Cupid, Draw Back Your Bow: Celebrating Valentine’s Day for the Kids

Hello from Kathey Raskin of Las Vegas! Here at Kathey Jo’s Kitchen, I look forward to making fun treats every year. “Cupid” by Sam Cooke came on the radio, and I thought there must be a yummy recipe that incorporate Cupid’s arrow. Thankfully, I found one, and I can’t wait for you to try it. When you decorate your cupcakes, use 6-inch lollipop sticks decorated with a single heart. You can find paper cutouts for the hearts. You can stand the stick up, or you can push it in sideways, and add another heart to make it look like the arrow pierced it. What Valentine’s traditions do you have with your kids – big and small? Let Kathey Jo’s Kitchen know!

Cupid’s Arrow Cupcakes

Ingredients

• 2 ½ cups all-purpose flour
• 2 cups sugar
• 1 tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 cup oil
• 1 cup buttermilk
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1-2 oz. red food coloring

Creamy Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 1 cup butter, room temperature
• 1 teaspoon vanilla
• 6 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees.
2. Line trays with cupcake papers.
3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
4. Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
6. Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
7. Bake for about 18 minutes or until a toothpick inserted comes out clean.

Frosting

1. Sift sugar and set aside.
2. Beat cream cheese and butter on high until creamy. Add vanilla.
3. Then, add the sugar in batches. Scrape down the sides in between each addition.
4. Frost until complete; decorate with sugar heart sprinkles.

Frozen Hot Chocolate

Ingredients

• 3 tablespoons granulated sugar
• 1 package hot cocoa mix (about 3 tablespoons)
• 2 tablespoons unsalted butter
• ⅓ cups semi-sweet chocolate chips
• ⅓ cups white chocolate chips
• 1 can (12 ounces) evaporated milk, divided
• 4-½ cups ice
• Whipped cream, to taste
• Mini marshmallows, to taste

Directions

1. Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms.
2. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.
3. Combine the chocolate mixture, the remaining evaporated milk and ice in a blender, and cover. Blend until smooth.
4. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips, and toasted mini marshmallows, if desired.