Valentine’s cupcakes – the best part of the day!
Posted by ironchefmommy on February 19, 2010
So, the fact that I’m posting my Valentine’s cupcakes about a week late, that should give you some insight as to how busy I am. We were buried in snow… no, literally. Buried. Meaning there was 2+ feet of snow in my backyard. So, actually, my child was buried. Up to her waist. I have pictures. They’re adorable. Brett even took the snowblower into the backyard (that was money VERY well spent…and yes, I say that every time it snows) and make a huge 4 ft tall slide for her to slide down. We were freezing and soaking wet, but it was so worth it. She had so much fun, and kicked and screamed when we took her in because she was so windburnt.
So, we made Valentine’s cupcakes. After they were made, I went on an all out search looking for the memory card to my camera. Those of you on Facebook know what my morning was like that day. No wonder I didn’t get anything done. I was too busy flipping over my couches looking for it. So, this picture of my Valentine cakes is a bit grainy, my blackberry definitely can’t do what my camera can. But they looked adorable. And they tasted yummy. Until Saturday, when I headed to see my darling friend Angelina for her bachelorette party at the Sands Casino. We were getting ready and she mentioned the icing tasted a bit salty… then I thought back… that’s what I get for letting the 2 year old stand in front of the mixer with my back turned. She put a touch more in after. Oops. Oh well. The Sands was great. We had a wonderful time – we ate dinner at Emeril’s Chophouse and it was beyond fantastic. I mean, amazing. I had duck, which was perfection. It melted in my mouth. I wanted to ransack the kitchen and eat everything.
So, back to Valentine’s Day. I was pleasantly surprised that my darling husband had an adorable singing card and TWO boxes of chocolates for me when I arrived home Sunday morning. He rocks. Definitely a keeper.
These cupcakes are yummy. The cakes are moist and spongy and have a great flavor. It’s actually the recipe for Amy Sedaris’ Vanilla Cupcakes. The frosting is really yummy. At least it was before my princess dumped a bit more salt into them. I added Wilton Rose Pink coloring to the icing to bring that nice pink color and they’re topped with Wilton toppers and heart sprinkles. Oh, those are Wilton heart liners too.
So, here you go:
For the cupcakes:
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, ’cause I’m doing something wrong.***
Those are Amy’s directions. She gets 18. I halved the recipe and got 11. Oh well.
For the frosting:
3 c. confectioners’ sugar, sift if lumpy
1/4 c. Crisco
2 tsp. vanilla
1/2 tsp. salt
1/4 c. milk
In bowl, combine 1 cup of the sugar, the Crisco, vanilla and salt. Alternately add milk and remaining sugar; mix until smooth and creamy. Add more sugar to thicken or milk to thin if needed for good spreading consistency. Frosts tops and sides of two 9-inch layers or one 9x13x2 inch cake.