Sweeter Than Your Sweetheart Strawberry Cupcakes

Sweeter than your Sweetheart Strawberry Cupcakes: A lighthearted, sweet, strawberry cake littered with real strawberry chunks, topped with scrumptious white chocolate buttercream, a luscious, juicy hidden strawberry middle, and an elegant strawberry rose perched on top.

Mood: That feeling when you’re hanging out with that special someone, and you look over at them for no particular reason and you’re hit with a wave of affection, your stomach filling with butterflies and your mouth breaking into an unconscious beaming smile; in that moment, there is nothing sweeter to you than their presence in your life.

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Doesn’t that sight just make your heart melt? 🙂

Wow. I am super behind in the blogging. I guess that’s what a full time job will do to you- not much will power to keep up with the ol’ baking blog. Loyal fans, I’m sorry that I’ve deprived you from my crafty wit, delicious photos, and fun recipes. My bad.

I made this recipe around Valentine’s Day (yes, I’m literally 5 months late on this one. Oops.) because I thought it was seasonally appropriate. Even though I myself did not have anything close to a valentine in my life when I made these, I suppose the bitterness of my last breakup had worn away enough that the mere thought of a romantic cupcake did not make me want to vomit. Progress!

But really, ever since the inception of “Eat My Feelings” I had plans for this cupcake, because as we all know, love is a strong emotion that deserves a themed cupcake of its own. Strawberry just seemed to be fitting- apparently they’re red and faintly heart-shaped and people associate them with romance or something. I dunno.

My friend Heather came to visit the weekend that I decided to create these literal love muffins, and helped me with the strawberry roses. Let’s just say… it was a time for both of us! It is harder to make a strawberry rose than those online tutorials would have you believe! Internet trickery. We did it though, and as you can see, they’re still fairly impressive (yes, I’m tooting my own horn. You know I have a baking ego don’t be surprised. I’m basically a wizard).

So here you go. All you lucky people who have significant others that you enjoy, use this recipe to woo them and make them realize that they are damn lucky to have someone as amazing as you making them these awesome, delicious, sweet, delectable bundles of joy. Edible love. And then give me full credit for the success of your romantic life.

And for you reluctantly single people out there, make these for that crush in your life. After you feed them these cupcakes, they definitely won’t be able to resist you. Just make sure you’re physically there when they chow down. They’ll falsely attribute the happiness they feel from eating the cupcake to being caused by your presence, and fall madly in love with you. Attribution error. Basic Psychology.

When these cupcakes positively impact your love life (and they will), I expect compensation. Obviously not creating this one for myself, as I have no use for romantic cupcakes. It’s all for you. I know, I’m so selfless, you’re welcome. Now pay up 🙂

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Yes my friends, these cupcakes are basically a strawberry explosion. Strawberry on top, strawberry on the inside, and even strawberry bits scattered throughout! A strawberry delight.

 Long Instructions:

FIrst pre-heat your oven to 350 F. Then, prep your strawberries. Chop 3/4 cup of strawberries into small pieces. Hull the equivalent to 1/2 a cup as well (for the puree) as 12 additional strawberries (for the filling).

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This is approximately the size you’re going for. You might want bigger or smaller chunks. You do you my friend. You do you.

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Look at those strawberries, all hulled and ready to go into your delicious baking. They’re so excited!

Also, take 1/2 cup of whole strawberries (hulled) and pop ’em in a blender. Blend to make 1/3 cup strawberry puree. If you have slightly more or less don’t worry too much. Your strawberries might be bigger or smaller or whatever. If you don’t have enough, blend more! Problem solved! I believe in you.

Mix the 1 2/3 cup flour, 3/4 t. baking powder, 1/4 t. baking soda, and 1/4 t. salt in a medium bowl. Pretty basic. Yawn.

In another large bowl, whip the 1/2 cup butter until nice and fluffy. Add the 3/4 cup sugar and whip together. Then whip in the 2 eggs, one at a time. You want these cupcakes to be the lightest and fluffliest that anyone ever did see. Like you’re eating a cloud. A cloud made of strawberries.

In yet another bowl (small), combine the 1/3 cup strawberry puree, 1/2 t. vanilla, and 1/4 c. buttermilk (alternatively 1/2 cup regular milk and 3/4 teaspoon white vinegar, my favourite buttermilk substitute. Who actually has buttermilk on hand? Definitely. Not. Me.). Then, add everything together! Alternate adding 1/3 of the dry and 1/2 buttermilk mixture  to the butter/sugar mix, beginning and ending with the dry.

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Using strawberry puree instead of strawberry flavouring is such a good choice. Then you get hte real deal

Stir in the chopped strawberry bits.

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Eating batter is probably one of my favourite parts of baking. Almost as good as the finished product 🙂

Stick your finger in the bowl and eat a glob of batter. Yes that is a necessary step. I see you there, you salmonella-phobes, horrified of eating raw egg. Well, I say to you, you only live once. #YOLO. Just eat the batter. You *probably* won’t die.

Pour batter into 12 lined cupcake wells.

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This was a great excuse to use up some of my pink cupcake liners. I hate the colour pink, so I try to avoid using them at all costs. However, here they are the appropriate colour.

Then, Take a whole hulled strawberry and place it smack dab in the middle of the cupcake. Whoa, crazy I know. I came up with this on an  impulse because I had extra strawberries, and had no idea how it would turn out, but it was amazing. No regrets. A nice change from my usual ganache filling.

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So much strawberry goodness I know. Your heart will probably explode.

Bake for 20-23 minutes.

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These poor naked cupcakes. Quick, cover them with icing so the strawberry inside is a delightful surprise! I love surprises.

While cupcakes are baking, prepare the icing.Melt the 4 ounces white chocolate using your favourite method, whether in the microwave or on the stove. Then whip up the 1/3 cup butter until very light and fluffy. Slowly add in the white chocolate, 1/3 t. vanilla, and 1/3 cup of powdered sugar. Whip together and set aside.

Now the strawberry roses. See the tutorial for how to make the roses. I’m so very sorry I don’t have step by step pictures of the rose making process, I somehow failed to take pictures. I have failed you my dear readers. Hopefully you will forgive me and allow this charming man with a southern accent to walk you through the mystery and magic that is creating a strawberry rose.

Once the cupcakes are done, squeeze out some icing swirls and then top with a luscious strawberry rose.

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Pre-rose. They look pretty plain and unassuming. But just wait!

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BAM! Cupcake made. Now go woo your lover.

Ingredients (makes 12 cupcakes):

  • 1 2/3 cups white flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/3 cup fresh strawberry puree
  • 1/4 cup buttermilk (or regular milk mixed with 3/4 teaspoon vinegar)
  • 1/2 teaspoon vanilla
  • 3/4 cup diced strawberries
  • 12 whole strawberries

Icing:

  • 1/3 cup unsalted butter, softened
  • 4 ounces white chocolate
  • 1/3 cup powdered sugar
  • 1/3 teaspoon vanilla extract

Garnish:

  • 12 whole strawberries (or maybe a few extra in case you mess up. You probably will. Sorry!)

Brief Instructions:

FIrst pre-heat your oven to 350 F. Then, prep your strawberries. Chop 3/4 cup of strawberries into small pieces. Also, take 1/2 cup of whole strawberries (hulled) and pop ’em in a blender. Blend to make 1/3 cup strawberry puree.

Mix the 1 2/3 cup flour, 3/4 t. baking powder, 1/4 t. baking soda, and 1/4 t. salt in a medium bowl.

In another large bowl, whip the 1/2 cup butter until nice and fluffy. Add the 3/4 cup sugar and whip together. Then whip in the 2 eggs, one at a time.

In yet another bowl (small), combine the 1/3 cup strawberry puree, 1/2 t. vanilla, and 1/4 c. buttermilk. Then, add everything together! Alternate adding 1/3 of the dry and 1/2 buttermilk mixture to the butter/sugar mix, beginning and ending with the dry. Stir in the chopped strawberry bits.

Pour batter into 12 lined cupcake wells. Then, Take a whole hulled strawberry and place it smack dab in the middle of the cupcake. Bake for 20-23 minutes.

While cupcakes are baking, prepare the icing.Melt the 4 ounces white chocolate using your favourite method, whether in the microwave or on the stove. Then whip up the 1/3 cup butter until very light and fluffy. Slowly add in the white chocolate, 1/3 t. vanilla, and 1/3 cup of powdered sugar. Whip together and set aside.

Now the strawberry roses. See the tutorial for how to make the roses. Once the cupcakes are done, squeeze out some icing swirls and then top with a luscious strawberry rose.

Cupcake recipe adapted from Cooking Classy –
http://www.cookingclassy.com/2014/06/strawberry-cupcakes-strawberry-buttercream-frosting/

Icing recipe from Food and Wine –
http://www.foodandwine.com/recipes/white-chocolate-buttercream

I’m Snow Happy Eggnog and Rum Cupcakes

I’m Snow Happy Rum and Eggnog Cupcakes: A smooth, rich eggnog cupcake with a splash of dark rum to give it depth, filled with divine white chocolate ganache, frosted with eggnog and rum butter cream, and topped with a delicate white chocolate snowflake.

Mood: Just picture yourself curled up on the couch with your coziest blanket, a hot mug of tea in your hand, warmed by a crackling fire, watching the snow fall gently out the window and carpet the ground with a soft white blanket which softens the harshness and nakedness of winter, transforming it into a magical winter wonderland. That is what this cupcake tastes like, the bliss and utter contentment you can only find watching the snow fall on a cold winter night.

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Let it snow, let it snow, let it snow! Man if it snowed cupcakes, that’d be the tastiest winter ever. I’d be ok with that.

I LOVE winter. Absolutely love it. I might even say I have an unhealthy emotional attachment to snow. Even though February 2015 has been one of the coldest Februaries experienced in a long time in Southern Ontario, I’m not ready for winter to be over and am quite saddened by the melting snow and above-freezing temperatures that are coming this week. I mean, really, we only got 2 months of actually good proper winter and it’s already starting to warm up! 2 months out of the year! How am I supposed to wait a whole 10 months for it to come around again?

I think I need to move further north…

I understand that most other people don’t share my enthusiasm for winter but I do not care! I will frolic about in the snow like a young filly in a grassy meadow and I will never not love winter. The instant the first snow fall of the year dusts the ground, my heart soars with yearning anticipation for the cold harsh beauty of winter to finally settle in our corner of the world yet again.

Also, you can see why climate change distresses me. You thought I was an environmentally conscious person- ha! I fooled you! I only care about my favourite season. Though so far it seems to have brought us some extreme cold weather, in general an average warming of the planet is the absolutely last thing I want. Who cares about saving the planet, I want to save winter! Somehow I doubt that many people would join the cause if I phrased it that way…

“Ok Ok we get it Emily! You’re a crazy person who loves winter. Enough already.” Fine sorry guys I could go on about my love for winter forever. The point is, to me, snow makes me so unbelievably happy that of course I was going to make a happy cupcake that was snow/winter themed. Obviously I thought the rum and eggnog went well as rum and eggnog is a holiday drink, and around Christmas time most people still feel positively about snow as winter is still in its infancy. So even if you’re not a crazy winter person like me you can still feel happy about snow and the holidays. And if you also hate Christmas and winter and eggnog and think these cupcakes are ridiculous, not my problem! Make your own damn happy summer cupcakes. I hope you choke on them (not really please don’t die I’m sure you’re a lovely person).

I made this cupcake specifically for the office Christmas potluck; yes, definitely trying to impress the co-workers. (And it worked- they loved them by the way. How could you not they were delicious!). And also why they’re gluten free- it would just be cruel of me to make these amazing cupcakes that could not be enjoyed by all of my co-workers!

Enough chitchat already- let’s start baking!

Instructions: 

Preheat the oven to 350 F. Line your cupcake pan with 18 paper liners (to go with the theme I recommend a pale blue or white. I used white).

Make the ganache- take a half cup of whipping cream and bring it to a boil in a small saucepan. Then pour it over the cup of white chocolate chips, let set for a minute, and stir together until smooth. Refrigerate until needed.

In a bowl, combine 1 1/3 cups flour (gluten free or regular), 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. I know that there are tricks to gluten free baking that are fancy, but I just substituted 1 for 1 and they were delicious anyway sooo if you want to be all fancy with your gluten free baking you go figure that out. I thought it worked out satisfactorily.

In another bowl, mix together with an electric mixer the 1/4 cup of dark rum, 1 cup of eggnog, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon of vanilla, and 1 cup of white sugar. The original recipe says that rum is optional, but I do not. Don’t be a pansy and just put the liquor in- and feel free to use the “shot for me, shot for the cupcakes” method, generally makes baking more fun. It is essential to deliciousness.

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Rum and eggnog, a match made in heaven. You can imagine what happened with the leftover eggnog and rum… yup. #noregrets

Add the dry ingredients and beat until incorporated. Divide among the muffin cups and bake for 22-24 minutes. Woo. If you’re doing gluten free, they probably won’t puff up as nicely as normal gluteny cupcakes. Just be aware of that- that’s why mine look kind of flat!

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Slightly flat but still hella tasty!

While the cupcakes are baking, make the snowflakes. Melt 1/2 cup of white chocolate on the stove. If you’re feeling lucky and are generally an attentive person, do it right in a stove pot. Otherwise make a double boiler type setup to be safe and not burn chocolate. I mess up melting chocolate all the time because I am too lazy to double boiler. Don’t be me. If you screw up or need more chocolate, melt more.

Then take wax paper (or if you’re fancy like me a nonstick silicone baking mat) and spread it out on the table. Put the icing into either an icing bag with a super small tip or a plastic bag in which you can cut a very small hole. Then pipe out the shape of a snowflake! I tend to make mine like little asterisks (*). Do a lot, including some extra, as you will likely break some by accident like myself, and not all of them will come out as you hope. Stick them in the fridge and let set.

Now prep the icing. Take your 1/2 cup of softened butter and whip it up in a mixer until nice and fluffy. Add the 1/2 teaspoon of rum and vanilla and 1.5 tablespoon of eggnog and blend well. Gradually add 3 3/4 cup of powdered sugar until well incorporated. Tasted the icing because it is unreasonably delicious. Feel free to add more rum/vanilla/eggnog if you feel like it could use more flavour, but I feel like the icing should be a more subtle eggnog flavour than the cupcake, which is where it’s at.

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Mmmm frosting. So great.

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Into the icing bag it goes- I always like to use a cup to hold open the bag, works well.

Now fill the cupcakes by cutting the cones out of the top, putting in a dollop of ganache, and putting the cone back on (again, detailed instructions can be found in my Going Banana’s Cupcake Recipe).

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Filled with the nectar of the gods- white chocolate. Mmmmm yes.

Pipe on the icing in a nice delicate swirl. Take your snowflakes out of the fridge and carefully (VERY CAREFULLY) peel them off of the wax paper/silicone mat, and stick them onto your cupcakes! And there you have it folks. Once you try one of these cupckes you’ll be “snow happy” I guarantee it!*

*Disclaimer* I don’t actually guarantee it I do not know your baking skills. You could have totally screwed them up and that is not my fault. My cupcakes were awesome. So I suppose I should say if you do it correctly and then eat them you will be “snow happy.” But probably not if you screw everything up. Sorry kids.

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Tell me these aren’t happy cupcakes! They’re just sitting there all happy and snowy and wonderful. Winter in edible form.

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*happy sigh*

Ingredients (Makes 18 cupcakes)

Cupcakes

  • 1 1/3 cup flour (either gluten free or all purpose)
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup dark rum (mandatory)
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup white sugar

Icing

  • 1/2 cup room temperature butter (1 stick/8 tablespoons)
  • 1/2 tsp. rum
  • 1/2 tsp. vanilla extract
  • 1.5 tbsp. eggnog
  • pinch of nutmeg
  • 3 3/4 cup powdered sugar

Ganache

  • 1/2 cup whipping cream
  • 1 cup white chocolate

Snowflakes

  • 1/2-1 cup white chocolate (depending on your snowflake making skill)

Brief Instructions:

Preheat the oven to 350F and line cupcake pans with 18 cupcake liners, preferably white or light blue.

Make the ganache by bringing 1/2 cup of whipping cream to a boil. Right when it starts boiling pour it over the 1 cup of white chocolate. Let sit for a minute then stir together. Put in fridge to cool.

In a medium bowl, mix 1 1/3 cup flour, 1/4 tsp. baking soda, 1/2 tsp. baking powder and 1/2 tsp. salt.  In a mixer, blend together 1/4 cup dark rum, 1 cup eggnog, 1/4 cup vegetable oil, 1 tbsp. apple cider vinegar, 1 tsp vanilla extract, and 1 cup white sugar. Add the dry ingredients.

Pour into cupcake liners and bake for 22-24 minutes; cool.

While the cupcakes are baking, prepare the snowflakes by melting 1/2 cup of white chocolate. Put the white chocolate into a piping bag with a very small tip or put in a ziplock bag and cut a tiny hole out of the tip. Pipe snowflakes onto a piece of wax paper and make lots of extra! Place in the fridge to cool.

Prep the icing: whip up the 1/2 cup of butter. Add the 1/2 tsp of rum, 1/2 tsp vanilla, pinch nutmeg, and 1 1/2 tbsp. eggnog. Then gradually add 3 3/4 cup of powdered sugar until well incorporated.

When the cupcakes are cool, cut out cones in the top, fill with chocolate ganache, and put the cone back on. Then pipe on the icing, carefully peel the snowflakes from the paper, and set on top!

Sources:

Blood Red Velvet Cupcakes

Blood Red Velvet Cupcakes: A rich red velvet cupcake, filled with caramel flavoured sweetened condensed milk, topped with white chocolate cream cheese icing, caramel flavoured candy glass, and drizzled with more sweetened condensed milk.

Mood: Did something just make you so angry that you want to stab an inanimate object with a sharp piece of glass? Take your aggression out on this cupcake, stabbing it with candy glass until delicious red goo oozes out. Red to match the rage you feel inside.

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I am an employed human now. I have a job, I go to work, I come home and veg out. But that can get kind of boring, and I like hanging out with people that aren’t on a television show. Also, I love to bake, but I don’t share groceries with anyone in my house. So I don’t bake much at home, because I never feel like finishing a whole batch of cupcakes by myself.

How do I solve these two problems you ask? Why, by invading my friends homes and baking them delicious treats and distracting them from their studies. Ah yes, a delicious distraction. The way to your friends’ hearts is always through their tummies.

I had wanted to make “Blood Red Velvet Cupcakes” for a while now, but hadn’t really had the right occasion to do so. Now was my chance! My friends already know I’m a slightly crazy person, and won’t be weirded out by the fact that I’m stabbing my cupcakes with shards of glass and making them ooze sweet, edible blood. Perfect.

And thus began the creation of one intense cupcake. I realize this cupcake would have been seasonally appropriate in Halloween, but tough cupcakes cookies. I make what I feel like making when I feel like making it. That’s the entire point of this “Eat Your Feelings” recipe series.

Also I feel like I should warn you, these are sweet cupcakes. Not sweet as in awesome, but sweet as in your dentist would cringe if he even so much as looked at one. The sweetened condensed milk with frosting and basically pure sugar glass on top? So if you don’t like super sweet cupcakes, maybe only drizzle the condensed milk on top and don’t fill it. Or add less sugar to the frosting. But if you have a crazy sweet tooth, then go to town!

Instructions: 

Preheat your oven to 350 F. Line 12 muffin tins with cupcake liners. My friends had little silicone cupcake molds which were super cool and reusable! First time using them. I liked it.

Sift together 1 1/4 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon cocoa powder. In another bowl, beat the 1/4 cup of butter until soft. Then add the 3/4 cup sugar and beat until fluffy. Add the 1 egg and 1/2 teaspoon vanilla extract and beat together.

Then, in a glass measuring cup or a bowl, whisk together 1/2 cup of milk and 1/2 tablespoon of white vinegar (or buttermilk if you prefer). Let sit for a few minutes, then add red food colouring. I used “Christmas Red,” which by the way I think is extremely absurd. How can a holiday claim an entire colour? Christmas doesn’t get a monopoly on red. There’s plenty of other things that are red. It’s absolutely ridiculous. Freaking Christmas, thinking everything is about it. Well it’s not. What an egotistical holiday, supposing it can have a whole colour to itself. Christmas.

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Bright pink milk. So appetizing. Reminds me of the time my brother and I put food dye in the milk for April Fools day. We had to drink blue milk for a few days.

Anyway. I just added enough to make this bright pink colour. It doesn’t need to be super red because when added with the brown cocoa powder it’ll make a nice dark red.

Now time to mix it all together. Alternately add the flour and buttermilk to the butter and sugar mixture, beginning and ending with the flour (so flour milk flour milk flour).

In another small cup, combine 1/2 teaspoon white vinegar and 1/2 teaspoon of baking soda and let it fizz. Fold it into the cake batter.

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See, told you it would get darker with the cocoa powder. The lighting isn’t the best but this is a classic red velvet dark red colour.

Divide the batter into your 12 lined muffin cups and bake for 18-23 minutes or until a knife inserted in the middle of your biggest cupcake comes out clean.

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Let’s put some buns in the oven!

While those cupcakes are baking, it’s time to start on the glass. Prepare a pan by taking wax paper and placing it over a pan, or use a silicone no stick baking matt. Spray it will cooking spray.

Take 1/2 cup of sugar, 2 1/2 tablespoons cup light corn syrup, 1 tablespoon of water, and 1/2 teaspoon of flavouring (I used caramel flavouring, but you can use something else if you wish) and bring to boil in a small saucepan. I made twice that much so it’ll look like I have a lot more candy glass, but it was completely unnecessary.

I also did not realize why you would want light corn syrup and used regular, so my glass had an amber tint. Not the worst thing, but if you want clear glass use light corn syrup.This amount should be plenty. Stir until the sugar has dissolved but then don’t stir; just let bubble for 5-7 minutes. I didn’t let mine boil for quite long enough, so my glass wasn’t as hard as it should have been. You want to let it boil for as long as possible before caramelizing basically.

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Just like making caramel, just don’t let it boil as long and caramelize!

When it’s done, immediately poor the sugar onto the prepared pan. Smooth out with a spatula or spoon, and FOR THE LOVE OF ALL THAT IS HOLY do not touch the hot sugar. I accidentally did and burned my fingers. Sugar sticks to you so it burns pretty badly. I had a gross blister for a week. Don’t. Touch. The. Sugar.

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Sooo shiny! Looks like real glass almost 🙂

Let that cool on the counter, and then stick in the fridge.

Next, the blood. Take a can of sweetened condensed milk and dump about 1/2-3/4 into a bowl- I didn’t end up using the whole can so you probably won’t either, and it’ll save food colouring if you don’t colour some unnecessarily. Mix in a teaspoon of flavouring (again, I used caramel. It would make more sense to use something associated with red like cherry, strawberry, or raspberry, but they do not carry that at my local Zehrs. Go figure).

Then comes the tricky part; making it look like blood colour. I kept forgetting what blood looked like, so I would drizzle it on my hand to see if it looked convincing. I ended up doing a bunch of red colouring, with a touch of blue and a bit of brown. But really just a smidge of blue so it doesn’t turn all purple. Mine ended up a bit more purple than I would have liked but it was pretty ok. A good way to start is take a bit of milk and put it in a separate dish, and experiment with colour. Just red and black together would also look great, I just don’t have black food colouring.

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These are the colours I used. Gel food colouring is good to use because it’s so concentrated.

When you get it to look like what you want, then do that to the larger bowl, trying to recreate the proportions of colour you did with the little sample. That way if you screw it up you don’t screw up the whole bowl.

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My bowl of blood. Mwahaha. So gruesome!

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I’m bleeding!!!!

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Ah yes, sorry doctor, I stuck my hand into a blender while it was on. Got cuts all over my fingers.

Anyway. After you’re done playing with the blood (which I had a lot of fun doing), make the icing. Beat together 8 oz cream cheese, 1/2 cup of butter, pinch of salt and 1 teaspoon of vanilla. Beat in 4 cups of powdered sugar (or to tasted, depending on how sweet you like your icing. Lastly melt a cup of white chocolate on the stove over medium low heat, and beat into the frosting. I debated making the frosting black because white isn’t exactly an angry colour, but though then there wouldn’t be much contrast to see the blood. If you feel like black rage then by all means colour it black. This cupcake would also look stunning with black cupcake wrappers if you know where to find them. I do not- let me know if you know the secrets to black food colouring and black wrappers.

Our favourite, assembly time! Cut a small cone out the top of each cupcake and fill with the sweetened condensed milk blood.

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So deliciously goopy!

Put the cone back on top, and pipe on the white icing. Then get your glass out of the fridge, peel off the wax paper, and snap off pieces. If you have a bit of a hard time peeling off the wax paper, you can run them under water for a bit and try to scrub the paper off with your fingers.

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Careful! Broken glass- you could cut someone with that.

When you get some shards you like, stick them in the icing. If you’re feeling particularly angry, you can stab them vehemently. With vengeance.

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The cupcakes have just been stabbed! Quick, swab the glass for fingerprints.

Then drizzle the sweetened condensed milk blood over top. And there you go! Blood red velvet cupcakes.

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All done! How fantastically gory.

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Also, if you’re anything like me, your kitchen will look like this when you’re done.

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I may have slightly dyed part of their counter with food dye… oops… thank goodness it’s not a white counter!

Ingredients (makes 12 cupcakes)

Cupcakes

  • 1 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1/4 cup unsalted butter at room temperature
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk, or 1/2 cup of milk and 1/2 tablespoon of white vinegar
  • 1/2 teaspoon of vinegar
  • 1/2 teaspoon baking soda
  • red food colouring (I prefer gel)

Candy Glass

  • 1/2 cup white sugar
  • 2 1/2 tablespoons light corn syrup
  • 1/2 teaspoon flavouring (I used caramel, you can use whatever you want. Cherry, raspberry, or strawberry might work nice with the red theme)

Fake Blood Filling

  • 1 can sweetened condensed milk
  • Red, brown, and blue gel food colouring (or red and black food colouring)
  • 1 teaspoon flavouring (probably the same you used for the glass)

Frosting

  • 1 cup white chocolate chips or baking chocolate
  • 1 8oz package of cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups of powdered sugar

Brief Instructions:

Preheat your oven to 350 F. Line 12 muffin tins with cupcake liners.

Sift together 1 1/4 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon cocoa powder. In another bowl, beat the 1/4 cup of butter until soft. Then add the 3/4 cup sugar and beat until fluffy. Add the 1 egg and 1/2 teaspoon vanilla extract and beat together.

Then, in a glass measuring cup or a bowl, whisk together 1/2 cup of milk and 1/2 tablespoon of white vinegar (or buttermilk if you prefer). Let sit for a few minutes, then add red food colouring.

Add enough to make this bright pink colour. It doesn’t need to be super red because when added with the brown cocoa powder it’ll make a nice dark red.

Alternately add the flour and buttermilk to the butter and sugar mixture, beginning and ending with the flour (so flour milk flour milk flour).

In another small cup, combine 1/2 teaspoon white vinegar and 1/2 teaspoon of baking soda and let it fizz. Fold it into the cake batter.

Divide the batter into your 12 lined muffin cups and bake for 18-23 minutes or until a knife inserted in the middle of your biggest cupcake comes out clean.

While those cupcakes are baking, it’s time to start on the glass. Prepare a pan by taking wax paper and placing it over a pan, or use a silicone no stick baking matt. Spray it will cooking spray.

Take 1/2 cup of sugar, 2 1/2 tablespoons cup light corn syrup, 1 tablespoon of water, and 1/2 teaspoon of flavouring and bring to boil in a small saucepan. Stir until the sugar has dissolved but then don’t stir; just let bubble for 5-7 minutes.

When it’s done, immediately poor the sugar onto the prepared pan. Smooth out with a spatula or spoon. Let that cool on the counter, and then stick in the fridge.

Next, the blood. Take a can of sweetened condensed milk and dump about 1/2-3/4 into a bowl. Mix in a teaspoon of flavouring. Then mix in red, brown, and a tiny bit of blue food colouring to make a dark blood colour.

Make the icing. Beat together 8 oz cream cheese, 1/2 cup of butter, pinch of salt and 1 teaspoon of vanilla. Beat in 4 cups of powdered sugar (or to tasted, depending on how sweet you like your icing. Lastly melt a cup of white chocolate on the stove over medium low heat, and beat into the frosting.

Cut a small cone out the top of each cupcake and fill with the sweetened condensed milk blood. Put the cone back on top, and pipe on the white icing. Then get your glass out of the fridge, peel off the wax paper, and snap off pieces.

When you get some shards you like, stick them in the icing. Then drizzle the sweetened condensed milk blood over top. And there you go! Blood red velvet cupcakes.

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Party Like It’s Your Birthday Cake Cupcakes

Party Like It’s Your Birthday Cake Cupcakes: funfetti birthdaycake cupcakes, with white chocolate ganache filling and rainbow white chocolate buttercream icing.

Mood: For when you’ve just had the best day ever and you want to dance all night; party time!

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No, it is not anyone’s actual birthday. It’s party like it’s your birthday. Which is what you do when something super exciting happens, like… I GOT A JOB!!!!! Yes, you heard right ladies and gentlemen. After the 5 months of unemployment that followed my graduation from university with a Peace and Conflict Studies degree, I finally have achieved the prize of being a gainfully employed adult. Craziness, I know. And yes, it may not be exactly in my “chosen field,” I’m working as a Student Services Assistant in the Arts Undergrad Office, but hey. sounds pretty swanky after a summer filled with… boredom and probably an unhealthy amount of self pity. And I get benefits! What a real life adult thing to have.

Anyway, so obviously what does one do when one has landed a form of legitimate employment? Throw a party of course! To celebrate my transition into real life adulthood and the end of my summer of unfortunate events, I had about 20 of my friends over for cupcakes and socializing.

Really, what better occasion to birth my cheerful “Eat Your Feelings” cupcakes than a “Emily Has a Job Partay?” I made two kinds, “Party Like It’s Your Birthday Cake” and “Beaming Butterscotch.” 5 hours and 36 cupcakes later… I was ready to party!

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Finished cupcakes! (Yes, I am aware that I am adorable. :P)

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All my cupcakes, waiting to be eaten!

Below, you will find my secrets to a deliciously sweet, decadent, and fun cupcake that will leave you smiling (and going for seconds! Just ask my friends- there were no extras left over!)

Instructions:

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Look at me all ready to bake cupcakes! Even got my penguin apron. Let’s do this.

Alrighty. First, make the white chocolate ganache! Always make the ganache first. Always always always. Take 3/8 cup heavy cream, put it in a small pot, and bring to a boil. As soon as it boils, pour it in a bowl with 4 ounces of white chocolate. Wait for a minute, then stir together and chill for an hour or so.

Next, cupcakes! Birthday cake time! Preheat the oven to 350 F, the temperature all reasonable cupcakes are baked at (unless you’re at a high altitude and that screws with your baking. You lucky mountaineers). In a bowl, mix the 2 cups flour, 1 1/6 cup granulated sugar, 1 2/3 t. baking powder, and 2/3 t. salt (yes, I am aware that i use really weird measurements. That’s because I scaled down the recipe to make 18 cupcakes instead of 24. Either use your best guess, or multiply the recipe by 1 1/3. You’re smart. You can do it). While mixing on low, add the 2/3 cup butter cubes one at a time, until all the butter is added and it looks like coarse sand.

While still mixing on low speed, add the 3 eggs, 1 at a time, and scrape the bowl down with a spatula as needed. Slowly add the 2/3 cup milk and 1 1/3 teaspoon vanilla extract. Mix it all together at medium speed until everything is nice and mixed. Using a spatula, fold in the sprinkles.

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These are the sprinkles I used! Worked pretty well 🙂 Just dumped the whole thing in.

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SPRINKLES TIME!!!

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All mixed in and ready to go.

