Cinnamon Heart Cupcakes

I didn't get to make as many Valentine's treats as I wanted to this year. Luckily for me there were still plenty of ideas and decorations for one extra treat. The decorations included a variety of cupcake wrappers and valentine treats like cinnamon hearts. So this could only mean one thing, Cinnamon Heart Cupcakes. I got some inspiration from Megan at TAKE A MEGABITE. Her Valentine's Brunch Party had beautiful everything - decorations, invitations and food. Also, while coming up with ideas of how to use the cinnamon hearts I came across beautiful cupcakes from Sweet Tooth and Created by Diane. So without further ado, I introduce you to my version of Cinnamon Heart Cupcakes.

These, just like the Maple Chocolate Chip Cookies, come together quickly. Just one bowl for the cupcakes and one bowl for the frosting. Once you put the cupcakes in the oven, go ahead and get started on the frosting. When the cupcakes come out of the oven let them cool for about 30 minutes. Below you'll see my dog, Winston, doing quality control.

Once everything's ready, you can have a decorating party. In "Sweet Celebrations" by the sisters of Georgetown Cupcake, they talk about having a cupcake decorating party. It's a fun way for family or friends to come together and decorate cupcakes.

Then you can display, them in a cupcake tree, like the one below, or get some festive ideas from TAKE A MEGABITE.

Just a quick word about cupcake wrappers - if you're using a light colored wrapper, like the ones below, you'll want to use a light colored batter. If you're doing red velvet or chocolate cupcakes, the batter will overtake your wrappers and you won't be able to see the pretty design.

Also, an important thing to note is the frosting makes enough for two baked treats. I'm pretty sure I've used all this frosting for one batch of cupcakes before, but this time I only used about half. Maybe it was because the frosting was piped on? I don't know, but the extra frosting just gave me an excuse to make another cinnamon treat. So, come back later in the week for another cinnamon treat!

Cinnamon Cupcakes Adapted from Vegan Cupcakes Take Over the World

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 tsp apple cider vinegar 

• 1/3 cup canola oil
• 3/4 cup sugar
• 2 tsp vanilla extract
• 1/4 tsp cinnamon extract

• 1  1/4 cup all purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

Preheat oven to 350 degrees.

Combine almond milk and vinegar in a measuring cup. Set aside for three minutes, allowing milk to curdle like buttermilk.

Whisk curdled milk with liquid ingredients from second column (oil, sugar, vanilla and cinnamon extract.)

Add dry ingredients from third column (flour, cornstarch, baking powder, baking soda and salt.) Whisk until almost all lumps are gone from batter.

Line muffin tin with cupcake wrappers. Scoop cupcake batter evenly among tins.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean and cake bounces back when touched.

Let cool 30 minutes before frosting.

Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes

Ingredients

• 1/2 cup Earth Balance shortening
• 1/2 cup Earth Balance buttery spread 

• 3   1/2 cups powdered sugar

• 1    1/4 tsp vanilla extract
• 1/2 tsp cinnamon extract
• 1/4 cup unsweetened vanilla almond milk

Instructions

Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined. 

Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.

Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.

Using either a spatula or piping bag spread frosting over cupcakes. 

Decorate as desired. Suggestions - red sprinkles and cinnamon hearts.

Nutrition Facts

One cupcake - makes 12 (does not include decorations - includes amount of frosting used if use half a batch)

Calories                            300

Total Fat                          14 g

Saturated Fat                    3 g

Cholesterol                     2 mg

Sodium                         230 mg

Potassium                         40 mg

Total Carbohydrate            42 g

Dietary Fiber                        1 g

Sugars                               30 g

Protein                                2 g