Cooking Up Some Lovin'

February 06, 2019

Do you know what are you doing for your boo this Valentines Day? Are you cooking up some sweet sugar treats or maxing out the credit card for a shiny diamond ring?

Here in our test kitchen, we had our in-house baker, Kira, try out some tasty treats. First, we found a delicious recipe for Strawberries and Cream Cupcakes with a twist. Just the words strawberries and cream make one think of romance. 

The cupcakes are very moist but not too sweet with a tang of real strawberry in the center and we think they are perfect for passing along to your beloved.

Strawberries & Cream Cupcakes

Yield: 22 cupcakes

INGREDIENTS

1 (16.25 oz) box white cake mix
1 1/4 cups water
3 large eggs whites
3 tablespoons unsalted butter, melted
1 teaspoon almond extract
2 teaspoons vanilla extract
1-pint strawberries, sliced
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup, plus additional for dusting Confectioners Powdered Sugar

DIRECTIONS
Preheat oven to 350°F.

Place paper baking cups into muffin pan. Set aside.

In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract, and vanilla extract, until well combined.

Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.

While cupcakes cool, make the cream filling. In a stand mixer with whisk attachment, beat the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.

Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.

 

If chocolate is your passion, then try a decadent Chocolate Mousse. We put the finished product in cute little dark chocolate cups to make them bite-sized and easy to store and garnished with candy hearts.

Chocolate Mousse

Ingredients

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whipping cream divided
• 8 ounces semisweet baking chocolate chopped
• 2 teaspoons vanilla extract
• Whipped cream

Instructions

1. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
2. Heat 1 cup of cream in a small saucepan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
3. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
4. Pour the mix into a large bowl, cover, and place in the fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
5. Pipe or spoon the mouse into small chocolate cups. Cover and place in fridge until ready to serve.
6. Garnish with fresh whipped cream and shaved chocolate, or candies.

 

Not only do we have delicious recipes for you to make but check out  Brooke & Em's Valentine's Shop for some adorable, wearable celebration items, too. 

Use code FLASH from midnight to midnight on February 7th only for 30% off all items in the Valentine Shop and you can be stylin' while your bakin'!!!!

 

Love Much,

Heather

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