Makes about 60 mini cupcakes
This recipe makes about 60 mini cupcakes, which feeds about 30 people. If you need less, you can half this recipe, or bake any leftover batter in a cake pan. Spread it with leftover jam for a little chef’s treat! You can use any cake or frosting recipe you like for these cupcake, if your Valentine has a favorite.
- Preheat the oven to 350°F. Line a mini cupcake pan with paper liners. Fill each liner with about 2 tablespoons batter, or enough to fill the well about 3/4 full. Tap the pan on the counter to level the batter, and bake until the cake is lightly browned around the edges and the cake springs back when touched, about 12 minutes.
- Set aside to cool for about 10 minutes, then transfer to a wire rack to cool. Repeat with the remaining batter.
- Insert the tip of a sharp paring knife into the top center of each cupcake, turning gently to make a small hole that reaches about halfway into the cake.
- Fit a pastry bag with a medium-sized, open star or straight tip (about the size of the hole you created with the knife; a 3 or 4 tip), and fill with the jam. Insert the tip into the hole in the cupcakes and fill with jam until you feel resistance. Use a spatula or butter knife to wipe away any excess jam.
- Meanwhile, in a bowl, mix the buttercream with the rose water and food coloring until well blended. Fit another pastry bag with a larger round tip (a 6 or 7 tip), and transfer the buttercream to the pastry bag.
- Pipe the top of the cupcakes, as desired. For a heart, apply pressure on the piping bag to create a circle in the upper left of the cupcake. Without lifting the bag, stop applying pressure, and drag the tip to the bottom center of the cupcake, to make the tapered half of a heart. Repeat on the right side, dragging the tip toward the bottom center to complete the heart. Sprinkle with fruit powder, if using.