Sunday, February 13, 2011

Valentine Brownie Cupcakes

Valentine Brownie Cupcakes

You'll make yourself and your Valentine very happy with these!

Make the pan of brownies ahead of time so that they can thoroughly cool.
Best Brownies

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. Allow these to cool thoroughly, preferably until the next day.
5. Take a small heart shaped cookie cutter and cut out the hearts.

Next, bake your cupcakes. The cupcake recipe is from Kelly Eason. She substitutes margarine and soy milk, instead of butter and regular milk, to make this recipe work for her lactose intolerant child.

* 2 1/2 c. all-purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. butter, softened
* 1 3/4 c. sugar
* 3 large eggs, room temperature
* 1 1/2 tsp. vanilla
* 1 1/4 c. milk
* 1 container of Pillsbury Valentine's Funfetti Frosting (sprinkles included)
* 1 bag of Jet-Puffed HeartMallows (Marshmallows)Strawberry Flavored

Preheat oven to 375°F.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Mix until smooth. Bake until slightly brown on top.

Once the cupcakes have cooled, add frosting. Then with a butter knife, cut a small indention in the top and add a brownie heart standing up. Add sprinkles or sugar crystals if desired.


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