Valentine’s Day Cupcake And Cookies

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Nothing beats classic heart-shaped Valentine’s Day cookies. when it comes to Valentine’s Day desserts,… There are also some beautiful ideas for valentine cupcakes and cookies.

Raspberry Cupcakes with Pink frosting and Chocolate Hearts:
Brimming with raspberries and topped with an elegant hearts

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.

Double Thumbprint Cookies:
These heart impression cookies are sure to steal your heart away!!

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.

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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