This time of year, just about everything I make is Valentine’s themed. I can’t help it. I’m such a romantic… riiight. Really, I just like pink stuff & heart-shaped everything. Speaking of hearts, I “heart” this time of year because football is over, and if it’s one thing I hate– it’s effin’ football. But also because of the holiday coming up on the 14th, and the fact that St. Patrick’s Day is right around the corner… and then before you know it, spring! Ah. A bit early to go there, huh? Especially when it just snowed again yesterday, albeit very small amounts & mainly just slush.
No recipes today, really. Just a kind of passing on an idea for cupcakes. I’ve been hanging around Bakerella‘s site a lot lately. I planned on making some pretty little pink & white cake pops later this week for the big V-Day, but as I was browsing around I found these super cute “strawberry milkshake” cupcakes. I was so inspired by them, I did my own version; although completely different really. I didn’t use strawberry cake, I used a white cake. I also didn’t use silicone baking cups, just plain ol’ white ones. My chocolate “ganache” is the easiest one ever, although not the same as hers. And last, but not least, I used stemmed Maraschino cherries on top, not gumballs. So really… I was inspired by Bakerella, but other than using ganache, I didn’t do anything the same!
I found that the layers could be seen perfectly through the white liners (see second photo for a better angle).
Whoops… overfilled that one on the right just a bit!
They remind me of those little ice cream cups we used to get in school, or those Entenmann’s cupcakes with the thick layer of chocolate icing over the cake but under the frosting. So cute. And infinitely more delicious than anything Entenmann’s.
I used a white cupcake recipe and put a teensy bit in each liner (do a few test run cupcakes, just to see how much to put in). My “ganache” is basically 2 tablespoons shortening with ½ cup -1 cup semi-sweet chocolate chips, melted until smooth (either in a microwave in 15 second intervals, stirring in between… or in a double boiler, or just very carefully in a saucepan). Ta-da! The ganache or sauce will harden into a firm, but not too hard layer of chocolate-y goodness. You could also frost on top of it once it’s firmed up. Another option for these; mini-cheesecakes topped with ganache & a cherry. You could also do a strawberry cupcake like Bakerella did, or color the white cupcake any color.
Mr. Bear wants you to know he is not from Target. He just likes to hang out on that vintage chair around Valentine’s Day.
That mixing bowl is so vintage-cute, I love it. The measuring cups/spoons, oven mitt & potholder are super cute too. And the hearts behind Mr. Bear in the last picture are actually a wooden wreath! I know, it’s die-worthy. Since taking these, I also went back & got a set of pink Valentine-y themed sprinkles (7 little jars for $2.50!) and some dish towels (same price). They had great stuff this year, including some pink & red silicone heart-shaped bakeware. I’m not a fan of using silicone myself, I like the feeling of good old fashioned metal, but to each his/her/it’s own.
If you’re in the need of some inspiration for your Day of Love baking, check this out, and later on this week there will be some cake pops & cupcakes posted!