Since Valentine’s day is just around the corner, I thought it would be appropos to make some heart smart cupcakes with some pretty pink icing and red spinkles. Surprise your sweet heart with these delicious cupcakes; I promise no one will know they are not the real deal.
Heart Smart Vanilla Cupcakes
Ingredients
1/4 cup plus 2 tablespoons of butter or margarine
1/2 cup of apple sauce
3 eggs
1 teaspoon of pure vanilla extract (I doubled this)
1/2 cup super fine sugar (plus 2 tablespoon) – didn’t add the extra 2 TBS
1 1/2 cups self rising flour (I used whole wheat flour and added a tsp baking powder and a pinch of salt)
1 1/2 cups self rising flour (I used whole wheat flour and added a tsp baking powder and a pinch of salt)
Directions
Preheat over 350 degrees
Line 12 cup muffin pan with paper cups
With a hand held or stand up mixer, cream butter or margarine, apple sauce, and sugar.
Continuing with the mixer, mix in the eggs and vanilla until blended.
Combine flour, and baking powder and salt if you are not using self rising flour.
Using the hand held mixer slowly add the flour to the mixture (about 1-2 minutes) until the texture is light and creamy.
Divide the mixture evenly among the baking cups. An ice cream scoop with a release handle works great for easily scooping in muffin or cupcake mix.
Bake your cupcakes for 18-20 minutes or until risen and firm to touch. If you’re really skeptical you can insert a toothpick and if it comes out clean you’re good to go.
Transfer to a cooling rack and allow to completely cool BEFORE icing them.
Preheat over 350 degrees
Line 12 cup muffin pan with paper cups
With a hand held or stand up mixer, cream butter or margarine, apple sauce, and sugar.
Continuing with the mixer, mix in the eggs and vanilla until blended.
Combine flour, and baking powder and salt if you are not using self rising flour.
Using the hand held mixer slowly add the flour to the mixture (about 1-2 minutes) until the texture is light and creamy.
Divide the mixture evenly among the baking cups. An ice cream scoop with a release handle works great for easily scooping in muffin or cupcake mix.
Bake your cupcakes for 18-20 minutes or until risen and firm to touch. If you’re really skeptical you can insert a toothpick and if it comes out clean you’re good to go.
Transfer to a cooling rack and allow to completely cool BEFORE icing them.
To color the icing I used my neon food coloring pack that I picked up at my local grocery store. I combined the pink and purple colors to get this really deep shade of pink that almost looks a bit red (perfect for Valentine’s Day if i do say so myself). I also added some red crystal sprinkles I had on hand to help add a little vday umph!
Tonight‘s the big night of The Power Of Love Fashion Show! Hope to see all you Halifax lovelies out there tonight!
Sincerely,
Short Presents
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