Valentines Day Cupcakes Recipe 465 Food

VALENTINE'S CUPCAKES

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.

MINI CUPCAKE CHOCOLATE BOX

Steps:

• Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.

HEART OF THE BATTER

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
• Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
• Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.

VALENTINE'S DAY CUPCAKES

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line a muffin tin with eight paper cases. Melt the butter in a small pan, then leave to cool for 5 mins. Tip the sugar, cocoa and flour into a food processor and whizz to get rid of any little clusters of sugar that are sticking together. Tip in the melted butter and eggs, and blitz to make a smooth batter.
• Scoop a little of the mixture into each muffin case, then lightly press a white chocolate truffle in the centre. Spoon over the remaining mixture, making sure that the truffles are covered. Bake for 15-20 mins until the mixture has firmed up. Leave to cool.
• To decorate the muffins, tip the butter and sugar into a large bowl, add the vanilla and beat with an electric hand whisk until really smooth. Thinly spread a little of the vanilla mixture over the top of the cakes to cover them, taking the icing down the sides to meet the paper case. Beat the cocoa powder into the rest of the icing, then put in a piping bag fitted with a large star nozzle and pipe hearts onto the top of each cake. Add a chocolate heart to decorate for the final flourish.