Cupcake Sweetness for your Valentine!
Make some pint-sized sensations for your sweetie!
They say the way to a man's heart is through his stomach, so why not get baking this Valentine's Day? Not only are these portable desserts wonderful to look at, they've sparked new trends for birthdays, special celebrations and yes, even weddings!
Cupcakes are so captivating that Cassie Altman turned her love of these mini cakes into a side business when she’s not busy with her “regular” job as an administrative assistant. Through Magic City Cake and Bakes, she offers 25 to 30 different flavors for weddings, parties and other large or small events. Set a plate of Cinnamon Butter Cupcakes on the dessert table and watch them disappear! And nothing says "I love you" like a Red Velvet Cupcake! We've even included a recipe that helps you look like you baked all day, but really didn't!
If you want to think beyond the season of love, why not sock these recipes aside and plan a Cupcake Party for your next birthday party? Set your guests loose with unfrosted cupcakes and a vast array of candies, colored sugars, and frostings!
CINNAMON BUTTER CUPCAKES
~Recipe from Kay Erickson
INGREDIENTS
2/3 c. unsalted butter, room temperature
1 c. granulated sugar
2 large eggs, whisked
2 c. sifted cake flour
1 t. baking soda
1 t. baking powder
¼ t. salt
4 t. ground cinnamon
1 c. less 2 T. buttermilk, room temperature
DIRECTIONS
Preheat the oven to 350 degrees. Line the cupcake pans with paper liners. Beat butter until creamy, add sugar, a little at a time, and beat about 1 minute. Add eggs, a little at a time, and beat about three minutes or until light. Combine and sift dry ingredients and add to butter mixture alternately with buttermilk. Beat until the batter is smooth. Fill the cupcake pans a little more than half full. Bake 15-20 minutes in the center of oven, one pan at a time, rotating half way through for even baking. When cakes are cool, spread with butter cinnamon frosting.
BUTTER CINNAMON FROSTING
3 T. unsalted butter, room temperature
¼ c. heavy cream
1 ½ t. ground cinnamon
1 t. vanilla
2 ½ or more cups of sifted powdered sugar
DIRECTIONS
Beat butter and add cream, cinnamon and vanilla. Add sugar, a little at a time and beat until smooth. More or less sugar may be used to taste.
RED VELVET CUPCAKES
~Adapted by Kay Erickson
INGREDIENTS
2 ½ c. all purpose flour
2 c. sugar
½ c. cocoa powder
1 t. baking powder
¼ t. salt
1 t. baking soda
1 c. (2 sticks) unsalted butter, room temperature
5 large eggs
1 c. buttermilk*
1 t. vanilla
1 t. red food coloring
DIRECTIONS
Preheat the oven to 350 degrees. Line the cupcake pans with paper cupcake liners. Sift together the flour, cocoa, baking powder, baking soda, and salt into a small mixing bowl and set aside. Cream butter and sugar until it is light and fluffy. Add eggs one at a time, mixing well after each egg. Alternately add the dry ingredients and the buttermilk, into the butter mixture, ending with the buttermilk. Fill the lined cupcake pans ½ full (or less) with batter. Bake in a preheated oven, one pan at a time in the center of the oven, for approximately 20 minutes or until a toothpick that is inserted in the center comes out clean. Rotate the pan halfway through for even baking. Cool the cupcakes in the pans for five to 10 minutes, then remove from the pans. Cool completely before frosting. Frost with cream cheese frosting or choose your favorite butter cream frosting instead.
*You can substitute 1 cup of milk blended with 1 Tablespoon of lemon juice or white vinegar. Let the milk mixture set for five minutes before using.
CREAM CHEESE FROSTING
16 oz. cream cheese, room temperature
½ c. (1 stick) unsalted butter, room temperature
½ t. salt
2 t. vanilla
6 c. sifted powdered sugar
DIRECTIONS
In a large bowl whip together the cream cheese, salt and vanilla until the mixture is light and fluffy. Mix in the powdered sugar, a third at a time, until it is completely blended. Use immediately or cover and refrigerate until needed.
EASY PEASY SWEETNESS
If baking isn't your thing, but you want the appearance of home baked goods, grab a box of your favorite chocolate cupcake mix, add a half bag of chocolate chips to the mix and then top them with this delish Marshmallow Frosting.
MARSHMALLOW FROSTING
1-1/4 c. super fine sugar
4 large egg whites
pinch of salt
1 T. Water
Mix 1-1/4 cups of super fine sugar, 4 large egg whites, a pinch of salt into a medium sauce pan. Add 1 tablespoon of water and whisk over medium heat slowly until the sugar dissolves and the mixture is foamy. Continue to whisk until the mixture reaches 60 ℃ or 140 °F on a sugar thermometer (about 4 minutes). Quickly pour the mixture into the bowl of a stand mixer and whisk on medium high for 3 minutes until thick and glossy. Use immediately.
THROW A CUPCAKE PARTY!
Tips on an event full of sweet success
-Be sure to have at least one other person working with you.
-This type of party is bound to be messy, so be sure to lay down an oil cloth or plastic tablecloth.
-Set aside three or four cupcakes for each guest.
-Have three or four different colored frostings and let each guest frost his or her own cupcakes
-Have another set of toppings if working with more than six guests at a time
-Get your prep work done ahead, like cutting marshmallows
-Have large enough plates, toothpicks and lots of plastic wrap (or some other idea) so your guests can get their creations home
CUPCAKE TOPPING SUGGESTIONS
Fruit flavored cereal Os (like Fruit Loops)
Jelly beans
Gumballs
Marshmallows, large and mini
Teddy Grahams
Mini vanilla wafers
Candy coated chocolates ( M&Ms) regular and mini
Colored decorating sugar
Flaked sweetened coconut
Colored decorating gel
Colored decorating frosting in cans
Mini pretzel sticks
Any small shaped candies from favorite candy store
Mini chocolate chips
Thin chocolate wafer cookies
Fruit chews (like Starburst)
Nonpareils
