(Family Features) There’s no better way to say “Be Mine” than with a collection of Valentine’s Day cupcakes – a great surprise for anyone you’re sweet on this February 14.
Cupid’s arrow hits the mark with moist and delicious Red Velvet with Love Cupcakes. The vibrant red goodies are fun for kids and adults alike to make, decorate and eat.
Creative cupcakes like these have endless possibilities with Valentine’s tips and techniques from Wilton.
Themed baking cups coordinate with colorful sprinkles, icing decorations and party picks to make it easy to decorate a gift from the heart.
Dress up cupcakes using a pink, red and white palette. Create cute and quick love monsters by piping icing to make the nose, mouth and fur, and then attach candy eyeballs, and heart-shaped picks for ears.
After decorating, package cupcakes in a festive box adorned with ribbon and bows for a treat that’s sure to tie a heart in knots.
For more Valentine’s Day celebration ideas, visit www.wilton.com.
Red Velvet with Love Cupcakes
Valentine Standard or Mini Baking Cups, Heart Eyelet Baking Cup, Cupcake-N-Pix Combo or Heart Silicone Baking Cup
2-1/2 c. all-purpose flour
2 Tbsp. cocoa powder
1-1/2 tsp. baking powder
1 tsp. salt
1/2 c. (1 stick) butter or margarine, softened
1-1/2 c. granulated sugar
1-1/2 tsp. No-Taste Red Icing Color
1 tsp. Imitation Clear Vanilla Extract
1 c. buttermilk
2 Tbsp. water
1-1/2 tsp. white vinegar
1 tsp. baking soda
Red, Rose and Black Icing Color
Red Foil Swirls Cupcake Wraps
Valentine Sprinkles, Jumbo Hearts Sprinkles, Heart Icing Decorations, Rose Icing Decorations, Candy Eyeballs
Preheat oven to 350 degrees F. Line muffin pan with baking cups or set silicone cup on cookie sheet and spray with vegetable pan spray.
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, red icing color and vanilla extract; mix well until icing color is well incorporated.
Alternately add flour mixture and buttermilk; add water and mix well.
In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Distribute cupcake batter evenly in cups.
Bake 20-22 minutes for standard cupcakes, 10-12 minutes for mini cupcakes, or until toothpick inserted in center comes out clean.
Cool cupcakes completely.
Makes about 20 standard cupcakes; 4 dozen minis.
Ice Cream and Cake Sticks
Makes 8 servings
8 scoops (1/2 carton) Blue Bunny Premium Red Carpet Red Velvet Cake Ice Cream
2 large eggs
2 Tbsp. sugar
1 c. panko bread crumbs
8 Lollipop sticks
Butterscotch, chocolate or caramel sauce, optional
Whipped cream, optional
Place ice cream balls on baking sheet lined with wax paper and freeze for at least 2 hours. In a medium-sized bowl, beat eggs and sugar with fork until well blended. Place panko crumbs in another soup bowl or medium-sized bowl. Dip ice cream balls into egg mixture, then roll in panko bread crumbs, coating completely. Freeze 1 hour.
Heat oil in deep-fat fryer to 375°F. Fry ice cream balls, one at a time, until golden brown, or 30 seconds to 1 minute. Remove from oil and insert lollipop stick. Top with drizzle of butterscotch, chocolate or caramel sauce and dollop of whipped cream, if desired. Serve immediately.
Medjool Date Pudding Cake with Caramel Infusion
Prep Time: 75 minutes
Butter and powdered cocoa, to prepare pan
1 tsp. baking soda
1 c. Bard Valley Natural Delights Medjool Dates, pitted and chopped (about 10)
1 1/2 c. boiling water
1/2 c. butter, softened
1 c. brown sugar, packed
1 tsp. vanilla extract
1 3/4 c. self-rising flour, sifted
1 c. brown sugar
1 1/4 c. whipping cream
1/2 tsp. vanilla extract
1/4 c. butter
Preheat oven to 350°F.
To prepare baking pan, brush inside of a Bundt pan thoroughly with melted butter. Liberally sprinkle powdered cocoa over butter, then turn upside down and tap to remove excess cocoa.
In small bowl, sprinkle baking soda over dates. Add water and set aside for 20 minutes. In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold in date mixture and flour until well mixed. Batter will be thin. Spoon mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Allow to stand for about one minute, then carefully turn onto a plate. To make the caramel sauce, set saucepan over medium heat and add sugar, cream, vanilla and butter. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 more minutes. While cake is still warm, use a wooden skewer to make holes all over the top of the cake. Pour half of the warm sauce over the warm cake. Garnish with glace cherries, if desired. Let stand for 10 minutes before serving. Cut into slices and serve with remaining sauce.