Happy Valentines Day!
I've waited for six months to share my sweet valentines that my friend Allison brought me as a gift when she came to visit me last summer.
She knows I love vintage greetings like this.
And could the be any cuter?
With their rosy cheeks
And Shirley Temple curls
And I love the corny but clever captions
I remember the fun in elementary school of signing each Valentine and stuffing in an envelope for all my classmates...picking just the right one for your best friend or for the cutest boy :-)
I love them all but love this one the best...and I dedicate it right back to Allison because there has never been a better friend.
I didn't bring Valentine cards to work today, but I did bring cupcakes to celebrate the day. I think they may have been just as appreciated :-)
I found the recipe recently on a blog called Six Sisters' Stuff and they were named Neopolitan Cupcakes. I substituted a couple of things but they still turned out great and are so cute.
Most came back for seconds!
Brownie Bottom Cherry Chip Cupcakes
- 1 (19.5 ounce) package brownie mix
- 2 eggs
- 1/2 cup vegetable oil (you could also use canola oil)
- 1/4 cup water
- 1 (18.25 ounce) package cherry chip cake mix (or any flavor you want)
- 2 tablespoons vegetable oil (you could also use canola oil)
- 1 1/3 cups water
- 3 egg whites
- 1 can cherry frosting (or any flavor you want)
Hope you had a Happy Valentine's Day and got to share the joy of the day with someone you love!
- Preheat an oven to 350 degrees F (175 degrees C). Line muffin cups with liners (36 or so) (I used the silicone liners for the first time and loved them).
- Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Cool cupcakes then frost with icing. Sprinkles optional!