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Love

22 Sep

Cupcakes…everything about them makes you smile. They are your own little cake, super sweet and, portion-controlled, so you will eat just the right amount. I made these cupcakes for my mom this weekend in light of the news that she was diagnosed with breast cancer. It is very difficult to be 3 1/2 hours south with a busy schedule when you hear news like this. However, we were planning to come home this weekend anyway, so I just did what I had to do to get here early. I also like bringing something home, and I thought that this occasion warranted something sweet and delicious that I knew my mom would love. They were a hit and I hope you enjoy them.

Cupcakes with Love (from Better Homes and Garden’s “Busy Day Cake” recipe)
Ingredients:
  • 1 1/3 cup flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/4 cup butter
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1 egg
Directions:
  1. Preheat oven to 350F.
  2. In a large bowl, add the flour, sugar, and baking powder. Mix until evenly combined.
  3. Add the remaining ingredients. Beat on low until completely incorporated. Then beat on medium for 3 minutes.
  4. Line a cupcake/muffin pan with liners and fill each 1/2 full (this is important. I filled them 3/4 full, like with muffins, and they rose over the liners!).
  5. Bake for 18-25 minutes, depending on how full the liners are. They are tun with the tops are firm and an inserted toothpick come out clean.
  6. Let cool 1-2 hours before frosting.

Frosting and Heart Topping (an abbreviated version of Better Homes and Garden’s “Butter Frosting” recipe)

Ingredients:

  • 1 tbsp butter
  • 1 cup powdered sugar
  • 2 tbsp milk (more if needed for consistency)
  • 1/2-1 tsp vanilla (start with 1/2 and add more for taste)
  • 2 tbsp milk (more if needed for consistency)
  • Strawberries

Directions:

  1. In a medium bowl, blend butter until creamy.
  2. Add powdered sugar 1 tbsp at a time while blending, for the first 8 tbsp (1/2 cup)
  3. Add the milk slowly and blend well.
  4. Add the remaining sugar and blend on high. Continue blending until it becomes thick. If it does not become thick, add more powdered sugar. If it is too thick, add more milk.
  5. Once the desired consistency is reached, add the vanilla and blend well. Taste; add more if needed.
  6. Refrigerate for about 1 hour, or until the frosting looks like traditional “canned” frosting.
  7. Frost
  8. For the strawberries, hold the paring knife just under the stem of the strawberry and cut around the top at an angle, so only the stem comes off. Slice the strawberry in half from the top to the bottom.
  9. With the paring knife, modify the top of the strawberry to be shaped like a heart. I noticed that using your fingers a little to smooth the edges helps as well.
  10. Place 1 heart on each cupcake and enjoy!
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1 Comment

Posted by on September 22, 2008 in Desserts, Favorites

 

One response to “Love

  1. Nora B.

    September 25, 2008 at 9:49 pm

    Hi Lynn,I’m really sorry to hear about your mom. I hope that you had an enjoyable weekend with her. These cupcakes are lovely!Nora

     

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