Wednesday, February 6, 2013

Countdown to Valentine's Day! 8...



What's in store for Day 8?  Well, these gorgeous heart brownie cupcakes via Delish and courtesy of the grande Madame herself, Martha Stewart, that's what!  These little delights are not only about as yummy as it gets, but oh-so-very cute too!  Check it out . . .


Heart Brownie Cupcakes

Ingredients:

~ Vegetable oil cooking spray
~ 3 cup(s) all-purpose flour
~ 1 1/2 teaspoon(s) baking powder
~ 1 1/2 teaspoon(s) coarse salt
~ 15 ounce(s) (3 3/4 sticks) unsalted butter, cut into pieces
~ 12 ounce(s) unsweetened chocolate, coarsely chopped
~ 3 cup(s) sugar
~ 6 large eggs, room temperature
~ 1 tablespoon(s) pure vanilla extract

Basic Buttercream Frosting:


~ 12 ounce(s) (3 sticks) unsalted butter, softened
~ 1 pound(s) confectioners' sugar, sifted
~ 1/2 teaspoon(s) pure vanilla extract


Directions (for cupcakes):

1.) Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.

2.) Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3.) Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.) Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square Brownie pan (these will be for the hearts that top the brownie). Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.

Directions (for Buttercream)


1.) Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2.) Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).

3.) Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (If refrigerated, bring to room temperature,and beat on low speed until smooth before using.)


Directions (for finishing):

1.) Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

(image via Domestic Wannabe)

Pretty darn cute and crazy clever too!  Pop on back tomorrow for some more February 14th inspiration...

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