the thrifty crafter

When you think of Valentine’s Day, what comes to mind? Love, romance, Cupid…<snore>, let’s get a little more tangible, people.  How about roses? Chocolate covered strawberries? Champagne, maybe? What if you were to combine all of those elements into one perfect edible little package…in the form of a mini cupcake? A delicate champagne cake, topped with a rich, rose-scented buttercream, garnished with a white chocolate drizzled strawberry slice. One, maybe two bites if you’re being polite, the interplay between these subtle, yet distinct flavors delivers one lovely treat.

As always, I’m a scourer of recipes, so this is a combination/adaptation.  Many thanks to Gimme Some Oven (how great is that name?) for the cake recipe and the peeps at epicurious for the fabulously pipeable buttercream frosting base. Enjoy!

Ingredients:

For the Champagne Cupcakes:

• 1 1/3 cups all-purpose flour
• 1.5 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup butter
• 3/4 cup white sugar
• 1/3 cup champagne
• 3 egg whites

For the Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 3.5 cups powdered sugar
• 1/2 teaspoon salt
• 1/4 cup whole milk
• 1 teaspoon rose water (found at specialty food stores and your local middle eastern market)
• 1 drop red food coloring (optional, though festive)

Directions:

To Make The Cupcakes:

1. Preheat oven to 350 degrees F.  Prepare a mini cupcake pan with liners.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

   

3. In another large clean bowl, beat egg whites until stiff peaks form. You should be able to hold the bowl above your head and nothing should move.

   

4. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

   

5. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until a toothpick inserted into the cake comes out clean.

   

To make the frosting:

1. In a large bowl, mix the butter, sifted powdered sugar, salt, milk, and rose water until smooth. Mix in food coloring if using.

   

For your strawberries:

1. Wash, hull, and slice your berries into ~4-5 slices per berry.  If making minicupcakes, smaller strawberries seem to make a more proportionate garnish.

   

2. Lightly dry berries by using paper towel to remove excess moisture and place berry slices on a sheet of parchment paper.

   

3. Temper your melting chocolate and use a spoon to drizzle melted chocolate over berries (obviously, there is some room for improvement in my drizzling technique!).  Allow to dry.  Garnish your cupcakes and share the love!

   

When I first saw little cake balls on a stick at Starbucks, I honestly wasn’t very interested.  The idea of frosting and cake covered in more candy/chocolate sounded overly sweet for my preferably savory tastebuds. Then, along came Pinterest and all it’s pretty pictures…all of a sudden, just like that, I HAD to make them.

Thank goodness for Bakerella and her lovely YouTube video!  If you’re a first timer, be sure to check it out for helpful tips – you really can’t go wrong.

As Valentine’s is coming up, what better combo for a cake pop than my favorite, dreamy red velvet with cinnamon cream cheese frosting, doused in a white chocolate shell and adorned with some festive red sprinkles?  Simply, sinfully, scrumdeliumptious.

If you have a recipe for 12 cupcakes, it’ll make enough cake for about 48 cake pops.  I didn’t have enough frosting for that many, so I cut the baked cake in half.  I <gasp!> do not own a cake pan, so poured my prepared cupcake batter into a loaf pan and baked for ~45 minutes at 325, until a toothpick came out clean.

I cut the loaf in half and crumbled it up,

Added about 1/4 – 1/3 c of Cinnamon Cream Cheese frosting (I made a batch of 24 mini cupcakes the same day and frosted them – this was the amount that was leftover)

Mix the cake and frosting together and, using a cookie scoop, roll them into uniform little balls that hold together.  Stick the balls in the freezer for 15 minutes to firm them up, then switch them to the fridge – you do not want frozen balls!

Meanwhile, get your chocolate ready.  I used the narrowest and deepest microwavable vessel I had on hand, which turned out to be my trusty Pyrex liquid measurer. I filled up my Pyrex cup with my melting chocolate, put it in the microwave for two, 30 second intervals and used a spatula to stir from the inside out (just like you would if using a double boiler to melt your chocolate) to make sure everything is melted, incorporated and smooth. DO NOT OVERHEAT or your chocolate will not set properly.

Take a lollipop stick and dip 1/2 inch or so of the tip in melted chocolate.

Insert tip into firm cake ball, about halfway through (not all the way through!)

Using a straight, vertical motion, submerge your cake ball in chocolate.

Use the turn of your hand to make sure all cake is covered (do not twist the stick!)

Lift cake pop straight out of vessel, pausing to let excess drip off in a vertical fashion, THEN, turn cake pop 90 degrees and slowly spin stick in your hand.  Use your opposite hand to gently tap your palm to allow all excess to drip off as you spin (watch the video – it is easier than it sounds!)

Before chocolate has fully set, sprinkle your cake pop with your favorite adornment. Place finished cake pops in a thick styrofoam base to allow them to set and dry.

To serve, I set mine in mini cupcake papers – helps contain the sprinkles!