Prep time: 45 min total
Cook time: 17-20 min
Its the most wonderful time of the yeaarrrr! I love Valentine’s day. There are a lot of nay sayers out there, and I’m sorry, but I just don’t understand you. To me, Valentine’s day is not romantic. Well is, but that’s not ALL it is. Valentine’s day, in my book, is a day to appreciate everyone in your life that makes you feel worthy and special. I have a lot of baking to do.
Which brings me to my second point. Valentine’s day is a chocolate extravaganza. Who doesn’t love a holiday that makes it acceptable to gorge on this precious dessert? The biggest criticism of Valentine’s day is how commercialized it is. So if that’s your objection, try making something, food or craft. I have found that cooking/baking is a beautiful expression of how much you care for someone. And that’s why I am sharing it, and all of these other recipes, with you. On this Valentine’s day, my first V-day with this blog, I want to tell you how much I appreciate your readership. I enjoy this hobby so much, and I love spreading the word of good food.
So with all that in mind, try this recipe. The raspberry frosting is incredible. And the cake is super moist and fluffy. Happy Valentine’s Day to you and yours!
For the cupcakes:
2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 C butter, softened
3 eggs, at room temperature
1 3/4 C sugar
1 1/4 C milk
1 tsp vanilla
1 tsp orange liquor
2 T brandy
For the frosting:
1/2 C frozen raspberries
1/4 C milk (use less if you like thicker frosting)
5 C powdered sugar
1 T butter, melted
1. Preheat oven to 375 degrees. Line 24 cupcake tins with liners.
2. Combine flour, baking powder, and salt in a medium sized bowl.
3. Beat butter for 1 minute, or until fluffy. Add sugar and beat for 2 min. Then add eggs one at a time. Mix completely.
4. Beat in vanilla, orange liquor, and brandy. If you are making this recipe for kids don’t worry, the liquor will cook off in the oven.
5. Add the flour mixture, alternating with the milk.
6. Using about 1/4 C mix per cupcake, pour into 24 cupcake wrappers. The cupcake liners should be nearly full.
7. Bake for approximately 17-20 minutes. The cupcakes will be golden around the edges, but a yellow color on top. If you can’t tell whether they are done, stick a toothpick in the middle. The cupcakes are ready when the toothpick comes out clean.
8. Place cupcakes on wire racks and allow to completely cool off before frosting.
1. Heat a small sauce pan on medium heat, and add frozen raspberries and a pinch of sugar. Mix until the mixtures become more like a jam or sauce.
2. Mix melted butter, confectioner’s sugar, and milk together. Mix in brandy. NOTE: If you have kids, this will not be cooked, so you may want to remove the brandy.
3. Add in the raspberry sauce and beat until its completely incorporated. The frosting should turn pink.
4. Frost your cupcakes! This frosting is pretty runny, but sets once it is on the cupcakes. If you would like it to be less runny, just add more powdered sugar (or in the alternative, useless milk).
I also made some chocolate frosted cupcakes for my valentine, because he doesn’t like raspberry! If you have a chocolate lover in your life, and are interested in that recipe, its on the back of the Hershey’s box. I have never found or made up one I liked better. It goes great with the cupcake recipe. Enjoy!
Hungry for more great recipes? Explore more Lawyer in the Kitchen!