Well Valentine's Day rolled around again and I actually wasn't planning on doing any cupcakes for Valentine's Day I was going to make heart sugar cookies to go with a cuddly Cookie Monster I'd bought for my boyfriend for Valentine's Day, he loves the Cookie Monster hehe, but I decided instead to make him a cupcake in the form on the Cookie Monster, which youll see below hehe...so i thought well if I'm making batter for one cupcake that seems a bit silly...so out came Valentine's Day baking!! I made the cookie monster just vanilla choc chunk cake but then with the rest of the batter I added cocoa powder, melted chocolate and Hershey's chocolate syrup to make a rich chocolate chunk cake and then topped that batch with cherry buttercream and a Loveheart yum! Now..that didn't make all that many cakes..only about 12 and my mam has just started a new job and there's quite a lot of members of staff who last time I baked didn't really get a cake....so of course I needed to bake some more..ahem ahem..what happened to not doing any Valentine's Day cupcakes?! The next batch I made just some good old red velvet cakes and topped them with either red or white vanilla buttercream piped to make the cakes look like roses, very romantic for Valentine's day hehe!
Dark Chocolate Cherry Chunk Cupcake
Dark Chocolate Chunk Cupcake
115g unsalted butter, at room temperature
130g white granulated sugar
3 large eggs
1 teaspoon vanilla extract
175g plain flour
35g cocoa powder
100g dark chocolate, melted
50g dark chocolate, chopped into bitesize chunks
3 tablespoons Hershey's chocolate syrup
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 175C and line a muffin tin with liners.
2. Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Stir in the melted dark chocolate.
3. In a separate bowl combine the flour cocoa, baking powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk and the Hershey's chocolate syrup. Beat in slowly until just combined, be careful not to overbeat! Fold in the dark chocolate chunks.
4. Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.
150g icing sugar
1 tablespoon milk
2 teaspoons cherry extract
red food colouring
1. Beat butter until softened in a bowl, add the icing sugar bit by bit adding milk as needed. Add the cherry extract and red food colouring, pipe onto cakes.
Vanillery Red Velvet Cupcakes
Red Velvet Cupcakes
1/4 cup dark unsweetened cocoa powder
1 tablespoon red food colouring
1/4 cup boiling water
6 tablespoons unsalted butter, softened, cut into small pieces
2 tablespoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour
1 teaspoon fine salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1. Preheat the oven to 325 degrees F (160C). Line a muffin pan with liners.
2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.Stir the buttermilk and vanilla into the cooled cocoa mixture.Sift the flour and salt together into another medium bowl.
5. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
6. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 15-18 minutes for cupcakes, rotating the pans halfway through the baking time. Cool cupcakes in pan on wire rack 5 minutes.
225g icing sugar, sifted
2 teaspoons vanilla extract
red food colouring
1 tablespoon milk
1. Beat butter until light and nearly white, beat in icing sugar bit by bit adding milk as needed. Beat in vanilla extract and divide mixture into two, add red food colouring to one batch. Pipe onto cakes.
Finally this is how I made the cookie monster cupcake, its a vanilla dark chocolate chunk cake (as above without addition of cocoa, hersheys syrup and melted dark chocolate) frosted with a thin layer of vanilla buttercream and dipped in desicacated coconut dyed blue. I then cut a slit in the top of the cupcake and prised it open as the mouth to put the cookie in and made the eyes out of fondant with the pupils made out of mini smarties.