Valentine Cupcakes

Valentine cupcakes 3


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Valentine Cupcakes



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)


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.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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