Moist yellow cake topped with smooth raspberry frosting!
Hey guys! So there are only a few short days until Valentine’s Day! If you haven’t already, go read Monday’s post to help you get decorating! Now onto today’s post.
Yesterday, I made these yummy vanilla-raspberry cupcakes! These cupcakes are made of two parts. A delicious vanilla cake, topped with smooth rich raspberry buttercream frosting! Then you can add sprinkles if you want and of course, eat them!
I frosted these using the large sized open star tip in this AMAZING set I got on amazon, in a Wilton frosting bag. Before getting these frosting tips I just thought I was horrible at frosting cupcakes, until I realized that I was using the small Wilton brand tips that are really made for making designs, not frosting a cupcake. So I bought these tips and instantly fell in love with them! They are so great! You can frost both mini and normal sized cupcakes! Buy this set here.
Another thing I love about these amazing tips is that you don’t have to use a couplers with these tips. All you do is just pop them into the frosting bag, add the frosting, and trim the tip of the bag off! Then just frost the cupcakes! Down below, you can see all of the items I used in this recipe and where to buy them. Now onto the recipe!
Raspberry vanilla cupcakes
Moist yellow cake topped with smooth raspberry frosting!
Heat oven to 350 Fahrenheit. Place cupcake liners in cupcake pans.
In a large bowl beat all cake ingredients with mixer on high for 30 seconds, scraping bowl.
Beat on high for 3 minutes scraping bowl occasionally.
Scoop into cupcake liners with a cookie scoop. Fill 1-2/3 full.
Bake for 20 minutes and check with a tooth pick. Let cool completely before frosting.
For the frosting
In a large bowl, mix the powdered sugar and butter with electric mixer on low speed until blended.
Stir in vanilla and one tablespoon of milk. Slowly beat in just enough milk to make it smooth and spreadable. If the frosting is too thick beat in more milk, one drop at a time. If it is too runny, beat in a small amount of powdered sugar.
Hey guys! So how are you doing on Valentine’s? Are you one of the people who has all of the decor and valentines ready a month in advance or do you have no idea what your doing so the decor doesn’t end up getting put up until the day of? Right now our house is being remodeled so we don’t really have our decorations out right now, luckily some of the rooms are done so I have a place to hang up a few things 🙂 .
One of the few Valentines things I have hung up is this adorable chicken wire clip board I got at Michaels! I absolutely love it because it can be changed up for every season/holiday, and it’s super simple to do! It took me 5 minutes, start to finish to get this set up and the result is beautiful!
The best part about these valentines clip cards is that you don’t have to have a clip board! You can use them to make a banner, hang them on a magnet or pin board, you could even use them as Valentines cards for your kids school parties! Really, it’s your choice!
To get these, simply:
Click on the picture at the bottom of this post. That will take you to a page where you can click print in the top right corner.
Print them out! Just print them in a normal printer. I did them on card stock paper to make them more durable.
Cut them out.
Clip them up or write on the back if your using them for valentines day cards!
If you print them out, post a picture on Instagram and tag me, @craftilybaking and I’ll check it out! Which design is your favorite?
Hi guys! Don’t you just love sugar cookies, I love them, and sadly, I can’t eat them (I have to do the fodmap diet, till’ like december) They have wheat and dairy in them, but they are a great gift!! I love this recipe because they are super simple, you don’t have to refrigerate the dough or anything! I found this wonderful recipe on itsalwaysautumn.com and I love it! They taste great and are just as fun to make!
I mean, who doesn’t love sugar cookies with classic pink frosting! Two people I know had birthdays this week, so I gave them each some!
I tried a different recipe before this one and it was a disaster! The dough was much too sticky and wouldn’t cut out! This recipe is so much better! A big thanks to It’s always autumn for this recipe! My favorite picture by far is this one! I love our vintage measuring spoons!
Here are a couple of tips for making these cookies turn out perfect: Continue Reading →
Hi! I made these slice n’ bake valentines cookies today. They are delicious! This is my first time making these cookies and most of them turned out pretty well. These are the perfect cookie for Valentines day. Everyone will love them! Get the recipe for the dough below. Once you have the dough made, take 1/3 of the dough and use food coloring to die it red. Roll the red dough out pretty thick and cut hearts out of it.
Once you cut the hearts out line them up and stick them together. Try not to ruin the shape. Next you will use the normal dough,roll it into little snakes of dough and cover the row of hearts(sorry I don’t have a picture for this step)
When you have the whole heart row covered gently roll it to get it round. Once that’s done cover it in plastic wrap and refrigerate for 1 hour or over night.
Once refrigerated, slice your cookies 1/2 inch thick and bake for 8-10 mins, or until bottoms are slightly golden brown.
This recipe is from:http://www.laurenslatest.com/slice-n-bake-valentine-heart-cookies/
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks butter, cold & cut into chunks
1 large egg
1 teaspoon pure vanilla extract
1 1/2 teaspoons liquid red food coloring
In a medium bowl mix flour and baking powder. Cream butter and sugar together. Slowly add in dry ingredients. Once dough is mixed remove 2/3 of it. Mix red food coloring into other 1/3 of dough until desired color.
Roll dough out 1 inch thick. Cut out hearts, line them up, and stick them together. Roll the rest of the dough into little “snakes” and cover heart rows. Wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Take dogh rolls out of refrigerator and cut into 1/2 inch cookies. Place on baking sheets and bake for 8-10 mins. or until slightly brown on bottom.