Page 295 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Beat butter and sugar in a large bowl until light and fluffy. Beat in
eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking

soda; beat until batter is smooth.

Step 3

Pour batter into prepared muffin tins, filling each liner about half-full.

Step 4

Bake in the preheated oven until a toothpick inserted into the center
comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool
completely, about 25 minutes.

Step 5
Cut tops off the cooled cupcakes. Remove a small amount of the

center of each cupcake. Fill the centers with a small dab of black
cherry jam. Put the tops back on, covering the jam.

Step 6

Combine heavy cream, sucralose sweetener, and vanilla extract in a

large bowl. Whip until soft peaks form. Place in the refrigerator until
chilled.

Step 7

Place whipped cream in a piping bag fitted with a round or star tip.
Frost each cupcake with a swirl of whipped cream. Top each one
with a maraschino cherry and grated chocolate.

Cook's Notes:

Use sugar in place of Splenda(R), if desired. I find that the whipped
cream holds up longer in the fridge when I use sucralose.

If you don't have a piping bag, you can cut the corner off a
resealable plastic bag and slip the piping tip into the corner.

Nutrition Facts

Per Serving:

275 calories; protein 2.9g 6% DV; carbohydrates 29g 9% DV; fat
17.3g 27% DV; cholesterol 79.6mg 27% DV; sodium 132.3mg 5%