Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I love you
Ich liebe Dich
Je t'aime
S' ayapo
Ti amo
Te amo

Oh yes L-O-V-E is in the air, it’s Valentine’s Day this Saturday when Cupid that little love rascal, draws his bow, aims and fires his stream of arrows and brings amour to people around the world. On this day hopefully, loved ones will be showered with gifts by their beloved to display their affections be it with, flowers, chocolates, champagne, cards, or romantic meal just for two or even baking something special for them. I find that showing your loved one in your life you’ve baked something unique for them is very personal and romantic. It’s baked with love from your heart and this could be in the form of a heart shaped cake, cupcakes, cookies, just let your imagination take control. But do take a look in my Valentine’s section for further ideas for that special someone in your life this Valentine’s Day.

Aphrodite’s Love Potion Cupcakes - showing all the sprinkles

For Valentine’s Day this year I have started wooing my amour "Mr R" with a batch of my own “Aphrodite’s Love Potion Cupcakes”! I hope you like the name of my cupcakes? I chose Aphrodite because she is the mythological Greek Goddess of love and beauty!

Today I am sharing with you my recipe for these cupcakes, which have a gorgeous vanilla sponge with added chunks of white chocolate suspended through and with a luscious Swiss meringue buttercream frosting. The decorations are personal preference and of course opt for whatever sprinkles etc you wish – just let the love flow and bake from the heart!

Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I am speedily posting these cupcakes that I want to share with you today before going out with my daughter this evening. I’m most looking forward to visiting all my ‘dear’ blogging friends tomorrow to view those new creations you been posting ;0)

Aphrodite’s Love Potion Cupcakes

Aphrodite’s Love Potion Cupcakes!

Makes approx 19 cupcakes

Ingredients
225g (8 oz) softened unsalted butter
225g (8 oz) caster (superfine) sugar
4 eggs, lightly beaten
1½ tsp vanilla extract
Approx 6 tbsp milk – you may need less
225g (8 oz) plain (all purpose) flour
2 tsp baking powder
Pinch of salt
100g (4 oz) white chocolate chips
For The Swiss Meringue Frosting
300g (11 oz) softened unsalted butter
75g (3 oz) vegetable shortening – I use Trex
300g (11 oz) caster (superfine) sugar
5 large egg whites
2 tbsp golden syrup or light corn syrup
Pinch of salt
1¼ tsp vanilla extract
Edible pink food colouring paste (optional)
Decorations
Sprinkles, sugar flowers, sprinkling sugar –or own preference

You will require 2 muffin trays lined with 19 paper-cases, a sugar thermometer for the frosting recipe and a piping bag with a star shaped tip.

Method

Preheat the oven to 180°C/fan 160°C/350°f/Gas mark 4. Sift the flour and baking powder together and leave aside for later. Beat the butter with the sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the vanilla extract until combined fully into the mixture. Fold through the flour gently with a large spatula or metal spoon until fully incorporated. Add a little of the milk at a time folding through gently until you have a good dropping consistency then lastly fold through the chocolate chips. Spoon the mixture with equal amounts into each muffin case then place into the preheated oven. Bake for 20-25 minutes until nicely golden on top or until a skewer inserted into the centre comes out clean. Leave in the trays to cool for 5 minutes before turning out to cool completely.

To make the Swiss Buttercream Frosting: I used a stand mixer for this – cream the butter and vegetable shortening until light and fluffy in colour and texture, but not too soft. Place the mixture into another bowl and leave aside for later. Wash the mixing bowl from the stand mixer ready for later. Place a saucepan with water onto simmer, in a heat proof bowl combine the butter, sugar, golden syrup or light corn syrup, egg whites and pinch of salt into the bowl and place on top of the simmering saucepan. Keep stirring frequently until all the sugar granules have dissolved and the temperature on the sugar thermometer reads 60°C/140°F. Using an electric mixer with the whisk attachment whip the egg white mixture in a clean bowl on a medium to medium high setting until the outside of the mixture bowl feels just cool enough to touch. The mixture will look white and fluffy and very thick. Add the butter mixture and vanilla and whisk again on a medium setting until the frosting is smooth, creamy and almost resembles whipped double cream. Dived the mixture equally , if using coloured frosting, into two separate bowls and add a little edible colour paste to one and stir through to make a pink frosting. Place the white icing into a piping bag fitted with a star nozzle and pipe the tops of half the cupcake batch with the white frosting add sprinkles of choice. Wash and thoroughly dry the piping bag and nozzle and fill with the pink frosting and continue to pipe the tops of the remaining cupcakes and add sprinkles of choice. Enjoy!

Wishing you a very romantic Valentine’s Day on Saturday and may your day be filled with amour too– Rosie x