In my opinion, Valentine’s Day is the perfect occasion for two cupcake recipes so, here’s #2! Honestly, I couldn’t decide between the two different Valentine recipes that were in my little cupcake book so I decided to bake both of them. This one was called the I Love You Cupcake but I actually only used the cake recipe and a few of the decorating ideas.
This recipe was for a fun, jelly filled cupcake (I modified from the called-for raspberry jelly to strawberry because my husband hates raspberries and it still tasted great). I also got to use my Wilton decorating tip #230 to fill the cupcakes with (the book describes another method to fill the cupcakes with, but if you have this tip, just insert it into the cupcake and squeeze some jelly in). These cupcakes also called for fondant which I thought would be fun, especially since my son loves it. I found some pre-made white fondant by Duff Goldman that I was able to color red, and it actually tasted delicious! I’ve had lots of other brands of fondant before and this one was one of the best tasting. I cut out little heart shapes to top the cupcakes with. I also decided to top the cupcakes with buttercream frosting because in my opinion, fondant alone just won’t cut it. It’s the same basic vanilla frosting that I’ve used before but this time I colored it pink using Wilton’s icing colors because my youngest son insisted that it needed to be pink. I think they turned out great!
I cannot wait to share them with my family tonight. It is my Valentine gift to them, truly baked with all of my love!
- 1/2 cup butter, softened
- generous 1/2 cup granulated sugar
- 1 tsp almond extract
- 2 extra-large eggs, lightly beaten
- generous 1/2 cup self-rising flour
- 1/4 cup ground almonds
- 2 tbsp milk
- 3 tbsp strawberry jelly
- Preheat the oven to 350°F/180°C. Put 10 paper liners into a muffin pan
- Place the butter, sugar, and almond extract in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and, using a metal spoon, fold in gently with the ground almonds. Add milk and fold gently into the batter.
- Spoon the batter into the paper liners. Bake in the preheated oven for 20-25 minutes, until risen, golden, and firm to the touch, Transfer to a wire rack and let cool.
- Using a small knife, scoop out a little of the cake from each cupcake. Place 1/2 teaspoon of the jelly into each hollow and replace the piece of cake on top.
- Frost & decorate cupcakes.