why make this recipe
Valentine’s Day Cupcakes are perfect for celebrating love. These delicious treats not only taste amazing but also look lovely. They are great for sharing, whether it’s with your partner, friends, or family. Baking these cupcakes together can also be a fun activity that brings people closer. Plus, the pretty pink frosting makes them a special treat for the occasion!
how to make Valentine’s Day Cupcakes
Ingredients :
- 1 & 1/3 cup All-purpose flour
- 1/4 teaspoon Baking soda
- 2 teaspoon Baking Powder
- 3/4 cup Unsweetened cocoa
- 1/8 teaspoon flaky sea salt to serve
- 3 tablespoon Butter (softened)
- 1 & 1/2 cup White sugar
- 2 Large eggs
- 3/4 teaspoon Vanilla Extract
- 1 cup Milk
- 3 cups Icing sugar
- 1 cup Unsalted butter (softened)
- 1 teaspoon Vanilla Extract
- 1 to 2 tablespoons Heavy cream
- 1 teaspoon Pink food colouring
Directions :
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with either paper or foil liners.
- Mix the flour, baking powder, baking soda, cocoa, and a touch of salt in a bowl. Keep this aside for later use.
- In a larger bowl, whip the butter and sugar until it’s fluffy and light in color. This mixture forms the base of your cupcakes.
- Add the eggs to the butter and sugar mixture one by one, thoroughly mixing after each addition, then blend in the vanilla extract.
- Alternately mix in the dry ingredients and milk to the butter mixture, ensuring a smooth consistency.
- Pour the batter into the liners, filling each about three-quarters full.
- Bake in the oven for 15 to 17 minutes, or until a toothpick comes out clean when inserted into a cupcake.
- Allow the cupcakes to cool down completely before you start frosting them.
- In a standing mixer with a whisk attachment, blend icing sugar and butter on low speed until combined, then increase to medium speed for three minutes.
- Add vanilla extract, a bit of pink food coloring, and cream, and continue to beat for an additional minute, adjusting the cream as necessary to achieve the right spreading consistency.
how to serve Valentine’s Day Cupcakes
Serve your Valentine’s Day Cupcakes on a decorative plate or cupcake stand. You can add sprinkles or little heart decorations on top of the frosting for extra flair. They are great for a romantic dinner or for bringing to a party.
how to store Valentine’s Day Cupcakes
To keep your cupcakes fresh, store them in an airtight container. You can keep them at room temperature for up to three days. If you need to store them for longer, you can refrigerate them. Before serving, allow them to reach room temperature for the best taste.
tips to make Valentine’s Day Cupcakes
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mixing just until combined is best.
- You can add chocolate chips or sprinkles to the batter for extra texture.
- Adjust the amount of pink food coloring to get your desired shade.
variation
You can switch up the flavors by using vanilla or lemon instead of cocoa for a different taste. For a fun twist, consider making mini cupcakes or using different colored frosting for different occasions.
FAQs
1. Can I use a different type of flour?
Yes, you can use gluten-free flour if needed. Make sure to check the package for a suitable baking substitute.
2. How can I make my frosting stiffer?
To make the frosting stiffer, add more icing sugar gradually until you reach your desired consistency.
3. Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting. Just wrap them well in plastic wrap and store them in an airtight container for up to three months.
Valentine’s Day Cupcakes
Ingredients
Cupcake Ingredients
- 1 cup 1 & 1/3 cup All-purpose flour
- 1/4 teaspoon Baking soda
- 2 teaspoons Baking Powder
- 3/4 cup Unsweetened cocoa
- 1/8 teaspoon flaky sea salt to serve
- 3 tablespoons Butter (softened)
- 1 & 1/2 cups White sugar
- 2 Large eggs
- 3/4 teaspoon Vanilla Extract
- 1 cup Milk
Frosting Ingredients
- 3 cups Icing sugar
- 1 cup Unsalted butter (softened)
- 1 teaspoon Vanilla Extract
- 1 to 2 tablespoons Heavy cream
- 1 teaspoon Pink food colouring
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with either paper or foil liners.
- Mix the flour, baking powder, baking soda, cocoa, and a touch of salt in a bowl. Keep this aside for later use.
- In a larger bowl, whip the butter and sugar until it’s fluffy and light in color.
- Add the eggs to the butter and sugar mixture one by one, thoroughly mixing after each addition, then blend in the vanilla extract.
- Alternately mix in the dry ingredients and milk to the butter mixture until a smooth consistency is achieved.
Baking
- Pour the batter into the liners, filling each about three-quarters full.
- Bake in the oven for 15 to 17 minutes, or until a toothpick comes out clean when inserted into a cupcake.
- Allow the cupcakes to cool down completely before frosting.
Frosting
- In a standing mixer with a whisk attachment, blend icing sugar and butter on low speed until combined, then increase to medium speed for three minutes.
- Add vanilla extract, a bit of pink food coloring, and cream, and continue to beat for an additional minute, adjusting the cream as necessary to achieve the right spreading consistency.
Serving
- Serve your Valentine’s Day Cupcakes on a decorative plate or cupcake stand. You can add sprinkles or little heart decorations on top of the frosting for extra flair.