Valentine’s Day is fast approaching.
Have you been advertising your Valentine cakes and cupcakes to entice customers to buy?
If not, here are some Valentines cupcakes to try out for your cake business.
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Nothing says Valentines Day quite like one of these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
- 2 oz unsweetened chocolate, chopped
- 3/4 cup + 2 Tbsp (124g) all-purpose flour
- 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (220g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (124g) sour cream
- 1/2 cup boiling water
- Raspberry buttercream frosting
- 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
- In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won’t come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
- Divide batter among prepared muffin cups, filling each about 2/3 full (it’s about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn’t touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in refrigerator.
- Recipe source: Cooking Classy
These delicious cherry cupcakes have undertones of almond flavoring, and who doesn’t love a cupcake with a cherry on top?
- 1 box white cake mix
- 3 eggs
- ⅓ cup vegetable oil
- ¾ cup milk (or buttermilk)
- ½ cup sour cream
- ¼ cup cherry juice (from Maraschino cherries)
- 2 teaspoons almond extract
- 1 cup Maraschino cherries, roughly chopped
- 1 and ½ cups (3 sticks) unsalted butter, softened
- 6 cups powdered/confectioners’ sugar
- 2 teaspoons almond extract
- ¼ cup heavy whipping cream
- 24 cherries with stems, for garnish
- Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
- Rough-chop cherries, and set aside.
- Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
- Fold in chopped cherries.
- Fill cupcake papers ⅔ full, with batter.
- Bake 17-20 minutes or until a cake-tester comes out clean.
- Allow to cool completely on a wire rack before frosting.
- In the bowl of a stand mixer, beat butter until creamy.
- Add powdered sugar and whipping cream, and beat until just combined.
- Add almond extract, and beat until light and fluffy, about 4-5 minutes.
- Frost as desired, and top with a cherry.
Valentine Parfait Cupcakes
Drizzle a little chocolate and sprinkle candies to make lovely cupcakes in a snap.
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix;
- Water, vegetable oil and eggs called for on cake mix box
- 1 can Betty Crocker™ Whipped fluffy white frosting
- 1 cup semisweet or milk chocolate chips
- 2 teaspoons shortening
- Decorating Decors hearts
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- 2 Make and bake cake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- 3 Spoon frosting into decorating bag fitted with large round tip. Pipe dollop of frosting on top of each cupcake.
- 4 In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring once halfway through heating. Drizzle melted chocolate over frosted cupcakes; sprinkle with hearts. Store loosely covered.
Strawberry Red Velvet Cupcakes
Strawberry Red Velvet Cake:
1 box red velvet cake
1/2 C. melted butter, cooled
1/2 C. strawberries, pureed in the blender
1/4 C. milk
2/3 C. sour cream or plain yogurt
1 tsp. vanilla extract
Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese
2 tsp. vanilla extract
3-4 1/2 C. powered sugar
Extra strawberries for decoration
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, strawberry puree, milk, sour cream and vanilla extract.
4. Add cake mix and stir.
5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
6. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Add vanilla and 3 cups powdered sugar. Beat well. Slowly add in more powdered sugar until you reach your desired consistency.
7. Pipe onto cooled cupcakes and top with strawberries.
Copyright © YourCupofCake
Valentine Cupcake Bouquet
To make a Cupcake Bouquet, you’ll need:
- STYROFOAM™ Brand Foam: 6” ball
- Bowl, basket, or other container to fit the 6” ball
- Cupcakes baked in liners (I used 20 cupcakes)
- Tissue paper in green
- Low-temp glue gun
- Tools needed: Scissors, toothpicks, metal skewer, cake decorating bag and tip (Dina used the Wilton 1M tip)
To make a Cupcake Bouquet:
1. Bake your cupcakes in liners and let cool.
2. Position your ball of STYROFOAM Brand Foam in your container and test the fit. It should fit snugly, so that it will not tip, roll or fall out of the container. l added a little crumpled paper in the bottom of my bowl to raise up the ball just a bit. If needed, secure the ball in the bowl with low-temp glue.
3. Add a row of cupcakes around the rim of the bowl. To add a cupcake, insert two toothpicks into the foam ball so that the picks point slightly upward. Poke two holes in the bottom of a cupcake using the metal skewer. Insert the cupcake onto the toothpicks. Repeat, adding toothpicks and cupcakes, till you have the first row all around the foam ball.
4. Add a second row of cupcakes.
5. Finish adding cupcakes to fill in the opening at the top.
6. Frost each cupcake to look like a rose.
7. Cut the green tissue paper into 3” – 4” squares. Carefully tuck the squares between the cupcakes, and using the metal skewer, push the tissue paper into the foam ball.
I’d love for you to hit me a reply at firstname.lastname@example.org and tell me what are you baking right now.
Don’t forget to head over to our lovely Facebook Group to share your lovely cakes – I would love to see them!
‘It’s time to live your cake business dream‘
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