Valentine's Day Cupcakes
These delightful Valentine's Day Cupcakes are perfect for celebrating love with their delicious taste and beautiful pink frosting.
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.
Notes
To keep your cupcakes fresh, store them in an airtight container. They last at room temperature for up to three days or can be refrigerated longer. Allow them to reach room temperature before serving for the best taste.