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Valentine’s Day Cupcakes: A Sweet and Romantic Treat for Your Loved One


  • Author: Jessica

Description

Learn how to make beautiful and delicious Valentine’s Day Cupcakes! This recipe features a moist chocolate cupcake base with a hint of pink, topped with a creamy, fluffy frosting and festive decorations.


Ingredients

Scale

For the Cupcakes:

  • 1 & 1/3 cup All-purpose flour
  • 1/4 teaspoon Baking soda
  • 2 teaspoon Baking Powder
  • 3/4 cup Unsweetened cocoa
  • 1/8 teaspoon salt
  • 3 tablespoon Butter softened
  • 1 & 1/2 cup White sugar
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Milk
  • Pink gel food coloring (optional)

For the Frosting:

  • 3 cups Icing sugar
  • 1 cup Unsalted butter softened
  • 1 teaspoon Vanilla Extract
  • 24 tablespoons Heavy cream, room temperature
  • Red or pink gel food coloring (optional)
  • Valentine’s Day sprinkles (optional)

Instructions

1. Prepare the Oven and Muffin Tin: Setting the Stage for Baking

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Line Muffin Tin: Line a 12-cup muffin tin with paper or foil cupcake liners.

2. Combine Dry Ingredients: Ensuring Even Distribution

  1. Whisk Together: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. This ensures that the leavening agents and cocoa powder are evenly distributed throughout the batter.
  2. Set Aside: Set the bowl of dry ingredients aside.

3. Cream Together Butter and Sugar: Creating a Light and Fluffy Base

  1. Combine Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
    • Tip: Creaming the butter and sugar incorporates air into the batter, which contributes to the lightness of the cupcakes.

4. Incorporate Eggs and Vanilla: Adding Moisture and Flavor

  1. Add Eggs: Add the eggs to the creamed butter and sugar mixture one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  2. Add Vanilla: Stir in the vanilla extract and mix until well combined.

5. Gradually Add Dry Ingredients: Bringing the Batter Together

  1. Alternate Additions: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
    • Example: Add about ⅓ of the dry ingredients, mix until just combined, then add about ½ of the milk, mix again, and repeat, ending with the remaining dry ingredients.

     

  2. Mix Until Just Combined: Mix until the batter is just combined and there are no streaks of flour remaining. Be careful not to overmix.
    • Tip: Overmixing can lead to tough cupcakes.

6. Add Food Coloring (Optional): Creating a Festive Hue

  1. Add Color: If you want to add a hint of pink to the cupcakes, add a few drops of pink gel food coloring to the batter and mix until the color is evenly distributed.

7. Fill Cupcake Liners and Bake: Achieving Perfectly Baked Cupcakes

  1. Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
    • Tip: A cookie scoop can help with even portioning.
  2. Bake: Bake in the preheated oven for 15 to 17 minutes.
    • Check for Doneness: The cupcakes are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The tops should spring back lightly when touched.

8. Cool the Cupcakes: Allowing them to Set

  1. Cool in Tin: Remove the muffin tin from the oven and let the cupcakes cool in the tin for about 10 minutes. This allows them to firm up slightly.
  2. Transfer to Wire Rack: Carefully transfer the cupcakes to a wire rack to cool completely.
    • Tip: Cooling the cupcakes completely is essential before frosting them.

9. Prepare the Frosting: Creating a Creamy Topping

  1. Combine Butter and Sugar: While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a handheld mixer), beat the softened butter on medium speed until it’s light and fluffy.
  2. Gradually Add Icing Sugar: Gradually add the icing sugar (confectioners’ sugar) to the butter, mixing on low speed until it’s fully incorporated.
  3. Add Vanilla and Cream: Add the vanilla extract, a pinch of salt and 2 tablespoons of heavy cream or milk.
  4. Beat: Increase the mixer speed to medium and continue to beat for another minute or two, until the frosting is smooth and creamy.
  5. Adjust Consistency: If the frosting is too thick, add more heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
  6. Add Food Coloring (Optional): If you want to tint the frosting pink, add a few drops of pink gel food coloring and mix until the color is evenly distributed.

10. Frost and Decorate: The Finishing Touches

  1. Frost Cupcakes: Once the cupcakes are completely cool, frost them with the prepared frosting. You can use a knife, spatula, or a piping bag to frost the cupcakes.
  2. Decorate: Decorate the frosted cupcakes with Valentine’s Day sprinkles, candy hearts, red M&Ms, or any other decorations you like.