The month for romance, that’s February in case you didn’t know, is just around the corner. I don’t mind admitting, that when it comes to Valentine’s day, I love to spoil my hunny. After 12 years together, nothing puts a smile on his face quite like a batch of freshly-baked cupcakes, and nothing says Romance, like a heart-shaped, red velvet cuppie with lashings of cream cheese frosting. These cupcakes REALLY are so simple and yet so effective. They can be whipped up in a matter of 30 minutes- perfect for a quick valentine’s surprise.
Valentine’s Red Velvet Cupcakes
For the Cupcakes
- 1/2 cup milk
- 1 tsp red Americolor gel paste
- 1 tsp vanilla extract
Cream the butter and the sugar in mixing bowl until lightened and fluffy. In a clean bowl whisk eggs, food coloring, vanilla, milk, and sour cream. Stir the baking soda into the flour. Turn the mixer to low speed and slowly add the dry ingredients, alternating with the wet until incorporated. Finish with the dry ingredients. Beat for 30 seconds.
Scoop into cupcake liners (half way) bake for 18-20 minutes until toothpick comes out clean.
Cream Cheese Frosting
- 1 packet of cream cheese softened
- 1 stick of unsalted butter softened
- 3 cups of powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Place the cream cheese and butter into a clean bowl and whip until light and creamy. Add powdered sugar one cup at a time at low speed. Add salt and vanilla extract and whip for 2 minutes.
Cut the tops off the cooled cupcakes.
Cut the sides off each circle top to form a domed triangle. Cut the triangle through the center and then trim away the inside corners to create two (half heart shapes).
Pipe a generous dollop of cream cheese frosting onto the cupcake and then add the two halves of the heart.
Sprinkle with powdered sugar and serve!