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Cupid Cakes








Messermeister, a local knife Company is conducting a fun Cupcake Contest!
Consider entering your favorite cupcake!  I entered “Call Me Cupid” cakes-

Cupid Cakes…
1/2 c. butter
1 1/2 c. sugar
3 eggs
2 t. vanilla extract
2 c. ‘Swans Down’ cake flour
1 t. baking powder
1 t. baking soda
pinch of salt
3/4 c. cocoa powder
1 c. water
1 c. sauerkraut (surprise!)

Preheat oven to 350º

Drain off the sauerkraut juice, then rinse it well with water five times or so.
Let drain, then press extra liquid out of your fine strainer.

Cut the sauerkraut with kitchen shears.
(I suggest you cut it somewhat fine so your cupcake eaters don’t balk at the thought of it‐
If they don’t know, they will love these delicious, moist cupcakes!)

In a mixing bowl:
with an electric mixer; cream the butter with sugar, until it is mixed through
& looks a bit gravel‐like.

Beat in eggs, one at a time. Add vanilla extract & mix well.

In a separate bowl;

Sift together flour, baking powder, baking soda, salt & cocoa powder.
Add large spoonfuls of the dry ingredients to the wet ingredients, each time
also add water.  Continue the steps until all ingredients (except sauerkraut) are mixed together.
Be sure to scrape down the sides of your bowl after each addition.

Stir in:
Sauerkraut, then mix by hand- gently but thoroughly.

Line the cupcake pan with cups, & fill each up with about 1/2 c. batter,
or about 3/4 way up the ‘cup’.

Bake @ 350º for about 18‐20 minutes.

(Rather than use a timer, I like to gauge the process by the amazing smells wafting
through my home. If you’re easily distracted, use a timer‐ & YES I’ve ruined a few things…)

Test with a toothpick; stick it in the middle‐ if it comes out clean, they’re ready!


In a double‐boiler, or over very low heat;
one 6‐ounce package of semisweet Baker’s Chocolate Squares
4 T. butter
Once melted, remove from heat.  Set aside to cool for a few minutes.

Mix into cooled chocolate mixture;
1/2 c. sour cream
1 t. vanilla extract
pinch of salt

To a mixing bowl, then using an electric mixer, gradually add:
2 1/2 c. – 2 3/4 c. powdered sugar & beat well.

Don’t try to frost warm cupcakes.  Let them fully cool.
Swirl on the rich chocolate frosting.

Decorative Frosting Topper
3 T. sour cream
3 T. ‘whipped’ cream cheese
1 T. red beet, peeled (grate very fine with a ‘zester’)
6 or 7 T. powdered sugar
1/2 t. vanilla extract

Red dusting sugar (sprinkle over at the end)

Mix together:

The finely grated beets, with the sour cream & cream cheese.
Scrape sides & mix well, then add vanilla extract.
Let it stand for a few minutes to take in the glorious color of the beet-

With an electric mixer: the powdered sugar; one tablespoon at a time.
Sweeten to taste.  (remember the chocolate frosting is sweet & this is just intended for an accent design
atop the cupcake)

I like to make a ‘heart’ design on each cupcake, then I dust each one with
red ‘dusting’ sugar.

GO FOR IT! Surprise your Valentine!


*nutritional information; sauerkraut & beets have Vitamin A, Vitamin C, Calcium, Iron & Fiber*



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