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❤️ Option 1: Vanilla Cupcakes
Ingredients:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) milk
🍫 Option 2: Chocolate Cupcakes
Ingredients:
- ¾ cup (95g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
👩🍳 Instructions (Both Versions)
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Mix dry ingredients in one bowl (flour, baking powder/soda, salt).
- In a separate bowl, beat butter (or oil) and sugar(s) until light and fluffy.
- Add eggs one at a time, then vanilla.
- Gradually add dry ingredients, alternating with milk (or buttermilk), just until combined.
- Fill liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
🎀 Sweet Buttercream Frosting
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- 2–4 tbsp milk or cream
- 1½ tsp vanilla extract
- Gel food coloring (pink, red, white, lavender)
Instructions:
- Beat butter until fluffy.
- Add powdered sugar gradually.
- Add vanilla and enough milk to reach a smooth consistency.
- Tint frosting with your favorite romantic shades.
💖 Decoration Ideas
🧁 Basic:
- Pipe pink or red swirls using a star tip
- Top with heart sprinkles or sugar pearls
💘 Fancy:
- Add a fondant or piped chocolate heart on top
- Cut a heart into the top of the frosting and fill with jam or sprinkles
- Use two-tone piping (red + white or pink + purple) for a swirled look
💡 Hidden Heart Surprise:
- Bake a thin pink/red sheet cake.
- Cut out mini hearts using a small cookie cutter.
- Insert the hearts upright into the batter of each cupcake before baking.
- Once baked and cut, a heart will appear inside!
✅ Tips
- Use gel food coloring for bold, non-watery color.
- For sharp piping, chill cupcakes before frosting.
- Store in an airtight container at room temp for 1 day, or refrigerate up to 3 days.
