Valentines Day Cupcakes Recipe 465

Steps:

• Cream butter, add sugar and continue creaming. Add yolks of eggs. Mix flour, salt, and baking powder. Add alternately with milk. Beat egg whites and fold into mixture. Bake at 400°F in greased muffin pans for 20 minutes. Let cool, then frost and decorate.

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer until blended.
• Reserve 12 strawberries for later use. Chop remaining strawberries; stir gently into batter. Spoon into 24 paper-lined muffin cups.
• Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 10 min.
• Spread 1 Tbsp. chocolate mixture onto each cupcake. Cut reserved strawberries lengthwise in half; place, cut sides down, on cupcakes.
• Microwave remaining chocolate mixture 20 sec. or just until warmed; drizzle over strawberries.

Steps:

• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, set aside.
• In large bowl, add the butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs and vanilla and mix well. Slowly alternate between adding the milk and the flour mixture, ending with milk.
• Line 2 (12 capacity) cupcake pans with Valentine's Day paper liners. Using a standard ice-cream scoop, fill each liner 2/3 full. Bake until a cake tester inserted in the center comes out clean about 18 to 20 minutes Remove the pans from the oven and put on a wire rack to cool completely.
• Frost the cupcakes with Sweet Vanilla Frosting. Use an offset spatula or butter knife to spread the frosting on top of the cooled cupcakes. Decorate with sprinkles and candy hearts. Enjoy with your loved ones!
• In a large bowl add the butter and a few cups of sugar. Beat together until combined. Slowly alternate between adding the remaining sugar with the wet ingredients, being careful not to over beat.

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line a muffin tin with eight paper cases. Melt the butter in a small pan, then leave to cool for 5 mins. Tip the sugar, cocoa and flour into a food processor and whizz to get rid of any little clusters of sugar that are sticking together. Tip in the melted butter and eggs, and blitz to make a smooth batter.
• Scoop a little of the mixture into each muffin case, then lightly press a white chocolate truffle in the centre. Spoon over the remaining mixture, making sure that the truffles are covered. Bake for 15-20 mins until the mixture has firmed up. Leave to cool.
• To decorate the muffins, tip the butter and sugar into a large bowl, add the vanilla and beat with an electric hand whisk until really smooth. Thinly spread a little of the vanilla mixture over the top of the cakes to cover them, taking the icing down the sides to meet the paper case. Beat the cocoa powder into the rest of the icing, then put in a piping bag fitted with a large star nozzle and pipe hearts onto the top of each cake. Add a chocolate heart to decorate for the final flourish.