It's been a very lovely Valentine's Day. How has your day been? Hope it's been full of love and laughter. Dan and I made really adorable play tents for all the grandsons for Valentine's Day this year. (You'll hear more about those later.) We delivered those yesterday because they had to be set up and we didn't know if there would be a new grandson today. No baby has arrived yet today, but there is still time and we all have our fingers crossed doing the "come on baby" dance. We did have fun spending the afternoon with our daughters and grandsons though while they all enjoyed cupcakes and they LOVED their tents. I received a dozen beautiful pink roses from the grandsons. : )
Today was started by baking some scumpdillyicious chocolate chip cupcakes with cream cheese frosting. Oh my, they are good! I tinted the frosting a lovely shade of pink to make the cupcakes look a little more "Valentine-ish." Now, they needed that final touch, you know - a special decoration. So, I made some chocolate covered strawberries. Why you ask? Because they are delicious of course (and pretty too). I used them on some of the cupcakes and on the gift trays. I also made gluten free red velvet cupcakes for our son in love who cannot eat gluten. I will post that recipe later. They were really pretty.
This recipe made 24 cupcakes which gave me enough to make trays for both families here in town, a cute little tray for our grandson's nanny and her boyfriend, and of course - one for us. Kristen is so loving and sweet to G, and I wanted her to know how much we appreciate her.
Now, I am going to say this is another "must make" recipe for you, because these cupcakes are outstanding!
Here is what you will need.
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
3 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup milk
4 tsp vanilla
1 3/4 cup semi-sweet chocolate chips
Cream Cheese Buttercream Frosting
2 8 oz blocks cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla
4 cups powdered sugar
2 TBSP milk (if needed, I didn't need the milk)
Preheat your oven to 350 degrees. Line muffin tin with papers for 24 cupcakes
Cream the butter and both sugars until light in color and fluffy. Add the eggs, one at a time. Sift the dry ingredients in a separate bowl. Mix wet ingredients in another bowl. Add dry ingredients and wet ingredients alternately to the butter/sugar mixture. Fold in the chocolate chips. Fill the muffin papers 3/4 full. (I use a 1/4 cup measure) Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean. Remove from oven and let cool.
To make the icing:
Cream the softened butter and cream cheese. Add the vanilla. Add powdered sugar a little at a time until the frosting is the consistency you want. If needed, add tiny bits of milk until you get a spreadable consistency. (I added 3 drops of red food coloring to make my icing pink)
Here is an easy way to pipe frosting onto your cupcakes for a more decorative look. Cut the corner off a gallon sized storage bag and insert an icing tip (which you can buy at the grocery) for the look that you want. I used a star tip and made swirls instead of stars.
I decorated a dozen cupcakes with chocolate covered strawberries, a dozen with Hershey's kisses and a dozen with sprinkles because the grandsons love sprinkles. Then, I covered trays I already had with Valentine tissues paper and placed cupcakes, chocolate covered strawberries and kisses on the trays. Each one was a little different. Now, it was time to make deliveries.
Things to Remember: