Valentine Love Letter Cupcakes
Valentine Love Letter Cupcakes is a dessert that serves 18. One serving contains 280 calories, 4g of protein, and 13g of fat. For 61 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 10 people were impressed by this recipe. This recipe from Lemon Sugar requires baking powder, corn syrup, white chocolate, and chocolate. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 19%, this dish is rather bad. Try Love Week: We Love…graham Sweet Potato Cupcakes, Valentine’s Truffles and A “Little” Love Story, and Valentine’s Love Birds + Giveaway for similar recipes.
Servings: 18
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 cup buttermilk
8 ounces chopped chocolate (I used milk chocolate today)
2 Tablespoons light corn syrup
2 large eggs
1 1/2 cups all-purpose flour
2/3 cup heavy cream
3 tablespoons safflower oil (I used canola instead)
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
3/4 cup warm water
4 ounces melted white chocolate
Equipment:
muffin tray
bowl
oven
muffin liners
frying pan
wire rack
sauce pan
pastry bag
Cooking instruction summary:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.Heat cream in a small saucepan over medium heat until steaming hot but not boiling.Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
Step by step:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
2. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.Divide batter evenly among muffin cups, filling each 2/3 full.
3. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
4. Transfer to a wire rack; let cool completely.
5. Heat cream in a small saucepan over medium heat until steaming hot but not boiling.
6. Place chocolate and corn syrup in a small bowl.
7. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.Dip tops of each cupcake in chocolate glaze, letting excess drip off.
8. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
Nutrition Information:
covered percent of daily need
