How cute are those? My daughter would FLIP if I made these for her for Valentine’s Day! The original recipe (used with permission from Women’s Day) is below. You can make it gluten-free by using a gluten-free all-purpose or cake flour.
- Mini paper liners
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
- 3 Tbsp unsweetened dark cocoa (not Dutch-processed)
- 1 tsp baking powder
- ¼ tsp kosher salt
- 4 large egg whites
- 2 Tbsp canola oil
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate, finely chopped
- Royal icing and decorations
- 3 large egg whites
- ½ tsp cream of tartar
- 1 lb confectioners’ sugar
- Red gel paste food coloring
- Red, pink and white medium nonpareils
- Red, pink and white sugar hearts
- Sanding sugar, for decorating
- Heat oven to 400°F. Line a 24-cup mini muffin pan with paper liners.
- In a large bowl, sift together the sugar, flour, cocoa, baking powder and salt.
- In a medium bowl, whisk the egg whites until foamy, then whisk in the oil and vanilla. Add the egg white mixture to the flour mixture, stirring just until moistened. Fold in the chocolate.
- Divide the batter among the lined muffin cups and bake until a wooden pick inserted into the center comes out clean, 7 to 9 minutes. Remove from pans and let cool on wire racks. Decorate as desired.
- Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
- Reduce the speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.
- Separate into bowls and tint different colors. Transfer ? of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding; place in separate resealable bags; snip of the corners.
- Using the thicker icing, outline lovebug wings on the cupcakes, then flood using the thinner icing. Decorate while the icing is still wet. For multiple colors, let each icing dry before applying another.
If you are like me, you will probably make some substitutions to some of the ingredients, but they are an adorable place to start for fun Valentine’s Day baking.
You can find this great recipe and so much more useful content in the February issue of Women’s Day Magazine. It has a Dolly Parton exclusive in it which I don’t want to miss!
It is on newsstands nationwide.
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