Valentine's Day Sour Cream Cutout Cookies Personalized with White Chocolate Names

Happy Valentine's Day! 

Nothing says I love you more than a soft cutout sugar cookie with buttercream frosting and personalized with your name in chocolate

I made these for my daughter and her friends Valentine's Day. 

They will be celebrating one of the girls 16th birthday. 

The birthday girl is a huge fan of Harry Potter so I personalized 5 of the cookies with their names and then added a few Harry Potter decorations as well as a Sweet 16 decoration.

I decorated the cookies with buttercream frosting and then made their names and Harry Potter decorations with white chocolate candy coating. It's real simple, just print out the names and.or decorations and then trace ontop of wax paper. The peel off easily and then can be placed on top of a freshly frosted cookies.

Below are the recipes for the cookies and buttercream frosting and 

a tutorial for making chocolate names and designs.

Sour Cream Cutout Cookie Recipe:

Sour Cream Cutouts:

Ingredients:
2 cups sugar
1 cup sour cream
3 eggs
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
5 1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 tsp. almond extract
1/4 tsp. salt
 
Makes 10 dozen cookies

Directions:
In large mixing bowl, combine sugar, sour cream, eggs, butter and shortening. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, baking soda, vanilla, almond extract and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours, or until firm. Note: this dough is very soft, don't worry. Let it chill for a few hours and it will be perfect to roll out and cut. 


Heat oven to 350 degrees. On well-floured surface, roll dough to 1/4 inch thickness (don't cut any thinner). Using 3 inch cookie cutters, cut desired shapes into dough. Place shapes 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes, or until edges are light golden brown. Prepare frosting as directed. Decorate cookies as desired. Let dry completely before storing. Freeze well unfrosted.

Buttercream Frosting:

Ingredients:
1/2 cup unsalted butter, softened
1/4 cup shortening
5 cups powdered sugar
2 teaspoon vanilla extract
1/4 cup milk
pink food coloring


Directions:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

Add powdered sugar, and vanilla extract until crumbly. Gradually add milk until frosting reaches desired consistency. Add a couple drops of pink food coloring.

Frost each sugar cookie using a knife and sprinkle with pink sprinkles.

Chocolate Names & Designs Tutorial

 Type your names using MS Word or your favorite word processor and print on white paper

 Place a sheet of waxed paper on top of the printed page

Melt the candy coating, such Make 'N Mold chocolate 

and place in a squirt bottle or decorating bag

 

Trace the name with the melted candy coating / chocolate

 

Let the candy coating / chocolate harden (it just takes a few minutes)

 

 Peel chocolate name from the wax paper and place on freshly frosted cookies

 

 

 

~Happy Valentine's Day~

Chocolate Vanilla Cupcakes

Torn between chocolate or vanilla cupcakes? Then go with the best of both worlds. These were made with my two favorite cupcake recipes which are basically doctored up boxed cake mixes. The vanilla frosting is an basic buttercream frosting while the chocolate is a rich cream cheese chocolate buttercream. Swirl these together and yum!

Two cupcake recipes makes a lot of cupcakes (approx 36 cupcakes). Therefore I had quit a bit of cupcake batter to play with. I went with making a pan of swirled / marbled vanilla and chocolate, a pan of plain vanilla, and a pan of plain chocolate. Then had fun decorating with different cake tips (Wilton Round 2A tip, Open Star 1M tip, and  French 4B tip)

Served up a mix  for a Saturday night teen girl sleepover. The girls loved them!

And there were even some leftover for the girls to bring home the next day.

Recipes for Cupcakes and Buttercream Frosting ...

Vanilla Cupcakes:

• 1 Box white cake mix
• 1/3 cup oil
• 4 egg whites
• 3/4 cup buttermilk
• 3/4 cup sour cream
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. In a large bowl, gently combine oil, egg whites, buttermilk, sour cream and vanilla extract.
3. Sift in cake mix and stir.
4. Fill cupcake liners 3/4 full and bake for 18-22 minutes, or until and inserted knife comes out clean.

Chocolate Cupcakes:

• 1 (18.25 ounce) package chocolate  cake mix
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In large bowl beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and espresso water mixture. Beat on medium speed until well combined, approximately 2 minutes.
3. Fill cupcake liners with about 3 tablespoons of batter.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.

 
For Chocolate Vanilla Layered / Marbled Cupcakes: 

Fill each cupcake liner with 2 tablespoons of vanilla cupcake mix, then on top of each vanilla filled cupcake liner, add 2 tablespoons of chocolate cupcake mix. To make a marbled cupcake, lightly swirl the cupcakes with a knife. I chose not to swirl and just left them layered.


Vanilla Buttercream Frosting

• 1/4 cup (4 ounces) unsalted butter
• 1/4 cup vegetable shortening
• pinch of salt
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar
• 2 to 4 tablespoons (1 to 2 ounces) milk

Directions:

1. Cream the butter and shortening until fluffy. Beat in the salt  and the vanilla. Add the confectioners' sugar, 2 tablespoons of the milk, and mix well. (Don't over mix). Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.  Yield: 2 1/2 cups. 

Chocolate Buttercream Frosting:

• 3/4 cup butter, softened
• 4 oz cream cheese, softened
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 3-4 cups powdered sugar
• milk if needed

Directions:

1. Beat butter and cream cheese until mixed well, about 2 or 3 minutes, scrape down bowl as needed. Add cocoa powder, vanilla extract and slowly add powdered sugar. If your buttercream becomes too thick, add 1 tablespoon of milk. .

To decorate cupcakes, frost or pipe buttercream onto cool cupcakes using your favorite cake tip(s). For a great tutorial on cupcake decorating tips and tricks head over to Glorious Treats.

Enjoy!!