Valentine Cupcakes Food
VALENTINE'S CUPCAKES
Provided by Aaron McCargo Jr.
Time 44m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, set aside.
- In large bowl, add the butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs and vanilla and mix well. Slowly alternate between adding the milk and the flour mixture, ending with milk.
- Line 2 (12 capacity) cupcake pans with Valentine's Day paper liners. Using a standard ice-cream scoop, fill each liner 2/3 full. Bake until a cake tester inserted in the center comes out clean about 18 to 20 minutes Remove the pans from the oven and put on a wire rack to cool completely.
- Frost the cupcakes with Sweet Vanilla Frosting. Use an offset spatula or butter knife to spread the frosting on top of the cooled cupcakes. Decorate with sprinkles and candy hearts. Enjoy with your loved ones!
- In a large bowl add the butter and a few cups of sugar. Beat together until combined. Slowly alternate between adding the remaining sugar with the wet ingredients, being careful not to over beat.
VALENTINE CUPCAKES
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 jumbo cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Line jumbo muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. With mixer running, add eggs, one at a time, beating to combine after each addition. Beat in vanilla.
- With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Divide batter evenly between baking cups (2/3 cup batter per cup). Bake until light golden brown and a cake tester inserted in the center comes out clean, rotating pans halfway through baking, 30 to 40 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan to wire rack to cool completely.
- To decorate, use the handle of a wooden spoon to create a deep hole in the center of each cupcake. Using a pastry bag fitted with a 1/3-inch round tip, fill cupcakes with buttercream. Frost each cupcake with about 2 tablespoons buttercream. Use cinnamon candies to make X's, O's, or hearts on top of cupcakes.
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- Mini biscuit cupcakes. Everything is cuter in miniature. Our favourite biscuit cupcakes are ideal for personalising with your partner's favourite biccie for an extra thoughtful touch.
- Melting heart muffins. Does your Valentine make your heart melt? Show them exactly how you feel with our melting heart muffins. These extra special chocolate cupcakes have a hidden truffle centre that's satisfyingly squidgy.
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- Black velvet baby cakes. The secret ingredient to this squidgy pud is a dose of the black stuff in the batter – Guinness. Our chocolate baby cakes are also topped with a delicate champagne buttercream, so they'd make a decadent end to an extravagant Valentine's Day meal.
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