Valentine's Day Printables

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Raspberry Almond Champagne Cupcakes!

Delicious raspberry almond champagne cake topped with a sweet pink almond champagne frosting, gold sugar and cute mini heart sprinkles. 

Raspberry Almond Champagne Cupcakes 

Ingredients:

1 1/2 Cups Flour

1 Cup Sugar

1 1/4 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs

1/2 Cup Oil

1/2 Cup Milk

2 Teaspoons Almond Extract

2 Tablespoons Almond Sparkling Wine (I love the Trader Joe's brand and it's only $5.99)

1 Pint Fresh Raspberries, chopped

Directions:

1. Pre-heat oven to 350 degrees and line your cupcake pan with your cupcake liners

2. Combine all ingredients, except raspberries, in your mixing bowl and mix on medium speed for 2 minutes

3. Fill each baking cup with 2 tablespoons of batter, 1 tablespoon of your chopped raspberries, and top with 1 more tablespoon of batter

4. Place cupcakes in your pre-heated oven and bake for 12-15 minutes.  To check cupcakes, insert a toothpick into one of your cupcakes, it should come out clean

5.  Let cupcakes cool on a wire rack and prepare your frosting

Almond Champagne Buttercream Frosting

Ingredients:

2 sticks unsalted butter, room temperature

4 1/2 Cups Confectioner's Sugar

2 Tablespoons Almond Champagne

2 Teaspoons Almond Extract

Pink Gel Color (optional)

Directions:

1. Combine butter and 3 cups of the confectioner's sugar in your mixing bowl, mix on medium speed until just combined

2. Add the remaining confectioner's sugar, almond champagne and almond extract, mix on medium speed until just combined

3. Add the coloring, amount depends on how pink you would like your cupcakes

4. Place frosting in a piping bag fitted with your favorite decorating tip

Enjoy!

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Chocolate Marshmallow Cupcakes!

Just wanted to share the yummy, super cute Chocolate Marshmallow Valentine Cupcakes I made yesterday.

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4th of July Party Cakes!

One of my favorite cupcakes are Party Cakes, you know, the kind with the sprinkles inside.  Since the 4th of July is next week I thought these would be the perfect cupcakes to celebrate!

Start out by making your favorite vanilla cupcake recipe.  When you're done mixing the batter and before you put them in the oven stir in 2 tablespoons of your favorite color jimmies. I used 1 tablespoon of red and 1 tablespoons of blue.

I topped these cupcakes with my Very Vanilla Buttercream, finished with more red and blue jimmies and some fun and very glittery patriotic flags I made!

You can make these fun flags by cutting out strips of red, silver and blue glitter paper, found at your local craft store, a little bit of craft glue and a 6" skewer.

Hope everyone has a fabulous holiday next week and make sure to follow Oh Sweet! Bakery on Facebook!

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Getting Down and Curdy - Lemon Meringue Cupcakes

Lemon Cupcakes
Makes 12 Cupcakes

Ingredients

1 1/2 Cups Flour

1 Cup Vanilla Sugar

1 1/4 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs

1/2 Cup Oil

1/2 Cup Milk

1 Teaspoon Vanilla Bean Paste

1 Teaspoon Lemon Extract

2 Tablespoons Lemon Zest

Directions

1.  Preheat oven to 350 degrees

2.  Line your cupcake pan with cupcake liners, grease proof liners work best and retain the color of the liners

2.  In a large mixing bowl sift together dry ingredients

3.  Add egg, milk, oil, vanilla bean paste, lemon extract and lemon zest, beat on medium speed for 2 minutes

4.  With a small ice cream scoop fill your cupcake liners to approximately 2/3 full, about one slightly over filled scoop

5.  Place cupcakes in preheated oven and bake for approximately 12-15 minutes.  Gently insert a toothpick into one of your cupcakes, if it comes out clean they're done

6.  Allow cupcakes to cool completely before decorating

I made mini pie crust cookies with Kruzteaz Pie Crust Mix.  To make the cookies, cut out pie crust with a one inch scalloped circle cookie cutter (you could really use any shape you wanted, a heart would be cute too), brush with an egg wash mixture of egg yolk and a little water for a shiny, golden brown finish and sprinkle with white sanding sugar.  Bake pie crust cookies according to package directions.  

Baking Tip: After cutting out your shapes, place cut outs back in the fridge for 30 minutes so they retain their shape while baking.

Easy Homemade Lemon Curd

 

Ingredients

Zest of 2 Lemons

1/2 Cup Fresh Lemon Juice

3/4 Cups Vanilla Sugar (regular white sugar may also be used)

2 Whole Eggs

2 Egg Yolks

4 Tablespoons (1/2 Stick) Butter, cubed

Directions

 1. In a small sauce pan, whisk together lemon zest, lemon juice, vanilla sugar and eggs

2. Over medium heat stir mixture with a wooden spoon until sugar is dissolved

3. Add butter and continue to stir mixture constantly until it reaches a pudding like consistency

4. Pour mixture through a wire-mesh strainer and let cool before filling cupcakes

  5. Store your lemon curd in an airtight container in the refrigerator

Baking Tip: Store your curd in a squeeze bottle, it makes it really easy to fill your cupcakes with no mess. 

