Sweet Valentine

This might be an unpopular opinion with some but most people love Valentine’s Day. A day dedicated to love, chocolate, flowers......

Baking can be a form of Art, especially the decorating. For many it is a hobby. Here is an easy recipe for Mini Pink Velvet Cupcakes. Share your own special recipes or images  for Valentine delights.

INGREDIENTS

CAKE

2 c. cake flour (not self-rising)

1 1/4 c. sugar

1 tsp. unsweetened cocoa

3/4 tsp. baking soda

3/4 tsp. salt

1 1/4 c. vegetable oil

3/4 c. buttermilk

2 large eggs

1 tsp. vanilla extract

1 tsp. distilled white vinegar

Red or pink food coloring

FROSTING

8 oz. cream cheese

1/2 c. butter

1 c. confectioners’ sugar

1/4 tsp. vanilla extract

1 pinch salt

DIRECTIONS

1. Preheat oven to 350 degrees F. Arrange mini cupcake liners in two 24-cup mini muffin pans.
2. For the cake: In large bowl, sift together flour, sugar, cocoa, baking soda, and salt; set aside. In another large bowl, with mixer on medium speed, beat oil, buttermilk, eggs, vanilla, and vinegar until well combined. Tint with food coloring as desired. With mixer on low speed, slowly add flour mixture, scraping down side of bowl occasionally; mix until just combined.
3. Spoon scant 1 tablespoon batter into each muffin-pan cup. Bake 10 to 12 minutes, or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
4. For the frosting: With mixer on medium speed, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until fluffy and well combined. Transfer to piping bag fitted with large star tip. Pipe frosting onto cupcakes in swirl pattern. Frosted cupcakes can be refrigerated up to 2 days (allow to come to room temperature before serving).