Heart Cupcakes

Slightly adapted from Martha Stewart

Make these for your sweetie(s) on Valentine’s Day, or any day you want to express your affection.

8 tablespoons (1 stick) butter, melted
1 ¾ cups all-purpose flour 
2 teaspoons baking powder
½ teaspoon sea salt
¾ cup cane sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
Aluminum foil
Buttercream frosting:
1 stick butter, softened
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Optional: natural red food coloring

1. Heat oven to 350°F. Use paper liners in a standard 12 cup muffin pan. Roll up small pieces of foil into the size of marbles and poke in between the paper cup and the sides of muffin cup. They will try to pop out but once the batter goes in they will stay put.
2.  Whisk together flour and baking powder in a bowl.
3. In another bowl using an electric mixer, beat the butter, salt, and sugar until well mixed. Add eggs and vanilla and mix well until combined and smooth. On low speed, beat in half the flour mixture, followed by the milk and ending with remaining flour mixture. Mix just until incorporated. Don’t overmix.
4. Fill prepared muffin cups 3/4 full, making sure the foil ball is in place. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan for a few minutes, then transfer to a wire rack to cool completely. Frost with buttercream frosting.

To make frosting: beat all ingredients together until smooth. Mix in a few drops of natural red food coloring to make pink icing, if desired.