Valentine’s Day is this week. This week! So, I decided to do a bit of ‘pink’ baking. I took the easy quick route by using a box mix of vanilla cake for the cupcakes.
I followed the directions for mixing and baking on the box but added a few vanilla beans to give the cupcakes extra flavor. Vanilla beans are easy to use. Simply slice the bean length wise and carefully scrape out the bean paste.
And I adore the look of the tiny speckled vanilla beans in the finished product! Easy peasy and oh so good.
I’ve been wanting to try my hand at Fresh Strawberry Butter-Cream Frosting since NY bought me a cupcake with the delectable frosting at a local bake shop. i thought, “How hard could it be?”
1 1/2 cups butter at room temperature
5 cups confectioners sugar
1/2 cup fresh pureed strawberries
1 1/2 teaspoons pure vanilla extract
Beat 1 1/2 cups butter in large mixing bowl until creamy.
Mix in 5 cups confectioners sugar 1 cup at a time. Add 1 1/2 teaspoons pure vanilla extract and beat until creamy. It will be quite stiff.
Add 1/2 cup fresh pureed strawberries. Beat to a creamy but semi-stiff consistency. You may need to add more confectioners sugar or pureed strawberries for desired consistency.
Now … frost your cupcakes, cake or cookies.
I cut the corner off a quart Ziploc bag to fit my large Wilton star tip through.
I spoon the frosting into the bag and gently squeeze the air out sealing the bag with the ziploc.
Frost the cupcakes (cake or cookies) as desired. Decorate with sprinkles or a chocolate kiss.
Oh! And Happy Valentine’s Day!