Valentines Day Cupcakes Recipe 465

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VALENTINE CUPCAKES



Valentine Cupcakes image

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 12 jumbo cupcakes

Number Of Ingredients 11

3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
Swiss Meringue Buttercream for Valentine Cupcakes
3 1/2 ounces cinnamon candies (about 1/2 cup)

Steps:

  • Preheat oven to 350 degrees with rack in center. Line jumbo muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. With mixer running, add eggs, one at a time, beating to combine after each addition. Beat in vanilla.
  • With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
  • Divide batter evenly between baking cups (2/3 cup batter per cup). Bake until light golden brown and a cake tester inserted in the center comes out clean, rotating pans halfway through baking, 30 to 40 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan to wire rack to cool completely.
  • To decorate, use the handle of a wooden spoon to create a deep hole in the center of each cupcake. Using a pastry bag fitted with a 1/3-inch round tip, fill cupcakes with buttercream. Frost each cupcake with about 2 tablespoons buttercream. Use cinnamon candies to make X's, O's, or hearts on top of cupcakes.

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