Warning! Mushy-gushy, lovey-dovey stuff ahead!
It's Valentine's eve and it's hub's birthday and it's extra special this year because the 15th day of Chinese New Year which is also known as the Chinese Valentine's Day falls on Valentine's Day! So, it's hard not to be all lovey-dovey with a double shower of love :)) I read that it only happens once in 22 years.
We don't really celebrate Valentine's but it never passes by unnoticed since it falls on the day after hub's birthday.
Happy Birthday, hubs! Had to make do with cupcakes as we have been facing water disruption for the 5th day now. Terrible horrible it is! We have not had a decent homemade meal since. Decided to go with this One Bowl Ultimate Chocolate Cupcake after contemplating whether to buy one, after all it's just one (well, 3 actually for me) that requires washing when the job is done.
It really is a pretty simple recipe, this is my second time making it. Most of the time i do without frostings (don't really fancy it and the other reason being i am pretty bad at it) but since it's for a special occasion i gave it an attempt. I followed this Pierre Herme salted caramel frosting that was recommended by Janine of Un Pastiche. It tasted quite unique with some saltiness cutting across the overall sweetness from the buttercream and cake.
Mushiness overload with heart shaped sprinkles, red ribbons and a decorated fork to melt my sweetheart!
Happy Valentine's Day to all my friends out there!
Chocolate cupcakes - Here
Salted caramel sauce - Un Pastiche who adapted from Pierre Herme (1/3 of original recipe)
- 50g sugar
- 55g heavy cream
- 10g unsalted butter
- 3g sea salt (best if you have fleur de del)
Frosting- Un Pastiche
- 125g unsalted butter
- 110g icing sugar
- 25g salted caramel sauce
Salted caramel sauce:
- Heat sugar in a deep saucepan (preferably stainless steel or light coloured pot so that you can see the colour change) and allow it to caramelize.
- When the sugar turns brown, remove from heat and add butter.
- Add cream and be careful of any splatters. If the cream is at room temperature, it will not splatter as much.
- Put the saucepan back onto the heat and cook until it reaches about 108°C on a candy thermometer. Recommendation from Janine : If this is your first time making caramel, I would recommend the use of a candy thermometer for accuracy. If you don’t have a candy thermometer, it is the “thread” stage, which means that the caramel will form thin threads in cold water and it’s the stage right before the caramel darkens quite dramatically. Once you reach 108°C, remove the pan from heat and allow it to cool.
- Add in the sea salt, and mix until it is completely dissolved. The sauce must be completely cool before you make the frosting.
- Ensure unsalted butter is at room temperature. In a large mixing bowl, beat the unsalted butter until light and fluffy.
- Add in the sifted icing sugar all at once. Continue beating until all the icing sugar is well incorporated and the butter becomes slightly more ‘stiff’.
- Add in the cooled salted caramel sauce, and continue beating until well incorporated. Scoop the frosting into a prepared piping bag. If the frosting feels ‘soft’, refrigerate for about 20 minutes before using. Pipe as desired onto the chocolate cupcakes.
- Drizzle some salted caramel sauce on top of the frosted cupcakes if desired.