Valentine’s Day Doughnut Cupcakes

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Love conquers all.

Romantic love, enduring love, platonic love, fleeting love, for-the-love-of-the-game love, familial love, unconditional love, tested love… but especially food love.

Romantic love is wonderful and worth celebrating, but without food love –that is, a fervent passion for the edible world– even romance seems a little less deep. Think about it: what’s romance without food? People bond over food. First dates and lunch dates and leave-the-kids-at-home dates. Familial love, too, is built on a foundation of culinary tradition. If not for food love, what would we all be doing on Thanksgiving? Or at birthdays devoid of that perfectly imperfect homemade cake? (Okay, that’s a really sad, depressing thought…)

Food is fuel, sure. But it’s also the most intimate relationship we have (and no, I’m not talking about making it to third base with your favorite waffle-cut fries). There’s a pearl of truth in the phrase, “you are what you eat,” and it has to do with the fact that, at some level, our relationships with food dictate our relationships with people– and by extension, our happiness.

This Valentine’s Day, nurture your food love and the rest will follow. Go all the way with these strawberry-infused pink velvet cupcakes topped with pink marshmallow buttercream, freeze-dried strawberries, and mini vanilla glazed doughnuts– what’s not to love?

Don’t have a mini doughnut pan? Order one on Amazon! | $7

*The pink velvet base is adapted from Love From The Oven‘s gorgeous Pink Ribbon Pink Velvet Cupcakes. Christi’s recipes are always amazing; be sure to check out her blog!

Valentine’s Day Doughnut Cupcakes

Valentine's Day Doughnut Cupcakes

Valentine's Day Doughnut Cupcakes

Valentine's Day Cupcakes

Ingredients

    For the pink strawberry cupcakes:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Several drops pink food coloring
  • 3/4 cup fresh strawberries, diced
  • For the marshmallow buttercream:
  • 4 cups powdered sugar
  • 1 (13 oz) jar Marshmallow Fluff
  • 1/2 cup (1 stick) unsalted sweet cream butter, softened
  • 1 teaspoon pure vanilla extract
  • 4 oz (1/2 block) cream cheese
  • Several drops pink food coloring
  • 2/3 cup Freeze-dried strawberries
  • For the vanilla glazed doughnuts:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 Tablespoon butter, melted
  • 1 large eggs
  • 1/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • For the glaze:
  • 1 cup confectioners' sugar
  • 1 Tablespoon whole milk
  • 1/2 teaspoon pure vanilla extract
  • Sprinkles of choice

Instructions

    Cupcakes:
  1. Preheat oven to 350 degrees F and line a muffin pan with desired cupcake liners
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy
  3. Add eggs, one at a time, mixing well after each
  4. Add vanilla extract and mix
  5. In a separate medium-sized mixing bowl, whisk together four, baking powder, baking soda, and salt
  6. Add roughly half the dry ingredients to wet ingredients and mix
  7. Add buttermilk and mix
  8. Add remaining dry ingredients and several drops food coloring, mix well
  9. Fold in diced strawberries with a wooden spoon
  10. Spoon batter into muffin pan until each well is about 2/3 full
  11. Bake for 19-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean
  12. Remove cupcakes from pan and allow to cool on a wire rack for 15 minutes
  13. Buttercream:
  14. Beat together butter and cream cheese until smooth with an electric mixer fitted with a paddle attachment (the fluff is too sticky and will get stuck if you use the whisk attachment)
  15. Add fluff, powdered sugar, vanilla, and pink food coloring and beat until smooth
  16. Pipe buttercream onto cooled cupcakes
  17. Place freeze-dried strawberries in a ziplock bag, seal, and firmly crush berries into a powder with a rolling pin
  18. Remove strawberries from bag and sprinkle judiciously over cupcakes
  19. Doughnuts:
  20. Preheat oven to 325 degrees F
  21. Spray a mini doughnut pan with non-stick cooking spray
  22. In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt
  23. Add butter, eggs, nutmeg, and cinnamon, beat with a whisk until smooth
  24. Fill doughnut pan 2/3 full
  25. Bake for 8 minutes
  26. All doughnuts to cool in pan for 5 minutes
  27. Remove doughnuts from pan and allow to cool for another 15 minutes
  28. Glaze:
  29. Once doughnuts are cool, mix together powdered sugar, hot water, and vanilla in a small mixing bowl with a whisk
  30. Dip tops of doughnuts in glaze, sprinkle with desired topping, and allow icing to harden
  31. Once icing has hardened, place doughnuts on top of cupcakes

 

Valentinesresized*Need some bubbly to go with those strawberries? Try these Prosecco Cupcakes!

Comments

    • Kailley @ Kailley's Kitchen says

      Thank you, Mara! It took a lot of working and reworking to get a few photos I was satisfied with, but it was worth it for the finished product!

    • Kailley @ Kailley's Kitchen says

      Thank you!! And yes, they definitely satisfy a sweet tooth or two :) I usually have to give 95% of my baked goods away to friends and family after I make them, because I’m pretty sure I’d polish them ALL off if given the chance!

  1. says

    These are so so pretty!!! I’m in awe of your food styling. Sadly, I’m not sure if my bf would be the best one to appreciate the utter GENIUS of these beautiful cupcakes, but I still might give these a go for V-day :)

    • Kailley @ Kailley's Kitchen says

      Thank you so much, Lindsey! I got my mini doughnut pan on Amazon– it was pretty inexpensive! I’m anticipating I’ll be getting a LOT of use out of it =) You should definitely snag one!

    • Kailley @ Kailley's Kitchen says

      Thank you! And no, I didn’t not make the flower on top. I’m sure you could fashion a very similar one out of pink-colored fondant, though! I’ve built a sizable collection of props to use for photos– these dried flower pods are one of them.

  2. says

    I LOVE this! Your picture is beautiful!!! My girls want me to make these for their class… Mine won’t be as pretty but thanks for the inspiration!

    • Kailley @ Kailley's Kitchen says

      Thank you! And they are absolutely sinfully delicious– I have to pawn them off on whoever I can ASAP to save myself to eating them all!

    • Kailley @ Kailley's Kitchen says

      Aww, thank you, Gina! It’s taken me a while, but I think I’m finally getting this whole cupcake decorating thing down :) My next mission is to hone my regular cake decorating skills (which, at this point, are virtually non-existent)– so much tougher!!

    • Kailley @ Kailley's Kitchen says

      Haha thank you! Once I get an apartment with a double-oven setup (okay, or even just apartment that’s more than the 500 sq. ft. space I’m in now), I definitely think I’d like to start doing large orders for weddings/events!

    • Kailley @ Kailley's Kitchen says

      Aww, thank you so much, Margo! I really, really appreciate that, and I’m thrilled that you enjoy my recipes!

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