After Valentine’s Day Cupcakes
Mar. 27, 2012 5:45 pm
Updated: Dec. 30, 2013 5:21 pm
We had a brief hiatus (dealing with a family crisis), but we are back. Although we have not posted recently, we have still been creating treats. We will catch you up soon with what we made. For now, we will show you what we made using our “After” Valentine’s
Day goodies. I know … Valentine’s Day was a month and a half ago, so why are we still talking about it? Well, this is what happens when: 1) you go goofy withMichael’s after
holiday sales and 2) you feel like brightening up your day with a splash of red and a dash of hearts. :) Ok, on to the treats …
Keeping It Simple
For these sweets, we kept it simple by using mix recipes (Betty Crocker SuperMoist Strawberry and Duncan Hines Moist Deluxe Devil’s Food – baked separately). I was more interested in seeing how well Non-Fat Milk baked vs using Whole Milk. We traditionally
use whole milk in our recipes, but I wanted to try out some healthy substitutions. (Yes, making sweet treats can be a bit hazardous.) We followed the recipes on the boxes except we used Non-Fat Milk versus Water. To my surprise, I thought they turned out
well. They baked just as high and looked just as good as other cupcakes we made.
My Daughter Said …
“They are great. They are very, very pretty because of the sprinkles and the candy melts. The chocolate (Devil’s Food) ones are my favorite because of how they taste. I do like the strawberry ones, but I like the chocolate better. They were hard to eat
because of my wiggly tooth. I think they will be better when my wiggly tooth is gone.”
(From Mom) The talk about her “wiggly tooth” cracked me up!
Why Milk Vs Water?
You may have noticed that the recipe called for water vs milk, so you may be wondering why we used milk at all. We started to use milk when we bought our Bake
Pop pans. If you are not familiar with them, Bake Pop pans make it easy to make those cute, little, round cake pops. When reading their instructions, they said to substitute the water in the cake mix for milk, so we dutifully followed. After a few batches,
I started to wonder why. Does milk help make the cake pops denser and stay on the sticks better? I don’t know, but I would love to understand the science of it all. If you know, please feel free to comment and educate us.
Did We Use Anything Special or Different for these Sweets?
What Did We Learn from this Project?
Using Non-Fat Milk works just as well as Whole Milk
The new spring weather affects the shelf life of our treats. After packaging, we quickly moved them to the fridge because they were starting to melt.
Our pictures look better on my new camera (Canon PowerShot G12) than on my iPhone. We are still learning how to work this thing, but we thought they looked good.
Wiggly teeth don’t eat through candy melts so well
Until next time …
“M” from MD Sweets
MD Sweets Mini Cupcakes
MD Sweets Mini Sweetheart Cake
MD Sweets Mini Cupcakes