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The Sweetest Valentine’s Day Cupcakes

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How sweet will your cupcakes be on Valentine’s Day?

Yes, it’s easier to buy chocolates or anything sweet right off the rack or from a nearby popular bakeshop than making your own. But nothing and I mean nothing beats the thought of having to make your own gifts for the people you hold close to your heart.

I personally love the idea of giving out something I made myself on occasions like Valentine’s Day. It gives me that feeling of accomplishment and of course happiness once I see the look on the faces of those I gave the cupcakes to.

Well, a number of you guys might greatly agree. And in line with that, here is a few more cupcake ideas you’d might want to consider this Valentine’s Day.

Check them out below.


c 2a

Cherry Heart Cupcakes

INGREDIENTS

Cupcakes

2 cups sugar

1 and ¾ cups all-purpose flour

¾ cup dark cocoa powder

1 and ½ teaspoon baking powder

1 and ½ teaspoon baking soda

1 teaspoon of salt

2 eggs

1 cup buttermilk

1 teaspoon vanilla extract

½ cup vegetable oil

⅔ cup of boiling water

Dark Chocolate Ganache Filling

8 ounces dark chocolate, chopped

⅔ cup heavy cream

2 Tablespoons light corn syrup

Cordial Cream Filling

½ cup confectioners sugar

4 Tablespoons heavy cream

1 teaspoon maraschino cherry syrup (optional)

Cherry Filling

1 can cherry pie filling

INSTRUCTIONS

Cupcakes

Preheat oven to 350.

Prepare two 12-cup cupcake tins with paper liners. Set aside.

In the bowl of your electric mixer whisk together your dry ingredients.

Add buttermilk, oil, eggs, vanilla and beat on medium/low speed for 2 minutes.

Stir in boiling water by hand.

Fill cupcake papers ½ to ⅔ full, and bake for 18-22 minutes or until a cake tester comes out clean. Do not overbake.

Remove from pans immediately and allow to cool completely on a wire rack before filling.

Ganache filling

In a small glass bowl, heat cream and corn syrup in microwave until steaming hot but not boiling, about 60 seconds.

Pour chopped chocolate into hot cream, and allow to sit for 60 seconds.

Stir until chocolate is completely melted and smooth.

Refrigerate ganache for 24 hours or until thickened (optional)

Cordial cream

Combine milk, cherry syrup and confectioners sugar in a small bowl, and stir until well combined and smooth.

Assembly

Cut a 1-inch deep well out of the top of each cupcake. You can use a small cookie cutter or a sharp paring knife.

Sprinkle confectioners sugar over the top of each cupcake.

Spoon or pipe a dallop of cooled ganache into each well.

Spoon a generous spoonful of cordial cream over the chocolate.

Spoon 1-3 cherries and glaze on the top of each well.

Store in an airtight container for up to 3 days, refrigerated if possible.

 

 

c 2b

Penguin Cupcakes

DECORATION

Prepare buttercream icing following recipe directions. Tint small amount of icing red, a small amount orange, reserve remainder white Use tip 2A and white icing in cut disposable decorating bag to pipe swirl on cupcake. Use spatula to ice cupcakes smooth, rounding icing on top.

Use tip 3 and red icing in cut disposable decorating bag to outline heart and fill in zigzags Pat smooth with finger dipped in cornstarch. Use tip 4 and chocolate decorator icing in cut disposable decorating bag to outline penguin head and body and fill in with zigzags. Use spatula to smooth. Use tip 4 and chocolate icing to add eyes. Use tip 352 and orange icing in cut disposable decorating bag to pipe beak. Use fingers dusted with cornstarch to shape beak

 

 

c 2c

Chocolate Cupcake with Red Velvet Frosting

 

Checkout the rest on the next page…

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