sweetheart cupcakes

procrastinating: doing dishes.

prep time: 1 hour (+ 15 minutes after baking)

cook time: 20 minutes

cleanup time: 10 minutes

time spent procrastibaking: nearly 2 hours.

you know what, procrastibakers? i’ll admit it. i’m a love-aholic. and valentine’s day is right up my alley.

now i’m not talking about the guilt-ridden diamond commercials that punctuate every tv show leading up to v-day, or reservations at some swank, overcrowded restaurant. i don’t need a delivery of flowers from my sweetheart to know that he cares. (hopefully he doesn’t need diamonds or restaurants or flowers either, because procrastibake.wordpress.com is my only employer right now, and the only corresponding dough is the edible kind that goes in the oven and comes out sugary and delicious and frosted with icing).

whether you’re single or with someone special, valentine’s day has become less lovey and more… angsty. what happened to the time where it meant simple cardboard rectangles printed with hearts and clever cartoons passed without bias to everyone in your class? and who needs a special day to say “i love you,” anyway? why, you can show your one and only how much you care by sending a quick love-email, or by doing little things around the house, and you don’t need a holiday to do it. incidentally, i intend to do dishes any moment now to show my darling boyfriend how much i love him. annnnnnny moment now.

i could do chores to show my love… or, i could bake these delightful sweetheart cupcakes! yes, they’ll create a couple more dishes to do, but the sweet white batter of the cupcakes is accented with a red gooey center of blackberry jelly, and topped with a white fondant frosting and jelly heart… it’s love at first sight. shall we?

ingredients.

  1. a stick of butter, softened
  2. 1/2 tsp vanilla or almond extract
  3. 2/3 cup sugar
  4. 2 eggs
  5. 1 1/4 cup self-rising flour
  6. 1/3 cup milk (i used coconut milk but you can use whatever milk you’ve got)
  7. 1/4 cup raspberry jam, plus an additional reserved 2 tablespoons
  8. marshmallow fondant (see link for recipe– super easy!)

tools.

  1. large mixing bowl & spoon
  2. cupcake tin
  3. rolling pin
  4. toothpick
  5. cutting board (optional)
  6. decorating pen (my mom got me this one for christmas and it’s amazing. if you don’t have a tool like this, you can use a ziplock bag with the corner cut out)

step one.

combine eggs, sugar, softened butter and vanilla/almond extract, and whip together til fluffy.

step two.

add the flour and milk to the egg mix and stir until smooth.

step three.

evenly distribute the batter into a cupcake tin and place in a preheated 350 degree oven, and cook for 20 minutes or until the tops are goldeny-brown.

step four.

while the cupcakes are cooking, roll the fondant out on your cutting board (if you're using it) with your rolling pin, until it's at a uniform width across. then, with a cookie cutter (or a cup, like me) make a dozen circles in the fondant.

step five.

once you have the 12 rounds of fondant ready, you could use a small heart cookie cutter to cut a heart in the center of the round, or you could use a toothpick, as i did, and draw one free-form. repeat this for all 12 rounds.

step six.

when the cupcakes are done in the oven, remove them from the tin. then fill the tool with jelly and insert into the center of the cupcake, squeezing as you draw the tool upward. if you don't have a tool like this, you can cut a small cone-shape out of the center of the cupcake with a knife, and then using a ziplock bag with jelly, fill the hole and replace the cone.

step seven.

fit the fondant round over the top of the cupcake, and press into position. the heart should be directly above the center of the cupcake where the jelly was inserted. use a small bit of the 2 reserved tablespoons to fill out the rest of the heart with jelly so it's red and uniform.

 

 

 

 

 

 

 

 

 

recipe adapted from pamela clark’s “cupcakes”
isbn #: 978-0-7607-9012-0

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2 Comments

Filed under 2 Hour Recipe, cupcakes

2 responses to “sweetheart cupcakes

  1. Pingback: pear-hazelnut bars « procrastibake

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