Kindergarten was my first experience with how easily Valentine’s Day could go all kinds of wrong. At circle time a boy with gigantic feet stumbled over his untied shoes and managed to smash my bag which included the special heart-shaped sugar cookie that our teacher had just given out. The only things left were the little tiny silver pearl decorations that rolled all over the floor.
When I arrived home the tears finally fell full force as I showed my mom what remained of my Valentine cookie. She did all sorts of motherly clucking and gave me a big hug. I had no idea hidden behind her was a boatload of Valentine cupcakes topped with little bitty red hearts. Like magic she produced one and handed it to me with a great big smile that I can still see all these hundreds of years later. She had impeccable timing, my mother.
That silly sugar cookie suddenly paled in comparison to her homemade cupcakes with a wee bit of pink frosting and a perfect little red candy heart on top.
Every Valentine’s Day I like to make cupcakes in her honor because nothing says love more than a homemade treat from mom. A year ago we made these little cocoa cupcakes. This year we are making easy vanilla-raspberry cupcakes with a quick raspberry buttercream – topped with little heart sprinkles.
Valentine (rescue hero) Cupcakes – brought to you by mom.
|Valentine Vanilla Raspberry Swirl Cupcakes, Gluten Free||
- 170 grams GF AP flour (86 grams. superfine brown rice flour, 42 grams superfine white rice flour, 42 grams tapioca flour/starch) ( 1⅓ cups)
- 172 grams granulated sugar ( heaping 1⅕ cups)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 90 grams unsalted butter, melted and cooled slightly (6 tablespoons)
- 2 extra-large eggs
- 1 teaspoon vanilla
- 115 grams warm water (heaping ½ cup)
- 2 tablespoons seedless raspberry jam
- 115 grams unsalted butter, room temperature (8 tablespoons or 1 stick)
- 3 tablespoons spectrum vegetable shortening
- 440 grams powdered sugar, sifted (4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon seedless raspberry jam (or until the icing looks pink)
- GF sprinkles and/or candy hearts
- Preheat oven to 350 and place liners in a cupcake tin (12-14).
- In a large bowl weigh flours and sugar. Add baking soda, salt and whisk to combine. In a small microwave safe glass bowl melt butter and cool slightly. Add eggs, vanilla and warm water to butter and mix with a fork. Add butter egg mixture to dry ingredients and mix thoroughly with a whisk or wooden spoon until the batter is smooth – about two minutes. Scoop into liners slightly less than ⅔ full. Spoon a dollop of jam into each cupcake (a dollop is about a half teaspoon) and swirl gently into batter with a toothpick just until it looks interesting. Too much swirling will get you a red top – so less is more in this case. Bake at 350 for 5 minutes. Lower oven to 325 and bake for about 10-12 minutes more or just until a toothpick comes out without crumbs. Cool for a few minutes and then remove the cupcakes to a rack and cool completely before frosting. Can be made a day ahead.
- In the bowl of a stand mixer combine the butter and shortening. Sift in the powdered sugar just until combined – on low unless you like your kitchen dusted with sugar!. Add in the vanilla and seedless raspberry jam by the half teaspoon until the buttercream is pale pink or the shade of pink you want. Whip on medium high for about 4-5 minutes until very light and fluffy (the time will vary depending on the speed of your mixer). Pipe or spoon on to cupcakes.
- Add sprinkles (your choice) right after frosting cupcake. And make the kid in your life very happy.