Tempt Your Sweetheart With Cupcakes This Valentine’s Day

Tempt Your Sweetheart With Cupcakes This Valentine’s Day

Chocolaty Cupcakes Make the Perfect Sweet for Those You Love


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South San Francisco, CA & Modesto, CA.–(HISPANIC PR WIRE-BUSINESS WIRE)–January 16, 2008 –They’re cute, they’re sweet, and they’re perfectly proportioned. Cupcakes are not only one of the hottest food trends this year, but they’re also easy and fun to make at home. These Valentine’s Day cupcakes were created for the California Milk Advisory Board (CMAB) by renowned California pastry chef and dessert cookbook author Emily Luchetti.

— Coconut Puff Cupcakes, the ultimate easy-to-make chocolate cupcakes, are topped with rich vanilla buttercream frosting and showered with coconut flakes.

— Cocoa Cupcakes, stuffed with marshmallow cream and topped with a dollop of whipped cream, conjure up the warmth and perfect sweetness of hot cocoa.

A tip Luchetti offers bakers is to never skimp on ingredients. “For truly delicious cupcakes you need to start with high-quality ingredients, and the best cupcakes are made with real butter,” said Luchetti. “The rich, natural taste of butter gives cupcakes the ideal flavor and texture. I always use fresh, unsalted butter from California when I bake. I prefer unsalted butter for baking because it allows me to better control the amount of salt in the recipe. But, if you don’t have unsalted butter, salted works fine. Just be careful about adding extra salt.”

More tips for baking with butter and Valentine’s Day cupcake recipes from Emily Luchetti are available online at http://www.RealCaliforniaMilk.com.

To help consumers identify California dairy products, the CMAB created the Real California Milk seal. It certifies that butter and other dairy products bearing the seal are made exclusively with milk produced on California dairy farms.

California is the nation’s leading milk producer and also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.

About the California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s 2,000 dairy families. With headquarters in South San Francisco and Modesto, the CMAB is one of the largest commodity boards in the United States. The CMAB executes advertising, public relations, research and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese.

About Emily Luchetti

Emily Luchetti is a well-known and respected pastry chef and author of five dessert cookbooks, including her latest, “Classic Stars Desserts,” and is currently the pastry chef at San Francisco’s Farallon restaurant. She has received numerous awards and recognition from organizations and publications, including the James Beard Outstanding Pastry Chef Award. Emily recently appeared on “Martha Stewart” and has been featured in national newspapers and magazines, including Food & Wine, Bon Appetit, Martha Stewart Living, Newsweek and People. She is the co-host for the PBS series “The Holiday Table.”

Cocoa Cupcakes

Bite into one of these rich cocoa cupcakes for a gooey marshmallow surprise. Topped with airy whipped cream dusted with cinnamon, these chocolaty treats are sure to be a hit this Valentine’s Day.

Yield: 12 cupcakes

For Cupcakes:

1/2 cup cocoa powder

3/4 cup unbleached all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

8 tablespoons unsalted California butter, softened

1 cup, plus 2 tablespoons sugar

3 large eggs

1/3 cup California milk

3/4 teaspoon vanilla extract

1/2 teaspoon lemon juice

For Frosting:

12 tablespoons marshmallow fluff (for filling) Whipped cream Ground cinnamon

Cupcakes:

1. Preheat oven to 350 degrees F. Grease and flour insides of 12 muffin cups or insert paper liners.

2. In a small bowl, combine cocoa powder, flour, baking powder and salt; set aside. With an electric mixer, cream together butter and sugar until smooth. Add eggs one at a time, making sure each is incorporated before adding the next.

3. In a small bowl or measuring cup, stir together milk, vanilla extract and lemon juice. Note: mixture will curdle slightly.

4. With electric mixer on low speed, add one-third of cocoa and flour mixture to butter and sugar mixture, mixing until combined.

5. Add half of milk mixture and mix well. Mixing well between each addition, add another third of the dry ingredients, the remaining milk mixture and then the remaining dry ingredients.

6. Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 15 minutes. Cool for 15 minutes. Remove the cupcakes from the pans.

Cool completely before frosting.

Note: If you are using cupcake liners, insert a table knife along the inside of the cupcake mold and gently pry the cupcake out. If you are not using liners, remove the cupcakes from the pan by running a paring knife around the inside edge of each cupcake and gently the cupcake out.

Frosting:

1. Scoop a hole out of the center of each cupcake about 3/4-inch deep and 1 1/2-inches wide. Fill each hole with 1 tablespoon of marshmallow fluff. Cover with plastic wrap until ready to serve.

2. Just before serving, place a large dollop of whipped cream on top of each cupcake. Dust with ground cinnamon and serve immediately.

Coconut Puff Cupcakes

This classic cupcake combines rich chocolate cake with vanilla butter cream frosting. Piled high and showered with flaky coconut for a touch of winter fun.

Yield: 12 cupcakes

For Cupcakes:

1/4 cup firmly packed dark brown sugar

3/4 cup granulated sugar

1 cup plus 2 tablespoons flour

1/4 teaspoon kosher salt

1/3 cup cocoa powder

1 1/2 teaspoons baking soda

1 large egg

1/2 cup milk

1/2 teaspoon lemon juice

1/2 cup water

5 tablespoons unsalted California butter, melted and cooled to room temperature

For the Frosting:

1 1/2 sticks unsalted California butter, room temperature

1 1/4 cup powdered sugar

1 teaspoon vanilla extract

3 cups shredded coconut

Cupcakes:

1. Preheat oven to 350 degrees F. Grease and flour insides of 12 muffin cups or insert paper liners.

2. In a large bowl, whisk together brown and granulated sugar, flour, salt, cocoa powder and baking soda.

3. In a medium bowl, whisk together egg, milk, lemon juice, water and melted butter.

4. Add wet ingredients to dry ingredients and mix until evenly combined.

5. Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove cupcakes from the pans. Cool completely before frosting.

Note: If you are using cupcake liners, insert a table knife along the inside of the cupcake mold and gently pry the cupcake out. If you are not using liners, remove the cupcakes from the pan by running a paring knife around the inside edge of each cupcake and gently the cupcake out.

Frosting:

1. With electric mixer, beat butter until light and fluffy. On medium speed add powdered sugar one-third at a time, beating well after each addition; scrape down bowl with spatula as necessary.

2. Mix in vanilla extract. Increase speed to high and beat until light and fluffy, about 5 minutes.

3. Frost cupcakes. Sprinkle shredded coconut over the top of each cupcake.

Recipes Provided Courtesy of the California Milk Advisory Board

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Tempt Your Sweetheart With Cupcakes This Valentine’s Day