Valentine's Day Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 3/4 cups (207g) cake flour
02 -
3/4 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup (113g) unsalted butter, room temperature
06 -
1 cup (200g) granulated sugar
07 -
3 large egg whites, room temperature
08 -
1 1/2 teaspoons pure vanilla extract
09 -
1/2 cup (120g) sour cream, room temperature
10 -
1/2 cup (120ml) whole milk, room temperature
→ Filling
11 -
1/3 cup (100g) Nutella
→ Swirled Buttercream
12 -
1 cup (25g) freeze-dried strawberries
13 -
1 1/2 cups (340g) unsalted butter, softened
14 -
6 cups (720g) confectioners' sugar
15 -
1/3 cup (80ml) heavy cream
16 -
1 teaspoon vanilla extract
17 -
1/8 teaspoon salt
18 -
1/3 cup (100g) Nutella
# Instructions:
01 -
Preheat oven to 350°F. Line muffin pans with cupcake liners for 14-15 cupcakes.
02 -
Whisk dry ingredients. Beat butter and sugar, add egg whites, then sour cream and vanilla. Mix in dry ingredients and milk alternately.
03 -
Fill liners 2/3 full. Bake 20-22 minutes until toothpick comes out clean. Cool completely.
04 -
Cut centers out of cupcakes, fill with Nutella, replace tops.
05 -
Process strawberries into powder. Beat butter, sugar, cream, vanilla, and salt. Divide and flavor half with Nutella, half with strawberry powder.
06 -
Layer frostings in piping bag, pipe swirled frosting onto cupcakes. Optional: garnish with chocolate hearts.
# Notes:
01 -
Use room temperature ingredients
02 -
Can be made one day ahead
03 -
Freezes well up to 3 months
04 -
Use real freeze-dried strawberries