Valentine’s Day Specially Designed 36 Cakes And Cupcakes
1 c. (2 pieces) butter, softened
1 1/2 c. sugar
3 big eggs
1 tablespoon pure vanilla extract
2 c. all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 c. milk
Preheat the oven to 350 ° and align two muffin pans with inserts. Mix butter and sugar in a large bowl with a hand mixer (or in a blender bowl) until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the vanilla and mix until blended.
In another large bowl, mix flour, cornstarch, baking powder and salt. Add half of the dry ingredients to the wet ingredients and whisk them to the combination. Fill in the milk and mix until fully absorbed. Add the remaining dry ingredients and stir until combined.
Fill the 3/4 filled cupcake liners. Bake until the top is lightly browned and a center-inserted toothpick will emerge clean for about 25 minutes.
Remove from the pan and allow to cool completely, then freeze with the desired glaze.
Raspberry Chocolate Cupcakes
The combination of chocolate and raspberries is to die for! In truffles, cakes, ice cream … It weakens my knees! I made these muffins a couple of times during the last month trying to find the perfect combination of chocolate cupcake and frosting. I wanted a cupcake that was rich, moist, well-united, and had a good rounded top (for appearances) … and that’s it! The cream of raspberry cream glaze is divine and similar to this blackberry. Its color is completely natural from pureed raspberries, which makes it the most beautiful pale pink. Does not the pink color make you smile?