Category Archives: Cupcakes

Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple

 

Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!

 

 

 

What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar. This fabulous treat was (and the recipe) found on BHG.

 

 

This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!

Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!

I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?

via Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple.

Lavender Fairy Cupcakes

The recipe is from Cakes and Bakes, a cookbook .

lavender cupcakes  1

The cupcakes were really good – a nice subtle lavender essence that went well with the sugary honey. The gooey frosting was a nice complement to the cakes. A good one to try if you want a new-ish type recipe and happen upon some edible lavender!

Ingredients:
1/4 c. granulated sugar
1/4 c. honey
1/2 c. unsalted butter, at room temperature
2 eggs, beaten
1 Tbsp. milk
1 tsp. finely chopped lavender flowers
1/2 tsp. vanilla extract
1 1/4 c. self-raising flour, sifted
1 1/2 c. powdered sugar, sifted
Silver dragees and lavender flowers, for decorating

Preheat your oven to 200c.

Place 12 paper cupcake liners in a muffin pan.

Place the sugar, honey, and butter in a bowl and cream together until fluffy.

Gradually beat in the eggs. Stir in the milk, lavender, and vanilla extract. Carefully fold in the flour.

Divide the mixture between the cupcake liners and bake in the oven for 12-15 minutes, or until well risen and golden.

The sponge should bounce back when pressed.

A few minutes before the cakes are ready, sift the powdered sugar into a bowl and stir in enough water or milk to make a very thick frosting.

When the cakes are baked, transfer to a wire rack, leave to cool for a few minutes then place a blob of frosting in the center of each one, allowing it to run across the cake.

lavender cupcakes 2

Decorate with lavender flowers and silver dragees. Serve cakes as soon as they are cool.

Coconut-Cream-Filled Cupcakes

Coconut-Cream-Filled Cupcakes

Makes: 18 cupcakes

Bake: 17 minutes

Prep: 15 minutes

Ingredients

Cupcakes:

1-1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2-1/4 sticks unsalted butter, softened

1-1/2 cups granulated sugar

3 eggs

3/4 cup milk

Filling and Frosting:

1/4 cup

1/2 stick unsalted butter, softened

1/4 cup shortening

2 cups confectioner’s sugar

2 tablespoons milk

1 tablespoon coconut extract

1 pound prepared dark chocolate icing / frosting (see my other recipes)

For the cupcakes:

Heat oven to 350°F. Generously coat 18 indents in two cupcake pans with nonstick cooking spray.

In a bowl, whisk together flour, cocoa powder, baking powder and salt.

Beat butter and sugar in a large bowl on medium speed for2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each.

On low speed, add flour mixture, alternating with milk, in two additions.

Divide batter among cupcake cases, 1/3 cup each

Bake at 350°F for 17 minutes 9maybe less depending on your oven) or until toothpick inserted in centers comes out clean.

Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely

Filling & Icing

Beat butter, shortening, confectioners’ sugar and milk until smooth.

Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip.

Insert tip deep into cupcake and fill with cream until you can see top bulging.

Spread cupcakes with prepared frosting and serve.