62 THE QUEENS COURIER • VALENTINE’S DAY • FEBRUARY 1, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
valentine’s day
Cupcakes for every occasion
Maybe it’s the single serve proportions,
perfect cake-to-icing ratio or approachability
of this iconic treat, but America’s
love aff air with cupcakes is holding
strong. Th ese tasty treats can be adapted
to any occasion, and whether it’s a favorite
holiday, birthday bash, girl’s night out
or just because, the color, sweetness and
fun of cupcakes makes people smile.
Th ink of cupcakes as a blank canvas easily
personalized with the right tools. For example,
Wilton has products to make it easy for
bakers and decorators of all skill levels to
make their cupcakes amazing, no matter the
occasion. Wilton’s new book, “Cupcakes!”
is available at your nearest craft store and
www.wilton.com, and showcases unique
tips, techniques and products for swirling
your way into cupcake greatness.
• Play Dress Up. Add personality with
playful baking cups — from vibrant
stripes to pretty polka dots to festive
fl owers. Top off your favorite cupcakes
with cookie decorations; try a Shamrock
for St. Patrick’s Day or an apple for an
unexpected teacher’s gift on the fi rst day
of school.
• Entice with Icing. Play with icing color
to add visual interest — think icy blue
for a wintry treat or pale yellow for
autumn. Sprinkles are an easy way to
make icing sparkle. Sugar gems create
an eye-catching crystal eff ect, and
seasonal toppings add an extra special
touch.
• It’s Hip to be Square. Round out your
cupcake repertoire with Wilton’s
Square Cupcake Pan and baking cups;
the square shape is a fresh take on
everyone’s favorite treat.
Colorful Cupcake Trio
Each cupcake serves 1
You’ll Need:
Pink Wave, Black and White Doily Kit
or Warm Stripes Square Baking Cups
Favorite cupcake recipe or mix
Ready-to-use White Decorator Icing
Rose Icing Color (Ombre Cupcakes)
Pink Sugar Gems (Sugar Striped Square
Cupcakes)
Lemon Yellow Icing Color (Zebra Lace
Cupcakes)
Zebra Icing Decoration (Zebra Lace
Cupcakes)
Preheat oven to 350°F. Place wave or
solid black baking cup in standard muffi
n pan; place square baking cup in square
cupcake pan.
Prepare cupcake batter per package or
recipe instructions. Pour cupcake batter into
prepared pan. Bake 18 to 20 minutes or until
toothpick comes out clean when inserted in
center of cupcake. Remove pan to cooling
grid; let stand 10 minutes. Remove cupcakes
from pan; cool completely.
Rose Ombre Cupcakes
Divide icing, and tint six shades of
rose from dark to very light. On top of
cooled cupcake, using a tip 12 and the
darkest rose icing, pipe large dot in center;
add ring around dot at edge of cupcake.
Switch to a slightly lighter shade of
rose icing and, with tip 12, add another
large dot to center top of cupcake, make
a second ring around the inside edge of
the fi rst ring. Continue piping next three
shades of lighter rose icings with tip 12
and create smaller rings of icing on the
inside edge of the previous ring. Once at
the center using the lightest shade of rose
icing, pipe one last ring around top with
tip 12, adding a swirl.
Sugar Striped Square
Cupcakes
Using white icing and tip 12, cover top
of cooled cupcake with large zigzag. Top
with Pink Sugar Gems.
Zebra Lace Cupcakes
Tint icing yellow. Add tip 12 swirl to
top of cooled cupcake. Add Zebra Icing
Decoration.
Swirl Like a Pro
To prepare, start with cupcakes that
have been baked according to package
directions, in the baking cup of your
choice, and fully cooled. Place a coupler
and a large round tip (like a 12 or 2A) on
your Wilton decorating bag; fi ll with the
icing of your choice.
1. Hold the decorating tip approximately
1/4 inch above the cupcake at a 90
degree angle to the cupcake. Starting at
the center, pipe a large dot of icing onto
cupcake top.
2. Pull the dot of icing to the outer edge
of cupcake and begin piping a spiral of
icing around the cupcake top, working
inward and upward.
3. Once at the center, stop pressure and
pull tip away. It’s as easy as that.
For more unique decorating ideas visit
www.wilton.com.
Courtesy Family Features
Bite-sized Valentine’s Day treats
Nothing says “I love you” on Valentine’s
Day more than heart-shaped, homemade
treats. Th is year, try individual treats to
make each gift recipient feel extra special.
You’ll love the fact that they are simple
to create.
“Th ough small in size, mini-treats deliver
a big message to all of the Valentines on
your list,” said Nancy Siler, vice president
of consumer aff airs at Wilton.
“Decorating these treats is quick and easy
thanks to Candy Melts Candy – a pantry
staple for any decorating project.”
With a little help from Wilton you can
bake to your heart’s desire this Valentine’s
Day.
We Heart Valentine’s Day – Hearts are
by far the top shape of the season. From
giant heart-shaped cookie pans to cookie
cutters to Heart Pop pans, Wilton has a
variety of bakeware options.
A Sweet Heart for Your Sweetheart –
Create mini cakes, brownies or cookies
with the Bite Sized Heart Dessert Shell
pan. Once cooled, drizzle with red, pink
and white colored Candy Melts candy
for the perfect personalized heart-shaped
treat.
Homemade Box of Chocolates – Make
your own candies using shaped Candy
Molds. Choose between hearts, lips, fl owers
and more. Fill the mold with the
Candy Melts candy, color and fl avor of
your choice, and watch as you melt the
hearts of your Valentines.
Give a Little Love – Valentine’s Day is a
top gift -giving holiday. Give your madefrom
the-heart homemade treats the
gourmet treatment with festive packaging
like heart-shaped boxes, colorful gift bags
and brightly colored baking cups.
Chocolate Heart Petit Fours
Makes about 40 mini cakes
1 cup all-purpose fl our
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter,
soft ened
2/3 cup fi rmly-packed brown
sugar
1 egg
1/2 teaspoon pure vanilla
extract
2/3 cup buttermilk
1/2 cup peanut butter,
chocolate fudge
ice cream topping or cherry
pie fi lling
2 containers (14 ounces each)
Chocolate or Vanilla Icing
Glaze (optional)
Jumbo hearts sprinkles (optional)
Preheat oven to 350°F. Prepare 24 cavity
bite-sized heart dessert shell pan with
Cake Release pan coating.
In large bowl, combine fl our, cocoa,
baking powder, baking soda and salt.
In large bowl, beat butter and sugar
with electric mixer until light and fl uff y.
Add egg and vanilla extract; beat until
well combined. Alternately add fl our mixture
and buttermilk in three additions,
beating until just combined. Spoon one
tablespoon batter into each pan cavity.
Bake 9-11 minutes or until tops of cakes
spring back when touched. Cool in pan
10 minutes. Cool completely on cooling
grid.
To decorate, place cakes on cooling grid
with cookie pan below. Pipe 1/2 teaspoon
peanut butter, chocolate fudge or cherry
pie fi lling into shell; fi ll only to top of
cavity. If desired, warm glaze according to
package instructions; carefully pour over
shell and tap pan to smooth. If desired,
add jumbo hearts sprinkles.
Courtesy Family Features
RICHER’S BAKERY & CAFÉ
HAPPY VALENTINE’S DAY
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BUY 1 LB OF RUGALACH & GET 1/4 LB FREE
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MON-SAT: 6AM-7PM SUN: 6AM-6PM
(Exit 32 off LIE Service Road)
718-631-7004
ENJOY BREAKFAST & LUNCH
WITH YOUR VALENTINE
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