It's an all "sweet" week here at Posh Pink Giraffe, and today we are whipping up some fantastic Sweetheart cupcakes. I can't imagine Valentine's Day without cupcakes, the two just seem to go hand and hand.
My original plan was to make my own frosting, however when I went for cupcake liners I found this new Duncan Hines Frosting Creations on the baking isle. Anything with NEW in big bold letters is just screaming "pick me"! The fact that the flavor mix was strawberry shortcake, well it just made it a simple decision. I had to try it!
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While slowly mixing, add half of the dry ingredients, then add the milk, and follow with the rest of the dry ingredients. Divide the batter evenly in the prepared pan. Bake until a tester inserted in the center of the cake comes out clean, about 3o minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove. Cool on the rack completely. Makes 12 cupcakes.
Once the cupcakes have had a chance to cool off it's time to insert the strawberry. You'll slice off the top and then core out the center just a little bit. This is what will form the heart when it's sliced in half, if that matters to you. (Cupcakes are a real treat around here, so no visual appeal is required.) Make sure you fill inside the strawberry as well before you cover the tops.