Valentines Day Cupcakes
I love baking. I would have a steady stream of fresh baked goods in this house if Paul wouldn’t have a fit. He swears I do all my baking to sabotage his healthy lifestyle. Sadly I try to reign in my urges and only bake for holidays or special occasions now. February has TWO occasions, Keith’s birthday, and Valentines Day. Since we are going to eat at a friends tomorrow and I’m in charge of dessert, I decided to make the cupcakes a day or two earlier than I normally would. Hopefully they last until valentines day!
These are so moist and delicious, I don’t even think about all the sugar I put in them. You can sub honey for sugar in most recipes to make them healthier, but for special occasions I say live a little! I’ve just started subbing ingredients and doing experiments, so there aren’t substitutions in my posted recipes just yet. I want to be sure they are yummy and that I know what I’m doing before I start encouraging others to make food with healthier alternatives!
These don’t really have to be just for Valentine’s Day, I just like to make them now because of the heart in the center. You can make them anytime you need a little love in a cupcake, or make different shapes for different occasions! Get creative!
- 1½ cups sugar
- 3 eggs
- 1 tbsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2½ cups flour
- 1⅓ cup milk
- red food coloring
- Preheat oven to 350f. Combine butter and sugar, mixing until fluffy. Add eggs one at a time, then mix in vanilla extract, baking powder, baking soda, and salt until completely blended. Add flour and milk, mixing well until creamy and smooth
- Pour about 1½ cups of the batter into a smaller bowl and add red food coloring until the color is a little darker than you want your hearts to be. Pour the pink batter into an 8 inch cake pan and bake for 20 minutes. Let cool.
- Flip red cake onto cutting board and use small heart cookie cutter or knife to cut out 12 small hearts.
- Line your cupcake pan with liners and spoon 2 tbsp of the remaining dye-free batter into each of the cups. Place a heart in each cup, point down, and pour another 1 tbsp batter over the hearts. Bake for 24 minutes.
- Add icing and enjoy!