Animal lovers, take note: now’s your chance to make a difference by getting busy in the kitchen.

National Cupcake Day takes place on February 27, a national event presented by the BC SPCA, the Ontario SPCA and participating humane societies. 

Participants are encouraged to bake a batch or two of the sweet treats and sell them in exchange for donations that will support SPCA branches across the country.

 Here’s what you need to do: register for free at www.nationalcupcakeday.ca and download a Cupcake Host Kit. You can start raising funds before February 27 with online donations. Then get out your mixing bowls and measuring spoons and bake, decorate, and celebrate.

The BC SPCA is a non-profit organization funded primarily by public donations. It promotes prevent animal welfare through cruelty investigations, emergency rescue and treatment, sheltering and adoption of homeless and abused animals, farm animal welfare, spay/neuter programs, wildlife rescue and rehabilitation, and more.

Canadians raised more than $615,000 last year for the cause, and since the campaign’s launch in 2013, $1.85 million has been raised.

Need some inspiration? Here are two recipes.

VEGAN CHOCOLATE CUPCAKES, courtesy Anna Olson

Makes 15 cupcakes

Cupcakes:

1 ½ cups       all-purpose flour

1 cup             sugar

¼ cup            Dutch process cocoa powder

1 tsp               baking powder

½ tsp              baking soda

¼ tsp              salt

pinch             ground cinnamon

1 cup             plain (unsweetened) almond milk

6 Tbsp            vegetable oil

1 Tbsp            balsamic vinegar

1 tsp               vanilla extract

Frosting:

1/3 cup         virgin coconut oil

¼ cup            packed light brown sugar

1 tsp               vanilla extract

½ cup            Dutch process cocoa powder, sifted

2 cups            icing sugar (vegan certified), sifted

6 Tbsp            almond milk

Method:

Preheat the oven to 350 °F and line muffin cups with 15 paper liners.

Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl.  Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth.  Spoon the batter into the paper cups (and ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of the cake comes out clean.  Cool the cupcakes completely before frosting.

For the frosting, beat the coconut oil and brown sugar well until smooth.  Add the vanilla and cocoa powder and beat well.  Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy.

Spread or pipe the frosting onto the cupcakes and chill until ready to serve.

The cupcakes will keep for up to 3 days.

 EASY LEMON CUPCAKES, courtesy the BC SPCA

Cupcakes:

¾ white sugar

½ cup of butter, softened

2 eggs

2 t lemon extract

½ tsp baking powder

¼ tsp salt

1 ½ cups of all purpose flour

2/3 cup cold milk

 Cream Cheese Lemon Zest Frosting:

 1.5 sticks of cream cheese, softened

½ cup of butter

½ tsp of grated zest

¾ Tbsp of fresh lemon juice

½ Tbsp of vanilla extract

1 1/3 cup plus 1 TBSP of icing sugar

Method:

Preheat oven to 350 degrees. Grease or line muffin tin. Beat white sugar, ½ cups butter. Then add egg s, 2 t lemon extract in a bowl with an electric mixer until smooth and creamy.

Mix flour, salt and baking powder.

Slowly add dry into butter mixture, alternating with cold milk, until just mixed.

Spoon batter into tins. Back 15 to 20 minutes.

For the frosting, in stand mixer, whip cream cheese  and butter, until combined and airy, about 2 airy. Mix in lemon zest, lemon juice and vanilla.

 Sift powdered sugar. Add to cream cheese mixture at low speed, slowly. Scrape down sides of the bowl. Until well blended.

If too soft, allow to chill for 15 min. in fridge before icing.