Tuesday, 5 February 2013

tasty tuesday: valentine's day idea - vanilla cupcakes with raspberry whipped cream

Cupcakes, whipped cream and chocolate.  What more do you need?

Whatever your relationship status is this Valentine's Day, I can guarantee that these cupcakes will make your day better.  Pinky promise.
Vanilla Cupcakes

1 cup Butter or Margarine (at room temperature)
2 cups Sugar
4 large Eggs (at room temperature)
2 3/4 cups Flour
1/2 tsp Salt
2 1/4 tsp Baking Powder
1 cup Milk
1 tsp Vanilla

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1)  In a medium bowl, cream the butter until it is smooth.
2)  Mix in the sugar until fluffy.
3)  Add in eggs, one at a time, beating well after each one.
4)  In a small bowl, mix together flour, salt and baking powder.
5)  Add in the dry ingredients, alternating with the milk and vanilla (about 3 parts each).  Beat after each addition just until ingredients are incorporated.
6)  Spoon batter into cupcake liners, filling about 3/4 full.
7)  Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean!

Raspberry Whipped Cream:

2 cups Fresh or Frozen Raspberries
1/2 cup Sugar
3 cups Whipping Cream

1) Puree the raspberries in a blender (our Magic Bullet worked perfectly).
2) Place a metal sieve over a small bowl and transfer raspberries over to the sieve. Use a spatula to press the pulp through, until all that is left are the seeds.
3) Add sugar, mix well and set aside.
4) In a large bowl, whip cream until stiff peaks form. Fold in your raspberry puree with a spatula, and continue to fold until colour is consistent throughout.
5) Refrigerate until ready to use.

Sometimes I have a hard time reading and following directions.  See exhibit A above.  I totally just creamed my butter, sugar and eggs together all at once....and they were fine!  I do recommend beating the mixture for several minutes to make it extra fluffy!

While your cupcakes are baking, you can start making your chocolate decorations!  I melted down a few tablespoons of chocolate chips (you really don't need too many!), transferred them to a small ziplock bag, snipped the corner, and started piping!  You'll want to make your chocolate designs on wax or parchment paper, so they'll be easy to get off.

I played around with different heart designs, sizes, and some hugs and kisses.

You can also get your raspberry whipped cream ready at this time!  It's best to make sure to whip your cream really well, because when you fold in your raspberry puree, you don't want it to be too liquid-y!

Once your cupcakes are baked and completely cooled, you're good to assemble them!  Go crazy with your chocolate designs, sprinkles, or maybe just plain whipped cream.  Whatever suits your fancy.

Using whipped cream in lieu of icing is great if you (or your friends) aren't the biggest fans of icing, and is a nice change regardless.

Keep these cupcakes in the fridge (or even freezer) before serving!  Otherwise the whipped cream will start getting a bit droopy and sad.

For the 2 cupcakes below, I poked a small notch in each cupcake with a knife, and then inserted the bottom of each chocolate heart inside.  I loved the way it added even more dimension!

I also had a little bit of raspberry puree left over, and used it as a filling.  Please do this.  It adds an incredible pop of flavor, and is a wonderful surprise for unsuspecting friends!

p.s. ♥ kelsey


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