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...

Countdown to Valentine's Day! 10....

Hey there, hello, & Happy Monday!  With only ten more days left until the most romantic day of the year, I thought it would be fun to countdown with 10 days of inspiration for you to bring a little love into your life.

First up, Rock Candy cupcakes...a super retro riot that are a ton of fun and oh-so-pretty to look at too, these little stunners are made by dyeing regular rock candy with gorgeous colors to make it look like sparkling crystal.  Here's what you do...

ROCK CANDY CUPCAKES
(via Sugar Britches Cakery and created by Elisa Strauss)

Ingredients:


For the rock-candy crystals:
• 1 1/2 cups (12 ounces) vodka
• Food-coloring gels: bakers rose, super red
• 2 pounds rock-candy crystals

For the cupcakes:
• 1 cake recipe, any flavor
• 1 frosting recipe

Equipment:
• Trays lined with parchment or wax paper
• Metal bowl
• Toothpicks
• Strainer• Cupcake tins
• Pale pink cupcake wrappers
• Small offset spatula

To prepare the rock-candy crystals:

1.) At least 1 day in advance, dye the rock-candy crystals.
Combine the vodka and 1/4 teaspoon of pink or red food coloring in a metal bowl. Stir to distribute the food coloring evenly.

2.) Place a handful of rock-candy crystals in a strainer and lower the strainer into the vodka mixture. After a few seconds, remove the strainer from the bowl, allowing the excess liquid to drain back into the bowl. If the color is too dark, add some more vodka or water to lighten it.

3.) Spread the dyed rock-candy crystals in a single layer on a tray lined with parchment paper and let them dry overnight.

4.) Repeat this procedure with the rest of your rock-candy crystals. If you want more than one color (at least three shades will provide a nice assortment), start with the lightest shade, then add more food coloring to the vodka to adjust the color of the rock-candy crystals, and color the next set. The longer you keep the strainer in the mixture, the darker the crystals will become. Keep the different colors separate while drying.

To prepare and assemble the cupcakes:

1.) Prepare the cake batter as directed. Line the cupcake tins with wrappers. Fill each halfway with batter and bake the cupcakes as directed by the recipe. Let them cool completely.

2.) While cupcakes are cooling, make the frosting.

3.) When they are cool, frost the cupcakes with a dome of frosting. (Create a dome by spooning or piping a small amount of frosting onto the cupcake. Beginning at the center, use an offset spatula to pull icing out to the edges and create a smooth, domed surface 1/2-inch thick.)

4.) Use a spoon or your hands to pile the colored rock-candy crystals onto the cupcakes. If the candy is not sticking to itself to create the height you want, spritz it with some water. Let the cupcakes set for 10 to 15 minutes.

Makes 24 cupcakes.

(above two images via A Little Zaftig)

Aren't they gorgeous?!  We'll be back tomorrow with more . . .