Valentine Cupcakes

Valentine Cupcakes

INGREDIENTS

Cake:

1 1/3 Cups Unbleached Flour

¼ Teaspoon Baking Soda

2 Teaspoons Baking Powder

¾ Cup Unsweetened Cocoa Powder

1/8 Teaspoon Salt

4 Tablespoons Softened Butter

1 ½ Cups Sugar

2 Eggs

¾ Teaspoon Vanilla Extract

1 Cup Butter Milk (or Sour Milk)

Frosting:

½ Cup Softened Butter

1 Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

3 Tablespoons Milk

For the cupcakes: Preheat the oven to 350° F. Grease the muffin pan and line with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large size bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each addition. Stir in the vanilla. Add the flour mixture alternately with the buttermilk and beat well. Pour into the muffin cups ¾ full. Bake for 15 minutes until done. Remove from the oven and let cool on a wire rack for 10 minutes. Take a knife and loosen the edges. Let cool completely before removing. Ice and decorate. Makes 1 dozen cupcakes.

For the icing: In a large size bowl beat the butter, confectioners’ sugar, milk and vanilla until smooth and blended. Beat on high for 1 minute until light and fluffy. Makes 2 1/3 cups.