Well, Valentine's Day is upon us again. I was quite busy this year, cupcakes for work and cookies for school. I managed to get it all done and in bed by 11 last night, so mission accomplished!

The cookies were just my basic sugar cookies, add red food colouring to the mix, dip in melted chocolate and adorn with sprinkles. 

The cupcakes were quite easy to make. I made a double batch and each batch makes 24 regular size cupcakes. the recipe is a 3 step process, first mixing the dry ingredients, then the wet and thirdly creaming the butter and sugar. You combine all 3 and then you have these amazing sweeties!

I added buttercream frosting and adorned them with Valentine sprinkles, chocolates and coloured sugars. Here's the recipe:

  • 1 1/2 cups olive oil
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups cake flour, sifted
  • 2 tbsp plus 1 teaspoon cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp white vinegar
  • 1 1/2 tsp vanilla
  • 1 tsp red gel-paste food color

Preheat oven to 350°F. Carefully line cupcake pan with cupcake liners. Sift together the dry ingredients-flour, cocoa, baking soda, and salt. In another bowl combine the buttermilk, food color, vinegar and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, cream the oil and sugar on low speed, then beat on medium for 2-3 minutes. Beat in the eggs, one at a time, beating well for 2-3 minutes, scraping down bowl as needed. Add the dry ingredients alternating with the buttermilk mixture in thirds. When everything is blended and smooth, continue mixing on low speed for 2 minutes. Use an ice cream scoop and fill the cupcake liners almost full. Bake for 20-22 minutes. Cupcakes are done when they feel firm to a gentle touch on top-they should spring back. Remove from oven and cool completely on metal racks before frosting. The buttercream icing recipe can be found with the Cocoa Cupcakes recipe. 

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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!