Happy (belated) Valentine’s Day everybody! I hope you all got to spend some time with those you love – your friends, your family, your special someone, or even your multitudes of cats. Everyone deserves love! :3 I had a pretty great day – a romantic picnic and a surprise serenade!
I haven’t updated Sneaky Pudding in a while as I’ve been a little too busy to bake, and soon I’ll be going back to college, which takes up even more of my time. But I’ll try to post up a new recipe and/or baking adventure once a week or so.
So, as I mentioned before, I prepared a picnic for my boyfriend – and what Valentine’s Day picnic is complete without adorable, tiny, delicious, pink cupcakes? I know Valentine’s Day won’t be here again for another year, but don’t let that stop you from making these cupcakes – they’re a great gift for someone you love at any time of the year!
I wanted to make strawberry-flavoured cupcakes – something about strawberries just says “romantic”! Since the strawberries I had weren’t as sweet as I like them, I decided to stir in a tablespoon of caster sugar after chopping them up to enhance their flavour a bit. I left them in the fridge while I was at work, so they abosrbed the sugar and became sweeter, and the mixture became nice and soft. When the cupcakes were baked, the sweet strawberry flavour really stood out, but the texture was still quite smooth – there weren’t really any big, annoying chunks of strawberry in the cupcake.
The best bit was decorating! The icing is white chocolate and cream, and once it’s cooled it should work pretty well in a piping bag. I didn’t use a piping bag though, I just spread it on with a knife, although I do think a piping bag would create a prettier result. Once the icing is on, get creative with your decorations! Small heart-shaped chocolates, heart-shaped sprinkles… clearly, I’m a fan of heart-shaped things. Whatever floats your boat! Maybe you could bake several batches and write an elaborate romantic poem with one letter per cupcake. Actually, don’t do that, it’s kind of weird.
Strawberry and White Choc Mini Cupcakes
(adapted from The Complete Series – Cupcakes)
½ cup caster sugar + extra tablespoon
1 cup self-raising flour, sifted
¼ cup milk
½ tsp. vanilla essence
½ cup chopped strawberries
pink food colouring (optional)
1 cup white chocolate, chopped
½ cup cream
Chop the strawberries up very finely, place them in a bowl and stir in an extra tablespoon of caster sugar. Place in the fridge until you’re ready to add to the batter.
Preheat oven to 160 degrees Celsius. Line a 24-capacity mini cupcake tin with cupcake cases.
Cream the butter and sugar until pale and creamy, then stir in the egg until well combined.
Sift in the flour. Add the milk, vanilla essence, strawberries, and pink food colouring (if using). Stir until all combined.
Spoon the mixture into the mini cupcake cases and bake for about 10-15 minutes, until risen and springing back lightly when touched. Allow to cool completely before icing.
To make the icing, melt the white chocolate and cream in a small saucepan until smooth. Set aside to cool completely (otherwise it’ll be really runny). Spread onto the cupcakes with a knife, or use a small piping bag. Decorate with sprinkles. Place in the fridge until ready to serve to ensure icing is firm.
Makes about 36 mini cupcakes.