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The heart of the batter


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Heart of the Cupcake Batter

Welcome back to my blog! This month’s main focus is of course Valentine’s Day! For some it could consist of just spending the holiday alone or with someone you love, but however you chose to spend it this month’s recipe will really melt your heart! This edition I am going to share one of my top favorite recipes, not only for Valentine’s Day but throughout the year. I mean who doesn’t love a sweet treat like this?! This creative twist on the old-fashion cupcake will guarantee lots of love!

For this recipe you will need:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry-flavored milk, at room temperature
  • 6 strawberries, hulled

For the frosting and topping you will need:

  • 2 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup heavy cream
  • 3 strawberries, hulled and halved lengthwise
  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
  • Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
  • Make the frosting: Sift the confectioners’ sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.

Thanks for stopping by! If you give this reci0pe a try comment below and let us know what you thought of it!

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The heart of the batter