Cupcakes fit into every Holiday, Yum
I think too much, I have the hardest time just chillaxin. That doesn’t mean I am pondering anything life changing, just always chirpin away thinking about one thing or another. These cupcakes for example.
The new trendy cupcakes are a favorite of mine, Hubs says normal cupcakes are too dry, so I fill mine. For Valentines the cupcakes should be pink, burgundy or red, what should I stuff them with that’s pink? I recently posted a strawberry ice cream dessert, the last raspberries were really sour, fresh cherries and rhubarb are out of season. Finally I thought of cranberry. It’s not turkey season but cranberries it is.
Now how to give the cupcakes flare? Cream cheese or alcohol maybe, easy decision do both. I will shorten the whole alcohol decision process but Gran Marnier barely beat out vodka. After all that here is my recipe.
This recipe has four parts which appears complicated but are actually very easy. You can use a cake mix, canned cranberries and purchased premade fondant to make it even simpler.
Here is a real simple one bowl white cake recipe. I can use a simple white cake mix as well. This recipe makes 12 large cupcakes.
2 cups flour
1/2 tsp salt
3 tsp soda
1 cup sugar
3/4 cup milk
1 tsp vanilla
1/2 cup butter
In a large bowl add the butter and sugar. Beat until fluffy, add the eggs beating after each addition. Then add the vanilla. Add all the dry ingredients mixing for a couple of minutes. Add the milk. Beat until just mixed. Place in 12 paper lined cupcake tins. Bake at 350 degrees for about 20 minutes let cool.
This is so simple its not really a recipe.
1 cup cranberry sauce (home made or canned)
1/2 tsp of cinnamon
2 tbsp of gran marnier
Place everything together in a small bowl and mix thoroughly.
Remove the center of each cupcake using a cupcake plunger. If you don’t have one use a teaspoon, spin it around to cut out the circle and then carefully pull out the center. Fill each cupcake with a heaping teaspoon of the cranberry.
Gran Marnier Cream Cheese Icing
8 oz pkg cream cheese
1/2 cup butter
3 1/2 cups icing sugar
1/2 cup flour
1/2 tsp cinnamon
4 tbsp gran marnier
Place the cream cheese and butter in a large mixing bowl. Beat for five minutes or until it is very light and fluffy. Add flour and icing sugar (flour cuts down on the sweetness) beat starting on low starting on low until the icing sugar is well incorporated. Add the gran marnier a tbsp at a time checking the consistency as you add. Use more or less depending on the icing. Whip for 5 minutes on high speed.
Fill an icing bag with the icing and no tip. Seal the open end of the bag with an elastic to help keep your hands clean.
Place your icing bag at 90 degrees directly above the center of the cupcake , with a gentle consistent pressure squeeze for a count of three and release. Then squeeze a tiny little dab above that to lean the fondant heart on.
Repeat for the remaining cupcakes.
To make the fondant heart for Valentines.
You will need purchased fondant, I use all natural colouring. Add a few drops at a time kneading the fondant until you get a smooth colour you like.
Roll the fondant out on a lace form. If you don’t have a fondant form you can skip this step. using the form just adds some texture. Cut the valentines out with a small heart shaped cutter.
Lean the heart against the bump of icing on the top of the cupcake.
This is the simplest way I know to ice cupcakes. I find it faster and easier then the age old knife and bowl method
You could add some pretty sprinkles to these to give them a little more flare. I have to skip this because of a dangerous allergy.
This is the last Valentine recipe I am baking this year. I hope you enjoyed them.