Sunbeam® Blog

 
Article Image

Valentine's Day Cupcake Recipes

  • Tips and How To's
  • Share

On Valentine's Day, show your love by whipping up these sweet and delectable cupcake recipes for everyone to enjoy. From chocolate to strawberry and even red velvet, the options for celebrating the day of love are endless.

Chocolate Buttermilk Cupcakes
Cupcakes are a staple of Valentine celebrations and using Dutch-process cocoa powder for this recipe will make your chocolate treats richer and more decadent than ever.

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1 additional egg white
  • Cream cheese frosting.

Directions

  1. Preheat your oven to 350 degrees.
  2. Line a standard muffin tin with paper cupcake liners.
  3. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix well and set aside.
  4. In a separate bowl, use your Sunbeam® Mixmaster® 220-Watt Hand Mixer with Retractable Cord to combine the Dutch-process cocoa with 3 tablespoons hot water until a thick paste has formed.
  5. Add in butter, buttermilk, egg and egg white and beat until well-blended. Whisk in flour mixture until smooth.
  6. Spoon batter into each cupcake liner and cook for about 20 minutes or until a toothpick comes out clean.
  7. Allow cupcakes to cool before using a butter knife or spatula to carefully frost them. Enjoy with loved ones.
Decorate your cupcakes with festive frosting and candies.Decorate your cupcakes with festive frosting and candies.

Pink Strawberry Cupcakes
Using real strawberries gives these cupcakes their delightful flavor and equally festive coloring.

Ingredients:

  • 2/3 cup large strawberries, fresh
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 additional egg whites
  • Strawberry or vanilla frosting
  • Cinnamon candies, for decoration.

Directions

  1. Preheat your oven to 350 degrees.
  2. Line a standard muffin tin with paper cupcake liners.
  3. In a food processor, blend strawberries until pureed.
  4. In a medium bowl, mix together flour, baking powder and salt.
  5. In a small bowl, mix together milk, vanilla and strawberry puree and set aside.
  6. In the bowl of your Sunbeam® Heritage Series® Stand Mixer, cream butter on medium-high speed, until it is light and fluffy.
  7. Reduce mixer speed to medium and slowly add egg and egg whites until blended.
  8. Reduce the mixer even more to low speed and slowly add in half of the flour mixture. Then add in the milk mixture, followed by the remaining part of the flour mixture until completely blended.
  9. Spoon batter evenly into cupcake tin and cook for about 22 to 25 minutes, until the tops are dry to the touch.
  10. Once cooled, ice cupcakes with your choice of frosting.
  11. Use small cinnamon candies to make decorative X's and O'x on the top if desired.
Red velvet cupcakes topped with cream cheese frosting are irresistible. Red velvet cupcakes topped with cream cheese frosting are irresistible.

Red Velvet Cupcakes
Gingerbread cookies are to Christmas what red velvet cupcakes are to Valentine's Day. Surprise your friends with this tasty recipe.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • Cream cheese frosting.

Directions

  1. Preheat your oven to 350 degrees.
  2. Line a standard muffin tin with paper cupcake liners.
  3. In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa powder.
  4. In a larger bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla using a handheld mixer such as the Sunbeam® Mixmaster® 220-Watt Hand Mixer with Retractable Cord.
  5. Slowly add in the dry, sifted ingredients and mix until blended well.
  6. Evenly distribute the batter into each of the cupcake liners, filling them about two-thirds of the way.
  7. Bake the cupcakes for about 20 to 22 minutes or until a toothpick comes out clean.
  8. Allow cupcakes to cool completely before gently frosting with the cream cheese icing. Enjoy!
 
 
 

BLOG ARCHIVE

left