Red hearts, chocolate hearts, roses and raspberries. These would be the keywords to describe my Valentines Cupcakes I made this weekend. So light, so creamy, so dreamy….. I only made a few though, and apparently not enough, because the family was demanding for more.
M y little daughter helped me making the red roses from sugar paste, she made one just by herself after watching me closely. Like mother like daughter! She definitely takes after me, but to be fair, my older daughter loves crafting just the same.
To make these beauties, I baked feather-light raspberry cupcakes and frosted with cream cheese icing. Really, really yummy! I wanted my cake to be red-and-white, like really popping red and bright white, but I just learned a lesson, which I kinda knew already, that you can not bake WHITE cake. Not in a natural way, anyway. I put white sugar instead of brown (and if you know me, you know that I use brown sugar like 99% of the time), and I put white food color in the batter (like a lot), and I baked on very low heat, and for a shorter amount of time, and my cake were still not white enough. And they never will be, I will just have to except it. I used some white food color in the icing too, and that actually worked, so at least the topping was nice and bright white.
125 gr unsalted butter, room temperature
1 cup white caster sugar
1+1/3 cup flour
1/3 cup whole milk
2 eggs, room temperature
1 tsp baking powder
1 tsp vanilla extract
300 gr fresh raspberries
pinch of salt
For the icing:
250 gr Mascarpone cream cheese
300 ml double cream
powder sugar, depending on your personal taste (I only used 1/2 cup)
white food color, optional
Preheat your oven. In a bowl, mix the flour with the salt and baking powder. Divide the baking cases in the baking pan.
In a larger bowl, cream together the butter and the caster sugar until light and fluffy. Add the eggs and the vanilla, mix well, then add in the flour mixture and the milk. Mix on low speed only until everything is incorporated. Throw in the raspberries and fold using only a large spoon. I didn’t want to crush the raspberries, so I mixed it very gently and only for few seconds.
Divide the batter evenly in the cupcake pan using an ice cream scoop only 3/4 way. Bake for about 18-20 minutes, then remove from the oven and let them cool a little before you transfer the cupcakes to cool completely on a wire rack.
In a bowl, cream the cream cheese with the powder sugar gradually adding the double cream too. If you have more raspberries, you can add some to the icing, it will make it pink and will taste very good!
P.S..I am very excited to announce that now I have my own App which you can find on Play Store under the name Beautiful Cakes on your phone. I would appreciate any comments on this, weather you could find it easy or not and of course what do you think about it. I will probably come back to this post and edit this section should I have to change anything in the App (…well, that would be my husband, he designed the app and made it work…). Thank you!
Here’s the link: