(Santa Rosa, CA., USA)
Valentine Recipes - Sweetheart Cupcakes
Instead of just plain white cake cupcakes, I took it a step further and made them special.
I made a white cake batter and filled cupcakes liners in pan about 1/3 full. I added raspberry candy oil the the remaining batter (to taste), then tinted it pink with some tasteless red tint.
I put less then half of that batter into a ziplock baggie, then added more tasteless red tint to the remaining batter in the bowl till a orange/red (will turn red when baking).
I then put that batter in a ziplock baggie. I cut a corner of the red batter baggie, stuck it in the middle of the white batter and squeezed a little in there.
When I finished all the cup cakes I did the same thing with the pink, I cut the corner of the baggie and put it in the middle of the red and squeezed less than I did the red. Continue till all cupcakes are done.
Bake as directed in recipe. I used a whipped cream frosting with almond extract instead of vanilla. These are fabulous!
These are so cute, Celeste! When I first looked at the photo before reading your explanation, I thought, "Now how in the world did she do that?"
I'm so glad you explained the process rather than just showing off the photos. These are brilliant and not nearly as hard as they look.
They make a great addition to our Valentine's recipes, but I suspect a lot of us can now use this same idea to color code our other holidays, too. (Can you imagine red, white, and blue for July 4 and shades of green for St. Patrick's Day?).
Your presentation is simply beautiful, too. I know I wouldn't mind sinking my teeth into a few of those Sweetheart cupcakes, myself.
Thanks so much for adding these lovely homemade valentine gifts to our repertoire! I hope you'll become a regular contributor because you've got the touch and will inspire all of us! :)