Tempting and Sweet Valentine Indulgences
One bite of these moist and delicious treats, and you’ll fall head over heels in love.
Yellow Cake with Strawberry Filling and Strawberry Glaze
Cake Ingredients
1 cup (2 sticks) unsalted butter, softened
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1-1/2 cups sugar
2 tsp. vanilla extract
3 large eggs, at room temperature
1 cup whole milk
Cake Directions
Heat oven to 350°F. Butter two 8” round pans, line the bottoms with parchment paper, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, beat the butter and sugar on medium-high 2 to 3 minutes, or until fluffy. Beat in the vanilla, then eggs one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Alternate between adding the flour mixture and milk, blending just until combined, taking care not to over-mix. Transfer the batter to the prepared pans and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pans for 15 minutes, then turn out onto racks to cool completely.
Strawberry Filling
2 cups hulled strawberries, crushed
1/2 cup sugar
1 Tbsp. unflavored gelatin
2 Tbsp. cold water
3 Tbsp. boiling water
1/2 cup whipping cream
Add sugar to strawberries and set aside. Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved. Stir gelatin mixture into strawberries and let cool. Whip cream until stiff, and then fold into the strawberry mixture until it reaches the consistency of heavy syrup. Refrigerate until set.
Strawberry Glaze
1 (12 oz.) jar seedless strawberry jam
3 Tbsp. sugar
2 oz. cream cheese
1 Tbsp. fresh lemon juice
In a medium saucepan, heat jam, sugar, cream cheese, and lemon juice over medium heat. Once sugar is dissolved, whisk to combine ingredients. Bring to a rapid boil and continue cooking for 5 minutes until mixture is thick enough to coat the back of a spoon. Let cool for 2 to 3 minutes and then set aside until ready to use.
Red Velvet Cupcakes with Cream Cheese Frosting
Cupcakes
2-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 bottle (1 oz.) red food coloring
2 tsp. vanilla extract
Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl, then set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream, milk, food color and vanilla extract. Gradually incorporate flour mixture, beating on low speed until just blended, taking care not to overbeat. Fill an ice cream scoop with batter, level off the top and fill 30 paper-lined muffin cups. Bake 20 minutes, or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely, then cover with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. sour cream
2 tsp. vanilla extract
1 box (16 oz.) confectioners’ sugar
Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually add confectioners’ sugar and beat until smooth. To decorate, transfer frosting to a pastry bag, fitted with a star-shaped tip and squeeze from the outside to the center moving in a circular upward motion. Embellish with sprinkles, leave plain, or reserve some icing to add food coloring and create your own special designs.
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