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Cute Valentines Cupcakes ❤️

posted in Food & Drink > Recipes
01/26/2014
  • Vanilla Cupcakes
Ingredients
yields 10 cupcakes
113 gr (1 stick or 8 tbsp) butter, softened
230 gr (8 oz or 1 cup) granulated sugar
2 large eggs
230 gr (8 oz or 1 cup) all purpose flour
1.25 gr (1/4 tsp) baking soda
1.25 gr (1/4 tsp) salt
120 ml (1/2 cup) milk
2.5 gr (1/2 tsp) vanilla extract
    Vanilla Cupcakes
    Ingredients
    yields 10 cupcakes
    113 gr (1 stick or 8 tbsp) butter, softened
    230 gr (8 oz or 1 cup) granulated sugar
    2 large eggs
    230 gr (8 oz or 1 cup) all purpose flour
    1.25 gr (1/4 tsp) baking soda
    1.25 gr (1/4 tsp) salt
    120 ml (1/2 cup) milk
    2.5 gr (1/2 tsp) vanilla extract
  • Frosting
140 gr (5 oz) cream cheese, softened and cut into small pieces
30 gr (2 tbsp) unsalted butter, softened and cut into small pieces
5 gr (1 tsp) vanilla extract
340 gr (1 1/2 cups) sifted confectioners’ sugar
    Frosting
    140 gr (5 oz) cream cheese, softened and cut into small pieces
    30 gr (2 tbsp) unsalted butter, softened and cut into small pieces
    5 gr (1 tsp) vanilla extract
    340 gr (1 1/2 cups) sifted confectioners’ sugar
  • Preheat the oven to 325F degrees, and prepare a cupcake pan with liners. 
In a big bowl, beat together the butter and sugar until you obtain a light cream. Add the eggs, one by one, making sure you incorporate well the first before adding the second one.
    Preheat the oven to 325F degrees, and prepare a cupcake pan with liners.
    In a big bowl, beat together the butter and sugar until you obtain a light cream. Add the eggs, one by one, making sure you incorporate well the first before adding the second one.
  • In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture, alternating with the milk and finally add the vanilla extract. (and the food coloring if you decide to make your cupcakes colored)
    In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture, alternating with the milk and finally add the vanilla extract. (and the food coloring if you decide to make your cupcakes colored)
  • Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off. Bake for 20 minutes, test with a toothpick, and cool on a wire rack.
    Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off. Bake for 20 minutes, test with a toothpick, and cool on a wire rack.
  • While the cupcakes are cooling – make the frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter for about 3 minutes or  until smooth. Add the vanilla and beat well. Gradually add the sugar and keep beating until you obtain a very soft cream.
    While the cupcakes are cooling – make the frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter for about 3 minutes or until smooth. Add the vanilla and beat well. Gradually add the sugar and keep beating until you obtain a very soft cream.
  • Cover & refrigerate the icing for a couple of hours to thicken before using.When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops.
    Cover & refrigerate the icing for a couple of hours to thicken before using.When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops.
  • Frost the flat top of the cupcake that you just cut and then place back the top.
    Frost the flat top of the cupcake that you just cut and then place back the top.
  • Enjoy ❤️ and don't forget to like 👍

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