Valentine’s Day Cupcakes 

I love baking cupcakes. They’re super easy & you can customize them to suit any occasion. These cute little vanilla ones with their pale pink frosting & little gummy hearts are perfect for someone special.

So get your aprons at the ready, dig out your mixing bowls, and…..on your marks, get set, go! Happy Baking!

🖤

xoxo 💋

love, dee

Bloglovin | Facebook | Instagram | Twitter

Processed with VSCO with f2 preset

Cupcakes:

  • 1 1/4 Cups All Purpose Flour
  • 1 1/4 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Large Eggs
  • 3/4 Cup Granulated Sugar
  • 1 1/2 Tsp Pure Vanilla Extract
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Buttermilk

Directions:

  1. Preheat oven to 325 degrees & line a cupcake tin with cupcake liners.
  2. In a medium bowl, mix together the flour, baking powder, baking soda & salt. Set flour mix aside.
  3. In the bowl of a stand mixer, beat the eggs & sugar until pale & fluffy.
  4. Add the vanilla & oil and mix until combined.
  5. Turn mixer to low & add half of the flour mixture, mix until incorporated.
  6. Add half of the buttermilk & mix until incorporated.
  7. Repeat with remaining flour mix & buttermilk, scraping down the sides of the mixing bowl as needed. Batter will be thick.
  8. Pour batter into lined cupcake tin. Fill to about 1/2 full.
  9. Bake for 14-17 minutes or until a toothpick in the centre comes out clean. Cool in tin for a couple minutes, then remove. Once the cupcakes are completely cooled, pipe with frosting and decorate with a little heart gummy.

Frosting:

  • 1 Cup (2 Sticks) Unsalted Butter, at room temperature
  • 1/2 Pound Confectioners Sugar (Icing Sugar), sifted
  • 1/2 Tsp Pure Vanilla Extract
  • Pinch of Salt
  • Pink Gel Colouring

Directions:

  1. Using an electric mixer, beat butter on high until light and fluffy.
  2. Reduce speed to low & gradually add the sugar, then the vanilla & salt.
  3. With a toothpick add a tiny bit of pink gel colouring to the frosting & beat until smooth.

Mini Nutella Chocolate Cakes 


What’s better than a little chocolate cake? How about one with a Nutella buttercream filling and a big chocolate covered strawberry on top?

When I first started making these, I was planning on making cupcakes. But one of the cupcakes ripped in half when I was taking them out of the tin. Enter Nutella buttercream to save the day. In the end, I think it all worked out for the best.

❤️❤️❤️

For the cupcakes:

  • 1 Cup of Sugar
  • 1/2 Cup + 6 Tbsp of Flour
  • 6 Tbsp of Cocoa
  • 3/4 Tsp of Baking Powder
  • 3/4 Tsp of Baking Soda
  • 1// Tsp of Salt
  • 1 Egg
  • 1/2 Cup of Milk
  • 1/4 Cup of Vegetable Oil
  • 1 Tsp of Vanilla Extract
  • 1/2 Cup of Boiling Water

Preheat oven to 350. In a stand mixer combine sugar, flour, cocoa, baking powder, baking soda & salt. Add egg, milk, oil & vanilla. Beat together for 1 minute until everything is thoroughly mixed. Slowly stir in the boiling water. Pour in a greased nonstick cupcake/muffin pan & bake for 18-22 minutes. Let cool completely in pan before trying to remove them.

For the frosting:

  • 1/2 Cup of Unsalted Butter
  • 1 Cup of Powdered (Icing) Sugar
  • 6 Tbsp of Nutella
  • 1-2 Tbsp of Milk/Cream
  • 1 Tsp of Vanilla Extract
  • Pinch of Salt

Beat butter in a stand mixer until smooth. Slowly add in powdered sugar. Once combined add in Nutella and milk/cream to achieve desired consistency. Lastly, mix in vanilla & salt. Put into an airtight container and store in the refrigerator.

Assembly:

Cut a cupcake in half. Fill middle with Nutella frosting & put the top back on. Sift a little powdered sugar over the top to make it pretty 😊 then put a little blob of frosting on the top to attach the chocolate covered strawberry. I’m not going to put a recipe up for how to make chocolate covered strawberries, because really? You cover strawberries in chocolate 😳

Who wants one?

xoxo💋

love, dee

Bloglovin’ | Facebook | Instagram | Twitter