Valentine’s Day. It’s usually a lover’s holiday, right? Well this year, both of our men are studying too hard to celebrate so we decided to have our own party. Chrissy and I are going to Enoteca Adriano again to celebrate something a bit different. This year it isn’t just about the men in our lives, it’s a celebration of all the things we love in life. Mainly great Italian food and neon pink mini cakes with Nutella filling…
This isn’t just any mini cake. It is a vanilla bean mini cake with a Nutella filling and topped with a pink vanilla cream cheese frosting. Try coming up with a recipe title for that…
First you’ll want to mash together the sugar and butter with a spoon — mashing it prevents too much mixing which makes dense cakes.
Beat in the other ingredients.
Spoon the mixture into your giant cupcake holders (found at your local cooking store) filling them half way and bake!
Once they are done you will use a pastry bag and tip to squeeze some Nutella into each one:
Do us a huge favor and don’t use a Ziploc bag like we did. This WILL happen:
Major blowout on the side of the bag. There was no rescuing these poor little cakes. Good thing we love Nutella.
Oh, and we didn’t learn from our lesson the first time and tried yet another baggy. The decorating tip proceeded to shoot out of the bag and into the center of a cake.
They should look more like this:
Moving on to the Vanilla Cream Cheese Frosting. Try not to to eat it all before you top your mini cakes. This sounds like an easy thing to do but trust me on this one. You will need to hide it from your significant other, the kids, your mom, brother and the dog or it won’t last 5 minutes.
Check out those vanilla bean seeds! MmmMmMm.
How to make a vanilla bean mini cake with a Nutella filling and topped with a pink vanilla cream cheese frosting:
Cupcake Ingredients: Makes 12-18 gigantic cupcakes
1 cup flour
1 3/4 tsp baking powder
2 tsp vanilla extract
1 cup sugar
1 stick butter, softened
1/2 cup milk
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and baking powder.
**Little Yellow Note: Remember that it’s always best to sift the dry ingredients, to ensure there are no clumps!
3. In a mixing bowl, combine sugar and butter together with a spoon. Beat in eggs, one at a time, mixing well. Add the vanilla.
4. Beat in the dry ingredients with the creamed butter mixture.
5. Add milk and mix in by hand (you do not want to over-beat the batter!)
6. Spoon into gigantic cupcake holders, filling them up halfway (these holders are free-standing and do not require a muffin pan).
7. Bake for 18-20 minutes, testing with a toothpick.
8. While still warm, pipe the Nutella into the center of the cupcake. Let cool.
Cream Cheese Frosting Ingredients:
**Little Yellow Note: we halved this recipe from the Cake Dutchess, and added a little extra cream cheese and substituted vanilla bean paste for vanilla extract.
- ¼ cup butter (1/2 stick), softened
- 6 oz of Philly cream cheese (3/4 of a package), softened
- 1-2 cups of powdered sugar
- 1 teaspoon of vanilla bean paste (or vanilla extract)
- red food coloring (as much as needed)
- colored sprinkles to top
1. Beat the butter and cream cheese until smooth. Add in the vanilla bean paste, along with desired amount of powdered sugar (to taste) and drops of red food coloring and beat until desired sweetness and color is reached.
2. Top cupcakes with Vanilla Bean Cream Cheese Frosting and lots of Valentine’s sprinkles!
From the Little Yellow Kitchen,
Chrissy & Lauren