Valentine's Cupcakes
Yield: 36 Cupcakes
Cupcake - Muffin Recipe:
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
2 cup water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla
Frosting:
8 ounce cream cheese; softened
1 egg (egg safety)
1/3 cup sugar
Valentine Decorations:
Lips Puffy Picks
Valentine Glitter Ring
or similar
Small candy hearts, if desired
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired.
Kitchen Witch
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The Ultimate Valentine's Day Cookie
Your sweetheart will be yours forever when you give him or her a batch of these delicious, heart-shaped cookies.
Yield: 4 dozen cookies
1 cup powdered sugar
1 cup butter or margarine, softened
1 tablespoon white vinegar
2 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
6 drops red food color
Creamy Decorator's Frosting, if desired (below)
Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)
Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.
Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator?s Frosting.
Creamy Decorator's Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half
Stir together all ingredients until smooth and spreadable. Tint with food color if desired.
Kitchen Witch
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