 Martha Stewart's classic Seven Minute Frosting was the perfect choice to finish off these yummy cupcakes, find the recipe here.  I made a half recipe and there was more than enough for 12 cupcakes.

Cupcake Assembly

1.  After cupcakes have cooled, cut a well in the center of the cupcakes, I used the small end of a melon baller.

2. Fill cupcakes with lemon curd

3.  Fill a pastry bag fitted with a large French Tip with Seven-Minute Frosting and pipe onto cupcakes

4. With your oven set on Broil, put cupcakes on a cookie sheet and place in the oven to toast.  Make sure to watch the cupcakes carefully, once they start to brown it goes pretty fast and you do not want to burn them

5.  Top cupcakes with a pie crust cookie and eat!  Cutting a small slit in your frosting makes placing your cookie on top a little easier

 

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Caramel Macchiato Cupcakes

As promised the recipe for the Caramel Macchiato Cupcakes!  The Vanilla Coffee cake was absolutely perfect and the light and fluffy Vanilla Bean Whipped Cream Frosting was simple and delicious.

Caramel Macchiato Cupcakes

Makes 12 Cupcakes

Ingredients

 

1 1/2 Cups Flour

1 Cups Homemade Vanilla Sugar

1 1/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs

2 Teaspoons Vanilla Bean Paste

1/2 Cup Oil

1/2 Cup Milk

4 Tablespoons Instant Coffee

Directions:

1.  Preheat oven to 350 degrees

2.  Line your cupcake pan with cupcake liners, grease proof liners work best and retain the color of the liners

2.  In a large mixing bowl sift together dry ingredients

3.  Add egg, milk, oil and vanilla, beat on medium speed for 2 minutes

4.Stir in the instant coffee until coffee is almost dissolved. Your batter should be a light brown color with specks of coffee.

5.  With a small ice cream scoop fill your cupcake liners to approximately 2/3 full, about one slightly over filled scoop

6.  Place cupcakes in your preheated oven and bake for approximately 12-15 minutes Gently insert a toothpick into one of your cupcakes, if it comes out clean they're done

7.  Allow cupcakes to cool completely before decorating

Caramel Sauce 

Ingredients

1 Cup Vanilla Sugar

1/2 Cup Water

6 Tablespoons Butter

1/2 Cup Heavy Whipping Cream, warmed

Directions

1.  In a large saucepan on medium high heat add sugar and water and stir vigorously.  Keep stirring until the sugar starts to boil, then stop.  You can gently swirl the sugar so it does not burn, but do not stir it.

2.  When the sugar turns a rich golden color add your butter and stir until butter is completely melted.

3.  Remove from heat and whisk in the warmed heavy whipping cream.

4.  Pour caramel into an air tight container and store in the refrigerator.

5.  Allow caramel sauce to cool before filling cupcakes.

Making caramel sauce is really easy, but does require your full attention.  It should take about 10 - 15 minutes to make.

Vanilla Bean Whipped Cream Frosting

Ingredients 

1 Cup Heavy Whipping Cream

2 Tablespoons Powdered Sugar

2 Teaspoons Vanilla Bean Paste 

Directions

1.  Chill a metal mixing bowl in the refrigerator for 15 minutes.

2. Remove your chilled bowl and add the cream, sugar and vanilla.

3.  Whisk ingredients on high until stiff peaks are formed.

4. Use frosting immediately. 

Cupcake Assembly

1.  After cupcakes have cooled completely make a small well in the center of your cupcake.  I use the small end of a melon baller.

2.  Fill the well with the cooled caramel sauce.  It's okay if you over fill it a little, some of the caramel sauce will soak into the cupcake.

3.  Fill a piping bag fitted with your favorite piping tip (I used a large French Tip) with the Vanilla Bean Whipped Cream Frosting and pipe onto the cupcakes.

4.  Finish cupcakes with sanding sugar, nonpareils or disco dust.  I used a gold sanding sugar.

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Chocolate Ganache Recipe

Chocolate Ganache is absolutely one of my favorite things for filling or topping cupcakes!  I love that it is so easy to make, 2 simple ingredients, melt your chocolate and you're done.

Chocolate Ganache

Ingredients

1 1/2 Cups Semi Sweet or Dark Chocolate Chips

1 Cup Heavy Whipping Cream

Directions

1. In a double boiler over medium heat add heavy cream and chocolate chips.

2. With a heat resistant spatula, stir cream and chocolate chips until chips are melted completely and cream is fully incorporated.  That's it, you're done!

3.  Store your Chocolate Ganche in an airtight container in the refrigerator. 

To reheat, microwave your ganache for 30 seconds and stir, then reheat for 15 seconds at a time, stirring in between, until your ganache reaches a liquid consistency.  Refrigerated ganache can also be scooped into truffles and rolled in cocoa powder.

Chocolate Ganche can be used to fill cupcakes or drizzle over the top of buttercream frosting or both, like we did with our Chocolate Chili Cupcakes.

 Chocolate dipped strawberries also make great cupcake toppers.  Our Chocolate Dipped to Die for Cupcakes are one of our most popular cupcakes.

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