I must confess that although it has occasionally been fraught with deep disappointment (of course not with my current boyfriend Brian), Valentine's Day has always been one of my favorite holidays.
Dressing up in red or pink, small gifts and surprises from friends and the chance to eat a lot of sweets. This year, in celebration, I made white cupcakes with pink vanilla butter cream icing for every co-worker and I am wearing a red sweater.
Happy Valentine's Day!
This recipe is from Epicurious and is credited to Hey There Cupcake! 35 Yummy Fun Cupcake Recipes for All Occasions by Clare Crespo. Being a non-baker, I followed this recipe to the letter and it was a huge success with fluffy moist cakes and gooey rich icing.
White Cupcakes with Vanilla Butter cream Icing:
(makes 14-18)
3 c AP flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c unsalted butter, softened
1 3/4 c sugar
2 eggs
1 1/4 c whole milk
1 tsp vanilla extract
Directions:
Preheat oven to 350 degrees. Sift the flour, baking powder, and salt together in a medium bowl.
In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Add the eggs one at a time, and beat after each addition. In a small bowl, combine the milk and vanilla.
To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Icing:
1/2 c unsalted butter, softened
4 c powdered sugar
1/2 tsp salt
1/3 c whole milk
1 tsp vanilla extract
Directions:
Cream the butter until smooth, add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy. Add food coloring as desired. I used 2 drops of red for a light pink color. Top with sprinkles or any other desired topping (fluffy coconut would be good too!)
11 comments:
Well, we are the complete opposite on this holiday! But I do love your cupcakes.
Thanks Peabody. :)
I was thinking of you when carefully measuring ingredients for the cupcakes and being careful to NOT deviate.
I'll pretend you made me one and I will so cyber enjoy it! (no calories!)
Kirsten, this cupcake is so adorable!!
I love the pink icing!
I have that book and the cupcakes she presents are beautiful and some are unusual (in a good way) - I have never tried any of the recipes, now I'm inspired by you!
I hope you got some sprinkles for Valentine's Day!
Sounds like Brian has found himself one smart cookie, er, cupcake. Happy Valentine's Day, Kirsten. Cupcakes have become the next gourmet thing these days, and yours certainly hold their own with the pros.
Hi Carrie! Yes, sometimes virtual desserts are a good thing. :)
Patricia - you have that cookbook? You MUST try a recipe - it went very smoothly and I'm not really a baker, so I am betting a lot of the recipes are great.
Thanks Sandi & Terry for your comments. I did have a nice valentine's day!
Here's a rookie question: Is powdered sugar sifted before measured, or stuffed in there like brown sugar? These look just divine, I think I have to make some today. =)
Hi Kate!
No such thing as a rookie question - esp when baking. :)
If the powdered sugar is for a recipe that is being baked, the measuring would need to be more precise, but with frosting, you are trying to get a good consistency, so it matters less.
You can always add more milk if its too dry, and add more powdered sugar if its too wet, so just pack it in there however you like, just make sure you have extra milk and powedered sugar to adjust quantities as needed.
Good luck with the cupcakes! They are delicious. :)
Oh my, those truly ARE divine, thanks for your help, Kirsten! I just made them and they are so light and fluffy and moist and the frosting is great, too. My first frosting success!
Yay Kate! I am so glad they turned out good for you too. They'll now be my standard cupcake recipe. :)
I love baking when it turns out great!
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