prep time: 1 hour (+ 15 minutes after baking)
cook time: 20 minutes
cleanup time: 10 minutes
time spent procrastibaking: nearly 2 hours.
you know what, procrastibakers? i’ll admit it. i’m a love-aholic. and valentine’s day is right up my alley.
now i’m not talking about the guilt-ridden diamond commercials that punctuate every tv show leading up to v-day, or reservations at some swank, overcrowded restaurant. i don’t need a delivery of flowers from my sweetheart to know that he cares. (hopefully he doesn’t need diamonds or restaurants or flowers either, because procrastibake.wordpress.com is my only employer right now, and the only corresponding dough is the edible kind that goes in the oven and comes out sugary and delicious and frosted with icing).
whether you’re single or with someone special, valentine’s day has become less lovey and more… angsty. what happened to the time where it meant simple cardboard rectangles printed with hearts and clever cartoons passed without bias to everyone in your class? and who needs a special day to say “i love you,” anyway? why, you can show your one and only how much you care by sending a quick love-email, or by doing little things around the house, and you don’t need a holiday to do it. incidentally, i intend to do dishes any moment now to show my darling boyfriend how much i love him. annnnnnny moment now.
i could do chores to show my love… or, i could bake these delightful sweetheart cupcakes! yes, they’ll create a couple more dishes to do, but the sweet white batter of the cupcakes is accented with a red gooey center of blackberry jelly, and topped with a white fondant frosting and jelly heart… it’s love at first sight. shall we?
- a stick of butter, softened
- 1/2 tsp vanilla or almond extract
- 2/3 cup sugar
- 2 eggs
- 1 1/4 cup self-rising flour
- 1/3 cup milk (i used coconut milk but you can use whatever milk you’ve got)
- 1/4 cup raspberry jam, plus an additional reserved 2 tablespoons
- marshmallow fondant (see link for recipe– super easy!)
- large mixing bowl & spoon
- cupcake tin
- rolling pin
- cutting board (optional)
- decorating pen (my mom got me this one for christmas and it’s amazing. if you don’t have a tool like this, you can use a ziplock bag with the corner cut out)
recipe adapted from pamela clark’s “cupcakes”
isbn #: 978-0-7607-9012-0