To celebrate Valentine’s Day, I’ve already started my bullshit preparations. I mean, I know it’s not a real holiday or anything but I like doing nice things for the boyfriend. So I made him cupcakes, the plan was to remake them on Monday but I decided it was far too much work to do again on such short notice.
I got the recipes from http://bakeitinacake.com/recipes/heartinacupcake but I altered it a little bit. I didn’t use the frosting recommended but butter cream frosting. I added more sugar to the cupcakes themselves because the batter tasted really bland until I remembered that there was a frosting to be involved. I didn’t really think about making one because the original one called for laffy taffy. I think Laffy Taffy is far too sweet to top this cupcake. So a mild buttercream will do the trick.
I didn’t really have a small enough heart shaped cookie cutter so I ended up cutting them by hand. I figure I draw hearts so much in my notebook I’m fairly adept at cutting them too.
For the cupcakes and the hearts you’ll need:
1 1/2 sticks unsalted butter, room temperature
1 2/3 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
2 t. Vanilla Extract (or to taste)
1/4 t. salt
2 1/2 c. flour
1 1/3 c. whole milk
red food coloring
Pre-heat the oven to 350 degrees (F).
Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets well combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Finally, alternate between the flour and milk, beating on med-high speed until the batter is light and creamy.
Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl. Add red food coloring until you get your desired pink or red color. Pour the batter into a non-stick (or lightly greased) 8×8 baking pan and bake for about 20 minutes until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely (to speed up the process, I stuck in in the fridge).
Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board. Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan.
Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. Keep all the hearts facing forward in the pan. Cover with another teaspoon of batter and bake for 24 minutes.
1/2 c. Butter
3 c. Confectioner’s sugar
2 tsp. Vanilla Extract
1/3 c. milk
Cream Butter. Mix in sugar slowly. Then add vanilla extract and milk. Beat with mixer.
Hint: So I put some of the batter in first, inserted the heart and then put another spoonful. Then make sure that the hearts are all facing one direction so that when you cut them you are sure to get the heart (if you cut it the other way you have just strange rectangles)