Monday, January 29, 2018

Bake Your Way into Your Valentine's Heart

Valentine's is such an amazing time to show your loved ones how much you love them. From cards, flowers, teddy bears and yes even yummy treats! Here are some great recipes that you can make for those that are special in your life or yourself (I won't tell).

Cupid's Cupcakes
Recipe Credit: Sparkling Ice

INGREDIENTS
Cake:
1 box of white cake mix
12 oz of room temperate Sparkling Ice Strawberry Lemonade
Icing:
1 can of vanilla icing
4 drops of red food dye

DIRECTIONS
Preheat your oven to 350°
Line muffin pan with liners.
In a medium bowl combine your Sparkling Ice Strawberry Lemonade and cake mix, stirring with a whisk until most of the lumps are gone.
Fill each liner ½-2/3 full of batter.
Bake for 18-20 minutes until cupcakes are springy and toothpicks comes out clean.
Let cool completely before frosting.


Chocolate Fig Bundt Cake 
with Chocolate Ganache
Recipe Credit: KRUPS

INGREDIENTS
1 cup chopped dried figs1 1/4 cups strong hot coffee
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup vegetable oil
2 oz unsweetened chocolate
melted, 2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 cup whipping cream
1 bar (4-oz) semisweet chocolate (chopped)

DIRECTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube pan.
In small bowl, mix figs and coffee. Set aside.
In large mixing bowl, beat butter, sugar, eggs and vanilla with beaters on Speed #1 until mixed, then increase to Speed #4 until smooth and creamy.
Add oil and melted chocolate. Beat on Speed #1 until mixed, then increase to Speed #4 until creamy.
Add flour, cocoa powder and baking soda. Beat on Speed #1 until mixed.
Drain figs, adding coffee to batter. Beat on Speed #1 until mixed, then increase to Speed #4 for 2 minutes.
By hand, stir in figs. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto cooling rack. Cool 1 hour.
In small saucepan, heat whipping cream until hot but not boiling. Remove from heat.
Stir in chopped semisweet chocolate until melted and smooth. Cool 5 minutes or until mixture is cool enough to begin to mound.
Spoon on top of cake and allow to drip down sides of cake. Let stand 30 minutes or until slightly set before cutting.




*Pro TipTry KRUPS' 10 Speed Hand Mixer for ease of use and best results!

Disclosure: I was not compensated in anyway for this post. Regardless, I only recommend products or services I use or would use personally and believe will be good for my readers. Your opinions may vary from my opinions. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: " Guides concerning the Use of Endorsements and Testimonials in Advertising. You can also go here and read my PR Polices.

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