Oct 28, 2022
Image: Love potion cupcakes - thescranline.com
Is it Halloween (or is it Valentine’s day) asks this from thescranline.com? Who knows, but these love potion cupcakes are perfect for any time!
Moody colored, cinnamon flavored vanilla cupcakes with frosting and cotton candy on top with love heart sprinkles will make that special someone happy.
Love Potion Cupcakes
Prep Time: 30 min Cook Time: 45 min Total Time: 1 hr 15 min
3 1/2 cups plain flour all-purpose
1 1/4 cups caster sugar superfine
3 tsp baking powder
1/2 tsp fine salt
1/2 cup unsalted butter softened
2 large eggs
1 1/2 cups full-cream milk whole
1/2 cup vegetable oil
2 tbsp Greek yoghurt or sour cream
1 tsp vanilla extract vanilla bean paste
Blue Fairy Floss/Cotton Candy
Love heart sprinkles optional
2 tbsp cherry brandy or ½ tsp cherry brandy essence
1 tsp cinnamon
2 drops purple food gel
3 drops pink food gel
1 batch of Fluffy Vanilla Buttercream Frosting (full recipe at end)
2 drops purple food gel
3 drops pink food gel
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, cherry essence or brandy, cinnamon, 4 drops of purple food dye and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Once your batter is done. Separate it into three separate bowls. In one bowl add 1 extra drop of purple food dye and a drop of pink food dye. Gently fold in until well combined. Add 2 drops of purple and two drops of pink into the third bowl and repeat.
Transfer the batters into piping bags or zip lock bags by placing your bags into a cup or glass to help them stand up. Pour the batter in filling up just over half way, then twist the end of the bag and tie it with an elastic band. You should end up with three different shades of purple in three separate bags.
Start off by piping a layer of the darkest purple into your cupcake liners, followed by a layer of the middle shade of purple and finish with the lightest shade. You want to aim to fill your cupcake liners up about ¾ of the way.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling you can prepare your buttercream frosting by adding pink food dye and mix it in until well combined
Fit the end of your piping bag with a round tip. Frost your cupcakes in a donut swirl as demonstrated in the video. Right before serving add a little mound of fairy floss and sprinkle some love heart sprinkles on top.
It’s important that you put the fairy floss on right before serving because it will melt within 10 min.
Cupcakes can be stored (with no cotton candy/fairy floss) in an airtight container for up to three days.
Make sure you add the cotton candy/fairy floss right before you serve these cupcakes because it will melt.
Serving: 20g Calories : 177kcal Carbonhydrates: 17g Protein: 3g Fat: 11g Saturated Fat: 8g Polyunsaturated Fat: 0.1g Monounsaturated Fat : 0.1g Trans Fat : 0.1g Cholesterol: 31mg Sodium: 140mg Potassium : 30mg Fiber: 1g Sugar : 1g Vitamin A: 169IU Vitamin C: 0.1mg
Buttercream Frosting Recipe
Prep Time: 20 mins Total Time: 20 mins
2 cups (500g) unsalted butter
1 tsp salt
1-2 tsp vanilla extract
1-2 tbsp milk warm (see notes)
2 cups (260) powdered sugar
Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
Scrape down the bowl and add all of the sifted powdered sugar and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
Add the warm milk and beat on medium speed for 5 minutes.
To make a smoother frosting
Add half of the frosting into a heatproof bowl and microwave for 10 seconds or until jiggly (not melted) in the center. Add to the rest of the frosting and beat on medium speed for a couple minutes.
Right before using or adding to a piping bag, use a spatula to beat the air out of the frosting until smooth. Alternatively, you can leave in the mixer on low speed until ready to use, up to 10 minutes.
Frosting can be stored in an airtight container, in the fridge for up to three days. To re-whip, add half of the frosting to a heatproof bowl and microwave for 10 seconds. Mix using a spoon then microwave for another 5 seconds. The frosting should be jiggly, not melted. Add to the rest of the frosting and beat on medium speed for a couple minutes until smooth.
Make sure your butter is soft! If you store your butter in the fridge, microwave it for 10 seconds at a time, flipping it over each time until it’s soft. Not melted. You want it to be soft enough that if you press on it with your finger there’s a little resistance, but your finger can make a dent.
Do not add the milk if it's a warm day otherwise it will soften your butter too much. Just leave it out.
Calories : 3276kcal Carbonhydrates: 251g Protein: 4g Fat: 369g Saturated Fat: 233g Polyunsaturated Fat: 14g Monounsaturated Fat : 96g Trans Fat : 15g Cholesterol: 978mg Sodium: 2381mg Potassium : 138mg Sugar : 2g Vitamin A: 11370IU Calcium: 129mg Iron: 0.1mg
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