Valentine's Day Cupcakes And Cookies


Raspberry Cupcakes with Pink frosting and Chocolate Hearts:

Brimming with raspberries and topped with an elegant hearts

Raspberry Cupcakes
You need:
  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter
  • 2 1/4 cups icing sugar
  • 6 eggs
  • 2, 6oz. containers raspberries, 1 pureed, 1 roughly chopped
  • Gel-paste food coloring in red
  • Pink Buttercream
  • Chocolate Filigree Hearts

Instructions:
  • Preheat oven to 350 degrees.
  • Line two 12-cup muffin tins with baking cups.
  • In a bowl,whisk together flours, baking powder, and salt.
  • Mix milk and vanilla in a small bowl, keep aside.
  • Beat butter with electric mixer on medium speed until fluffy, about 3 minutes.
  • Add sugar in a slow, steady stream, and beat again until pale and fluffy for about 3 more minutes.
  • Beat in eggs, 1 at a time, beating well after each addition scrapping the sides, until smooth.
  • Reduce speed to low, and add flour, add milk after a while, add the remaining flour. Fold in pureed and chopped raspberries and a dab of food coloring.
  • Fill the muffin tins 2/3rd with batter.
  • Bake for about 20 minutes, until a toothpick inserted into centers comes out clean.
  • Let cool in tins on wire racks .
  • Decorate with pink buttercream and chocolate hearts.
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Double Thumbprint Cookies:

These heart impression cookies are sure to steal your heart away!!

Double Thumbprint Cookies
You get: 30 cookies approx.
Prep.time: 5 mins
Bake time:7 hrs at 375°F


You need:
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cherry jam or strawberry jam

Instructions
  • Preheat oven to 375°F.
  • In a large bowl beat butter with an electric mixer on medium speed for 30 seconds.
  • Add granulated sugar, brown sugar, baking powder, and salt.
  • Beat until mixture is combined, scraping sides of bowl occasionally.
  • Beat in egg, milk, and vanilla until combined.
  • Add flour and mix well.
  • Shape dough into 3/4-inch balls.
  • Line the dough balls on cookie sheet side by side. Press thumbs into each ball to form a heart impression in each.
  • Repeat with remaining dough balls, leaving about 2 inches between cookies.
  • Bake for 7 to 9 minutes or till the edges are browned.
  • Remove from oven and let cool on wire rack.
  • While warm, fill each impression with jam. Cool thoroughly.
  • Store the cookies in an airtight jar and refrigerate.
  • These cookies have a shelf life of up to 3 days at room temperature and up to 3 months if refrigerated.
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Cherry Winks


Cherry Winks
You get: 36 cookies approx.
Prep.time: 30 mins
Bake time: 7 mins at 400°F


You need:
  • 1/2 cup sugar
  • 1/3 cup butter
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup chopped raisins
  • 1/2 cup chopped walnuts
  • 1 teaspoon finely shredded lemon peel
  • 2 cups wheat flakes cereal, crushed
  • 18 candied cherries, halved

Instructions:
  • Preheat oven to 400°F.
  • In a large vessel, beat sugar, butter, baking powder, and salt with an electric mixer on medium speed for 30 seconds.
  • Combine egg, milk, and vanilla.
  • Slowly, fold flour in this mixture.
  • Stir in raisins, walnuts, and lemon peel.
  • Take a teaspoonful of dough and coat with crusted wheat flakes.
  • Place these dough balls 2 inches apart on a cookie sheet.
  • Decorate each ball with a candied cherry half.
  • Bake for 7 to 8 minutes till bottoms are lightly browned.
  • Cool cookies on a wire rack.
  • Enjoy these scrumptious cookies freshly home baked!!
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