and put into the oven.
When it came out I covered it in fresh mixed berries and had a minimum of two slices.
I started using a recipe by a well known t.v. chef, but then decided to use another when I realized I only had half the amount of Condensed Milk his recipe called for. (Always good to check measurements prior to shopping for ingredients.)
After shuffling through several recipes that just seemed to contradict each other, and decided I did not want a whipped cream topping on my pie, I decided to wing it.
I used a large round pie pan and crushed one and a half cups of graham crackers with a heavy glass cup.
mixed in half a cup of unsalted butter and quarter of a cup of white granulated sugar.
I mixed this all in my pie plate and used my glass to create a firm crust.
In a large mixing bowl, I mixed 2 cans of 300ml Condensed Cream (Grace brand – I love Grace products), 2 whole eggs, and one cup of lime juice. I beat for a couple minutes until it looked creamy and filled my graham cracker crust.
I stuck it in the oven for another twenty minutes, rotating at ten minutes again.
When the pie came out of the oven, I used this zest to sprinkle on top of the pie before putting it in the fridge to cool.
Who knew it would taste as good as it did?
And with only a few ingredients (shown below – minus the sour cream which I opted not to use last minute as a topping).