Ingredients:

– 1 1/4 cups all-purpose flour

– 1/2 cup granulated sugar

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 tablespoon unsweetened cocoa powder

– 1/2 cup buttermilk

– 1/4 cup vegetable oil

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon red food coloring

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.

3. In another bowl, mix buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Divide the batter evenly among the cupcake cups, filling each about 2/3 full.

6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Vanilla Icing and Sugar Sparkles:

Ingredients:

– 1 cup powdered sugar

– 1-2 tablespoons milk or cream

– 1/2 teaspoon vanilla extract

– Sugar sparkles or sprinkles

Instructions:

1. In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.

2. Once the cupcakes are completely cooled, drizzle the vanilla icing over the tops of the cupcakes.

3. Sprinkle sugar sparkles or sprinkles over the icing for extra sparkle and sweetness.

Heart-Shaped Shortbread Pink Cookies:

You can make the shortbread cookies ahead of time using a basic shortbread recipe, and then shape them into hearts and decorate them with pink icing or sprinkles.

Ingredients:

– 1 cup (2 sticks) unsalted butter, softened

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– Pink food coloring (gel or liquid)

– Heart-shaped cookie cutter

– Pink icing or sprinkles for decoration

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together butter, powdered sugar, and vanilla extract until light and fluffy.

3. Gradually add the flour, mixing until a dough forms.

4. Add pink food coloring to the dough and mix until evenly colored.

5. Roll out the dough on a floured surface to about 1/4 inch thickness.

6. Use a heart-shaped cookie cutter to cut out cookies and place them onto the prepared baking sheet.

7. Bake for 12-15 minutes, or until the edges are lightly golden.

8. Allow the cookies to cool completely on a wire rack.

9. Once cooled, decorate the cookies with pink icing or sprinkles as desired.

Enjoy your delicious red velvet cupcakes with vanilla icing, sugar sparkles, and heart-shaped shortbread pink cookies! Perfect for sharing with loved ones on Valentine’s Day or any special occasion.

Here’s what you need:

Ingredients:

⅔ cup (5oz/142g) sugar

1 large egg

¼ cup (2oz/57g) plain yogurt

½ cup (4floz/115ml) unflavoured oil (canola, sunflower, etc.)

⅓ cup (2 ½ floz/71ml) milk

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 ¼ cups (6 ¼ oz/177g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup (5oz/142g) blueberries, fresh or frozen

Preparation:

Preheat the oven to 375° (190°C) and line 12 muffin cups with liners.

In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.

Add everything to your stand mixer, blend together flour, baking powder and salt.

Mix the wet and dry ingredients until just combined. Gently fold in the blueberries.  Spoon batter into the muffin cups until almost full.

Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

Let cool in the tin for 10 minutes before removing and then enjoy! 
If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Directions: ~12 Cupcakes

1. Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
2. Melt butter and chocolate over low heat, stir until smooth and set aside to cool.
3. Sift together cocoa powder, flour, baking soda and baking powder, set aside.
4. With an electric mixer, cream together eggs, both sugars and vanilla.
5. In a steady stream add the butter/chocolate mixture and stir until smooth
6. Add half the dry ingredients followed by half of the buttermilk. Alternate until thoroughly combined. ** Be careful not to over mix. Batter will be thick.
7. Divide batter evenly among liners (should be ½ full)

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before frosting

Frosting

1. Cream butter and hazelnut spread until combined
2. Add milk and vanilla in a steady stream
3. With the mixer on low, add the powdered sugar and mix until incorporated

Increase speed to high and beat until smooth and thick (add more powdered sugar if necessary)

Assembly

1. Melt remaining chocolate hazelnut spread in a shallow bowl
2. Take cooled cupcakes and dip each of them in the spread so that the top is generously covered (but doesn’t drip over the edges)
3. Place cupcakes in the fridge for 10 minutes so that the spread can cool.
4. Once cool, remove from fridge and frost/decorate to your liking!
5. Cupcakes can be stored in the fridge for up to one week.**Cupcakes can be frozen unfrosted/undecorated for up to 3 months

Download Step by Step