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| Photo credit Kat Teutsch |
Valentine’s day is just a month away and we’ve got some delicious treats to share with you in the coming weeks. But when these adorable little Lovebug Cupcakes popped into my inbox, I just couldn’t resist sharing them with all of you! They are featured in the February edition of Woman’s Day magazine, which is on sale at newsstands nationwide.
These little Lovebug Cupcakes are not only super duper adorable, but they’re easier to make than you’d think! They would be a hit at your child’s Valentine’s party!
Chocolate Lovebugs
active 15 min total 25 min (plus decorating) makes 24 mini cupcakes
cost per cupcake 27?
You’ll need:
- Mini paper liners
- ? cup granulated sugar
- ? cup all-purpose flour
- 3 Tbsp unsweetened dark cocoa (not Dutch-processed)
- 1 tsp baking powder
- ? tsp kosher salt
- 4 large egg whites
- 2 Tbsp canola oil
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate, finely chopped
- Royal icing (recipe below) and decorations
1. Heat oven to 400?F. Line a 24-cup mini muffin pan with paper liners.
2. In a large bowl, sift together the sugar, flour, cocoa, baking powder and salt.
3. In a medium bowl, whisk the egg whites until foamy, then whisk in the oil and vanilla. Add the egg white mixture to the flour mixture, stirring just until moistened. Fold in the chocolate.
4. Divide the batter among the lined muffin cups and bake until a wooden pick inserted into the center comes out clean, 7 to 9 minutes. Remove from pans and let cool on wire racks. Decorate as desired.
Per cupcake 99 cal, 2 g fat (0 g sat fat), 0 mg chol, 51 mg sod, 1 g pro, 18 g car, 0 g fiber
Royal icing and decorations
- 3 large egg whites
- ? tsp cream of tartar
- 1 lb confectioners? sugar
- Red gel paste food coloring
- Red, pink and white medium nonpareils
- Red, pink and white sugar hearts
- Sanding sugar, for decorating
1. Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
2. Reduce the speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.
3. Separate into bowls and tint different colors. Transfer ? of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding; place in separate resealable bags; snip of the corners.
4. Using the thicker icing, outline lovebug wings on the cupcakes, then flood using the thinner icing. Decorate while the icing is still wet. For multiple colors, let each icing dry before applying another.
