Raspberry Cream Love Cakes

Raspberries and cream

 (real heavy whipping cream)

are the stars of these lucious little dreams.

This is like biting into the most heavenly cloud of

perfect raspberry cream.

Lynn over at

 Happier Than A Pig In Mud is having

a party on Valentine's Day (posting the 13th).

  Come over and post

about your favorite kitchen gadget.

How am I going to pick?

Well, here is a new fun gadget.

Lynn inspired me to run to Williams Sonoma and buy

this cupcake corer.  She had posted a yummy chocolate

cupcake with cream filling.  That delicious image was

planted in my brain and now I had to have the 

corer too!

 I usually split my larger cupcakes

and fill them, but this way, you don't have to remove

the  cupcake wrapper.  I can't get enough frosting and

filling.

I love my cupcakes just a little larger than normal, so

I carefully place the jumbo cups into a regular muffin

pan and fill about half full - to the top of the metal

pan. 

I made my favorite chocolate cupcake but added 1/3 C.

raspberry jam in place of 1/3 C. of the liquid

to get a little raspberry goodness in the cake too.

Now the cupcakes are baking in the oven and I am

starting to make some fun roses for the cupcakes.

Place granulated sugar on your counter and begin to roll

out a jelly candy, like these hearts, turning to coat both

sides.  Roll until thin.

Pinch off a small piece of the outside edge of the rolled candy

and roll into a cone to make the center of the rosebud.  Continue

adding small pieces using only the outside edge of the rolled

candy so you get a nice edge on your petals, and pinch together

at the bottom.  Use about 2 the first time around the center and

then 3 for the next time.  You can make these as big as you

want.  These are sooooo easy as the candy just sticks at the

bottom and holds together so well.

Place 2 C. heavy whipping cream in a large mixer bowl and

using your whip attachment, begin whipping the cream.  When it

begins to start to set up add 1/2 C. thick raspberry jam. Continue

to beat until thick and fluffy.  Add a drop of pink food coloring

if desired to make it a pretty pink.

I found this beautiful jar at the store and it was thick and

perfect for the filling and frosting.

Now, the fun new gadget.  You just press it into the cupcake

and twist.  I found I got more out when I held the cupcake

upside down and twisted.  More out of the center means

more filling!

Pipe the raspberry whipped cream into the center.

My other inspiration came from all of these fun

Wilton products that I found at Wal Mart in the

Valentine's aisle.  They had these wonderful red and

pink foil wrappers, and the sanding sugar and sprinkles

and puffy heart picks.

I had fun experimenting, making a rose out of a small

white candy heart too.

No, they weren't too pretty to eat, I had no problems!

Wow, the raspberry cream with the moist chocolate

cupcake!  This spells love for me.

They didn't last long as they were whisked off to

neighbors for a little Valentine's treat.

These treats will be going to the following parties

Pink Saturday

Favorite Things

Sweets For A Saturday

Seasonal Sundays

Favorite Kitchen Gadgets

Made by You Mondays