Divide the batter between 18 lined muffin cups. Bake for 15-20 minutes, until a toothpick inserted in the centre comes out clean. Let cool completely before frosting.

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If you can’t take the heat, stay out of the oven!

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Baked and ready to be filled with white chocolate goodness!

After the cupcakes are cool, cut little cones out of the top of each one, as demonstrated in the image. Fill the hole with a bit of the white chocolate ganache, and reinsert the top cone.

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“Feed me!”

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Mmmmmm white chocolate filling is now safely inside.

Speaking of frosting….. Let’s get started! Melt 8 ounces of white chocolate in the microwave, stirring every 30 seconds until melted. Let cool slightly. Whip up the 2/3 cup of butter until creamy and fluffy, and add the white chocolate. Then add 2/3 cup confectioner’s sugar and 2/3 t. vanilla extract. And voila! White chocolate buttercream. Mine was runnier than my usual icing, so I had to pop it in the fridge for a little bit. To make it firmer I might add a bit more butter or sugar. If you dislike slightly runnier icing then experiment away. As you can see by the pictures it still piped on and stuff so it’s not unusable, just a bit different than most buttercreams.

Now comes the fun part- making it multi coloured!! Get out 3 bowls and divide the icing between them. Then, add a different colour to each one. I chose green, pink, and blue.

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These are my colours! Pretty safe. I think neon could be cool. I use the gel food colouring because I got it in a cake decorating kit. And it’s fun.

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I mixed mine pretty pastel. It could look good with bolder colours too I think. Just do it to your preference.

Now take your icing bag, put a fun tip in, and then put it inside of a glass, folding over the excess bag.

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Like so. Basically, the bag should line the inside of the glass.

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Yes, that is a Tardis. I am a huge Doctor Who nerd.

Now fill it with icing, trying to keep each icing to a third of the bag. I added alternating spoonfuls, one of pink, green, then blue, then repeating, so that they each equally fill the bag.

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The icing is in the bag! Ready to frost some cupcakes.

Then ice the cupcakes normally. If you did it right, you should get a multi-coloured icing effect. Don’t worry if it isn’t perfect, it’ll still taste delicious :). And you’re done! Woooo! Now go and party like it’s your birthday!

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Ingredients: (Makes 18 cupcakes)

Cupcakes:

  • 2 cups flour
  • 1 1/6 cup granulated sugar
  • 1 2/3 teaspoon baking powder
  • 2/3 teaspoon salt
  • 2/3 cup unsalted butter at room temperature and cut into small cubes
  • 3 eggs
  • 2/3 cup milk
  • 1 1/3 teaspoon vanilla extract
  • 1 cup(ish) rainbow sprinkles

White Chocolate Ganache Filling:

  • 4 ounces white chocolate
  • 3/8 cup heavy cream

Rainbow White Chocolate Buttercream Icing

  • 2/3 cup unsalted butter, softened
  • 8 ounces white chocolate
  • 2/3 cup confectioner’s sugar
  • 2/3 teaspoon vanilla extract
  • food dye

Brief Directions:

First, make the white chocolate ganache. Take 3/8 cup heavy cream, put it in a small pot, and bring to a boil. As soon as it boils, pour it in a bowl with 4 ounces of white chocolate. Wait for a minute, then stir together and chill for an hour or so.

Next, cupcakes! Birthday cake time! Preheat the oven to 350 F. In a bowl, mix the 2 cups flour, 1 1/6 cup granulated sugar, 1 2/3 t. baking powder, and 2/3 t. salt. While mixing on low, add the 2/3 cup butter cubes one at a time, until all the butter is added and it looks like coarse sand.

While still mixing on low speed, add the 3 eggs, 1 at a time, and scrape the bowl down with a spatula as needed. Slowly add the 2/3 cup milk and 1 1/3 teaspoon vanilla extract. Mix it all together at medium speed until everything is nice and mixed. Using a spatula, fold in the sprinkles.

Divide between 18 lined cupcake wells. Bake for 15-20 minutes, until a toothpick inserted in the centre comes out clean. Let cool completely before icing.

To make the icing, melt 8 ounces of white chocolate in the microwave, stirring every 30 seconds until melted. Let cool slightly. Whip up the 2/3 cup of butter until creamy and fluffy, and add the white chocolate. Then add 2/3 cup confectioner’s sugar and 2/3 t. vanilla extract.

Now dye the icing- Get out 3 bowls and divide the icing between them. Then, add a different colour to each one. I chose green, pink, and blue. Take an icing bag, and put it inside of a glass, folding down the edges of the icing bag so that the bag lines the inside of the cup and is open at the top. Spoon in the icing, alternating colours and trying to keep the colours divided by thirds. If you’re confused look at the pictures above. Pipe the icing on and you’re done!

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