Valentine's Day Cupcake Recipe

Almost too sweet looking to eat, these red velvet cupcakes are perfect for a sweet Valentine's Day treat!

INGREDIENTS

3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

DIRECTIONS

Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.


In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.


Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

From Better Homes and Gardens


Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

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Pink Petals Cupcakes

So in honor of February and Valentine's Day, here is a recipe that will make everyday just a bit "pinker!"

INGREDIENTS

Cupcakes


1 box (18.25 oz) vanilla cake mix

1 1/2 cups light unsweetened coconut milk


2 large eggs


1/4 cup canola oil


1 1/2 tsp each coconut and vanilla extract

Frosting and Decoration


vanilla frosting;


red liquid food color;


pastry bag with large star tip;

light corn syrup;


small fresh pink roses, rinsed and patted dry;


granulated sugar (optional)

DIRECTIONS

1. Heat oven to 350°F.

2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Pour batter into paper lined cupcake/muffin cups.

3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcake

Frosting: Tint frosting a light pink and pipe a swirl on top of cupcakes. Mix corn syrup with a little water and lightly brush on rose petals. Optional: sprinkle some sugar atop the petals. Place petals on top of cupcakes.