Cupid Cupcakes

Valentine's Day - you either love it or hate it.  It all depends on how satisfied you are with the relationships you may or may not have. Over the years, I have experienced both emotions on this day. 


This year my sweetheart and I won't be going out to eat, but will make a great dinner together, because that's what we like to do. Luckily, my valentine is good to me every day of the year and doesn't save it all for February 14.  


But whether you have a special someone or not, you can celebrate the day with loved ones.  I always give Valentine treats to my children, nieces and nephews and this year I am making Cupid Cupcakes.  


With fresh strawberries already available in the store both the cake and frosting are strawberry. I got the cupid idea from  Family Fun. 

Strawberry Cupcakes

Makes 1 dozen

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.Makes enough for 1 dozen cupcakes

Strawberry Frosting

Makes enough for 1 dozen cupcakes

1/2 cup whole fresh or frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, cold but firm

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Cupid

• Large marshmallow
• Thin pretzel stick
• Crisped rice cereal (a handful)
• Decorators' gel
• Candy heart (I used Dove dark chocolate)

1. Frost a cupcake with pink- or peach-tinted frosting.
2. For wings, use kitchen shears to cut a large marshmallow in half vertically, then snip each half widthwise a few times for a feathery look. Press a thin pretzel stick against the sticky side of each marshmallow half, then stick the pretzels into the cupcake.
3. Press a handful of crisped rice cereal along the top of the cupcake for Cupid's curly locks, then add a decorators' gel mouth and eyes. Finally, set a candy heart in place and pipe on frosting fingers, if you like.

The cupcakes should be served within a few hours of decorating because depending on the humidity the rice krispies can get soft and the marshmallows may fall off the pretzels.

I didn't make all my cupcakes cupid, but used some to create a strawberry-chocolate flavor. I topped the cupcake with a brownie heart.  This heart was cut free hand so imagine how good it would look with a heart cookie cutter. Yummy!

Valentine's Day - Do you love it or hate it?

To see many more delicious treats check out Sweet as Sugar Cookies.