Sweet Little Things: A Valentine’s Day Tea Party

DIRECTIONS

1. Combine brownie mix, water, oil and egg in a large bowl and mix accordingly to package directions. Set aside.
2. Insert cake pop plates into Babycakes Triple Delight Multi-Treat Maker, plug in and preheat according to manufacturer’s instructions.
3. When green “ready” light switches on, open treat maker and fill cake pop molds completely until level with top. This is more than manufacturer recommends for standard cake because brownies don’t rise as much.
4. Close lid and bake until a toothpick inserted in cake pops comes out clean, about 8 – 10 minutes (again, this is longer than manufacturer’s instructions).
5. Carefully remove cake pops using a rubber spatula and place in a cake pop mold or empty egg carton. Allow cake pops to cool completely.
6. Meanwhile, combine chocolate chips and Nutella in a microwave safe bowl. Microwave for 1 minute then stir with a rubber spatula until mixture is smooth.
7. Dip the end of each lollipop stick into chocolate before inserting into cooled cake pops. Set on a stand (or use an inverted colander) and allow to dry for 10 minutes.
8. When sticks are securely dried, drizzle each cake pop with melted chocolate mixture until evenly coated. Decorate with sprinkles if desired. Place each cake pop back on cake pop stand or inverted colander and allow to dry completely.
9. Cake pops can be stored in an airtight container for up to 2 days.

DIRECTIONS

For the Cupcakes:

1. Place freeze-dried strawberries in a food processor and pulse until they reach a fine powder.
2. Add flour, sugar, baking powder and salt and pulse until the mixture is evenly combined. Add butter and vanilla and pulse, adding the strawberry puree through the funnel until the mixture becomes a smooth batter. Set batter aside.
3. Insert cupcake plates into Babycakes Multi-treat maker, close machine and plug it in. Wait until the green light switches on, then line each well with a cupcake paper.
4. Fill each cupcake paper about 2/3rds full (about 2 Tablespoons) and bake for about 4 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
5. Use a spatula to carefully move cupcakes to a rack to cool. Repeat using remaining batter.
6. When cupcakes have cooled frost using Strawberry Cream Cheese frosting (see below) and decorate as desired.

For the Frosting:

1. Place strawberries in a food processor and puree until smooth. Set aside.
2. In the bowl of an electric mixer combine butter and cream cheese and beet with the paddle attachment until light and fluffy.
3. Reduce speed and slowly add the confectioner’s sugar. Beat to combine.
4. Add vanilla and 1 ½ tablespoons of strawberry puree and beat just until smooth. Place frosting in the refrigerator until slightly firm before frosting cupcakes.