Valentines Day Cupcakes – 3 Recipes to Try for February 14th

Valentines day cupcakes are a wonderful sweet treat and we have 3 recipes that you can try to make February 14th even more sweet and romantic. It is almost impossible to imagine a festive occasion without cupcakes. They can be bought from most bakeries and are decorated in accordance with the holiday – Christmas, Easter, Halloween, wedding, anniversary, birthdays, etc.

Cupcake recipes are easy and you can select your favorite ingredients and flavors – from vanilla to chocolate, coconut and lemon, blueberries and strawberry – cupcakes will win the heart of your loved one.

Valentines Day Cupcakes – Chocolate Cupcake Recipe

Ingredients:

• 1 1/3 cup all purpose flour
• ¼ teaspoon baking soda
• 2 teaspoon baking powder
• ¾ cup unsweetened cocoa
• Pinch of salt
• 3 tablespoon butter, softened
• 1 ½ cup white sugar
• 2 large eggs
• ¾ teaspoon vanilla extract
• 1 cup milk

For the topping:

• 3 cups icing sugar
• 1 cup unsalted butte, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream
• 1 teaspoon pink food coloring

Directions:

Preheat oven to 350 degrees F/175 degrees C. Line a muffin pan with paper liners.

Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Add the flour mixture alternately with the milk; beat well.

Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Make the topping: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and a bit of pink coloring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Valentine Red Velvet Cupcakes Recipe

Ingredients:

• 200g/7oz Plain Flour
• 125g/4oz Butter, room temperature
• 150g/5oz Granulated Sugar
• 1 Egg
• 2½ Tablespoons Cocoa
• ½ Teaspoon Vanilla Extract
• 25ml Red Food Colouring
• 150ml/¼ pt Buttermilk
• Pinch of Salt
• ½ Teaspoon Baking Soda
• 1½ Teaspoons White Vinegar

For the Topping:

• 125g/4oz Butter, room temperature
• 100g/½ 200g Cream Cheese
• 325g/11oz Icing Sugar
• 1 Teaspoon Vanilla Extract

Directions:

Preheat oven to 180°C/350°F. Line a twelve cupcake tin with paper cases.

Cream butter and sugar together until light and creamy. Add the egg and beat well.

Next put the cocoa, vanilla and coloring into the mixture and mix well to combine.

Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.

Finally, add in the salt, baking soda and vinegar. Beat on high speed until completely smooth.

Divide the batter evenly between the paper cases. Bake for 20 minutes approx. until risen and firm to springy to the touch.

Cool for in tin for 10 minutes, then, transfer to a wire tray to cool.

When cold beat the topping ingredients together until smooth.

Pipe or spread on each cupcake and decorate.

Valentines Day Cupcake Recipes – Vegan Strawberry Cupcakes

Ingredients:

• 2 ½ cups (310g) all purpose flour
• 1 cup (200g) granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• A few drops of vegan-friendly red food dye or 3 teaspoons beetroot powder
• Pinch of salt
• 3 cups ripe strawberries
• ½ cup dairy-free milk, such as almond, soy or coconut
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract

For the topping:

• ¾ cup vegan cream cheese, room temperature
• ¾ cup vegan butter
• 3 – 4 cups powdered sugar
• 3 teaspoons freeze-dried strawberry powder

Directions:

Preheat the oven to 180°C (350°F). Line 1-2 cupcake trays with liners.

Add all the dry ingredients to a large bowl and mix until combined. If you’re using the food dye, use it with the wet ingredients.

Blend all the wet ingredients (including the strawberries) in a blender until smooth. Add the strawberry mixture to the dry ingredients and fold until just combined.

Divide the batter between your cupcake liners.

Bake the cupcakes in the oven for 18-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean.

Cool the cupcakes in the tray for 5 minutes then cool them on a wire rack.

Make the topping:

Add the cream cheese and butter to a bowl or stand mixer. Whip until just combined.

Add the sugar and strawberry powder and beat until just combined. Be careful to not overmix the frosting as it may become too soft or split.

Use a piping bag with a star shaped nozzle to frost the cupcakes and decorate them with fresh strawberries.