February demands a certain level of intention. It is the month of written notes and small gestures that speak louder than grand displays. These cupcakes are designed to mirror that sentiment. The intricate lattice design evokes the care put into a handwritten letter or a piece of fine embroidery. It transforms a simple baked good into a token of affection.
We have combined two of our most reliable recipes to create this treat. The base is our Standard Chocolate Cupcake which provides a dark and tender crumb. The finish is our Classic Vanilla Frosting which offers the stability needed for piping detailed work. We have provided both recipes here in one place for ease of baking. The red lattice against the stark white background creates a striking visual that requires a steady hand but yields a beautiful result.
The Recipe Yields: 26 to 36 cupcakes | Prep time: 30 minutes | Cook time: 20 minutes
Ingredients
For the Cupcakes
- 3/4 cup shortening
- 1 1/2 cups sugar
- 3 eggs
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
For the Frosting
- 3/4 cup butter, softened
- 3/4 cup shortening
- 1 (16-ounce) package powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Decoration
- Red food coloring
- Silver candy hearts
Instructions
- Bake the Cupcakes Beat the shortening in a large bowl at medium speed with an electric mixer. Gradually add the sugar and beat well. Add the eggs one at a time. Beat well after each addition. Combine the flour, baking powder, cocoa, baking soda, and salt. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour mixture. Mix after each addition. Add the vanilla and mix just until blended. Spoon the batter into paper or foil-lined muffin pans filling each two-thirds full. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans and let cool on wire racks.
- Prepare the Frosting Beat the butter and shortening at medium speed with an electric mixer. Gradually add the sugar and beat the mixture until it is light and fluffy. Stir in the milk and vanilla extract.
- Tint and Base Coat Divide the frosting in half. Tint one half with red food coloring until you achieve a deep crimson hue. Leave the remainder white. Smoothly frost the cooled cupcakes with the white frosting to create a clean canvas.
- Pipe the Lattice Place the red frosting in a piping bag fitted with a No. 2 tip. Carefully pipe diagonal lines across the white frosting in one direction. Then pipe diagonal lines in the opposite direction to create a lattice or diamond pattern.
- Finish Switch to a No. 14 tip (star tip) with the red frosting. Pipe a border around the edge of the cupcakes to frame the lattice work. Place a silver candy heart at the intersections of the lattice or in the center of the design to finish.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.
Valentine Lattice Cupcakes
These Valentine Lattice Cupcakes combine our reliable Standard Chocolate Cupcake recipe with stable Classic Vanilla Frosting. The stark white base provides a canvas for intricate red piping work, creating a design that mimics fine embroidery or a handwritten note. It is a thoughtful baking project for February that yields a striking visual contrast.
Ingredients
For the Cupcakes
For the Frosting
For Decoration
Instructions
Bake the Cupcakes
-
Beat the shortening in a large bowl at medium speed with an electric mixer. Gradually add the sugar and beat well. Add the eggs one at a time. Beat well after each addition. Combine the flour, baking powder, cocoa, baking soda, and salt. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour mixture. Mix after each addition. Add the vanilla and mix just until blended. Spoon the batter into paper or foil-lined muffin pans filling each two-thirds full. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans and let cool on wire racks.
Prepare the Frosting
-
Beat the butter and shortening at medium speed with an electric mixer. Gradually add the sugar and beat the mixture until it is light and fluffy. Stir in the milk and vanilla extract.
Tint and Base Coat
-
Divide the frosting in half. Tint one half with red food coloring until you achieve a deep crimson hue. Leave the remainder white. Smoothly frost the cooled cupcakes with the white frosting to create a clean canvas.
Pipe the Lattice
-
Place the red frosting in a piping bag fitted with a No. 2 tip. Carefully pipe diagonal lines across the white frosting in one direction. Then pipe diagonal lines in the opposite direction to create a lattice or diamond pattern.
Finish
-
Switch to a No. 14 tip (star tip) with the red frosting. Pipe a border around the edge of the cupcakes to frame the lattice work. Place a silver candy heart at the intersections of the lattice or in the center of the design to finish.
