Happy Singles Awareness Day!
(AKA Valentines Day for you lucky lovey-dovey couples out there)
I’ve never actually had a Valentine. Is that sad? Hey, I still have a few valentines to go.
Besides, I’d rather spend my valentines baking and sitting around and eating and binge-watching Supernatural. I watched 4 episodes yesterday and it wasn’t even Valentines Day yet.
I didn’t actually do that, though. Well, sorta. I tested out a microwavable-french-toast-in-a-jar recipe and baked a plaited milk bread and cooked a heart-shaped egg in the middle of a slice of toast and made single-serving healthy cookie dough. More importantly, I went on a date…with my mom 🙂 We ate at Honeymoon Dessert and brought clothes (which I haven’t done in months tbh) and got a free coupon for a chocolate fondue (best part). It was a pretty great day.
I did bake these incredibly delicious cupcakes for a Valentines-themed bake sale. How do I know that they were delicious? Well, I ‘tasted’ one of them. One of the unfrosted ones, at least. (I had to know if tasted decent!)
The unfrosted cupcake I had was so so so so good. It was all moist and flavorful and oh-so-perefect. My cupcakes were the first to sell out at the bake sale. They sold out in practically 3 minutes flat. My brother managed to buy one before they sold out, as well as two of his friends. They all loved the cupcakes so much. Another friend of mine brought a cupcake and walked away with it. She came back later on to tell me that they were absolutely delicious. Needless to say, I’m pretty happy with these cupcakes, especially since this was the first time I piped roses like these.
I think they’re probably the prettiest cupcakes I’ve ever made, too.
To pipe roses on your cupcakes, you will need a petal tip. I wish that I could put together a tutorial on how to pipe roses, but I’m not really sure how. There are plenty of tutorials on Youtube, which is how I learned to make them.
I can give you a few tips though.
In terms of the temperature of the frosting, if you want very ruffle-y roses with rougher edges (picture above on the left), chill your frosting for 3 minutes or so in the fridge to allow it to firm up, and repeat this when the frosting starts to warm up. Colder frosting requires more energy to pipe, because it doesn’t get out of the piping bag easily, but I personally like the way they turned out better.
If you want smoother edges, and an easier frosting to pipe out, then simply use the frosting as it is. Your hand on the piping bag should naturally warm up the frosting so that it’s easy to pipe.
I tried to do the thing where you put a line of food coloring inside the piping bag so that the edges of the rose are a different color, but obviously, I wasn’t paying enough attention to realize that the line of food coloring was in the middle. It still looks kinda pretty, though, doesn’t it?
How did you guys spend your Valentine’s Day?
Vanilla Rose Cupcakes + Vanilla Frosting
Cupcakes adapted from Cupcake Project
Makes 16 cupcakes
- 1 cup (225 grams) granulated sugar
- 1 3/4 cups (175 grams) cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup (60 ml) vegetable oil
- 1 tbsp vanilla extract
- 2/3 cup (160 ml) whole milk
- 1/2 cup (115g) butter
- 1/2 cup (95g) shortening
- 3 cups (360g) powdered sugar
- 1-2 tbsp (13-30 ml) water or cream
- 1 tsp vanilla extract
- Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
- In a medium-sized mixing bowl, mix together sugar, cake flour, baking powder, baking soda, and salt
- Add butter and mix on medium-low speed for three minutes until the mixture is crumbly
- In a separate mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth
- Add the egg mixture to the flour mixture and beat on medium speed until just combined
- Slowly add milk and mix on low speed until just combined
- Fill cupcake liners just over 1/2 full
- Bake for 15-20 minutes until a toothpick inserted into the middle of a cupcakes comes out clean, without any of the batter stuck to it
- Remove the cupcakes from the cupcake tin and leave to cool before frosting
- Using a stand/hand mixer, cream the butter and shortening together until smooth
- Add powdered sugar and mix until combined
- Add vanilla extract and 1 tbsp water/cream and mix until smooth
- Add more sugar or water/cream to achieve desired consistency (too stiff = add water/cream, too soft = add sugar or chill in refrigerator for 2 min)
- Pipe frosting onto cupcakes
I love you guys ❤ xoxo