SWEET TREATS FOR Valentine's Day

Maraschino Cherry Cream Cupcakes

- JANICE CUEVAS

YIELD: 12 SERVINGS GLUTEN-FREE

For the Frosting

2 cups heavy whipping cream

⅓ cup powdered sugar, plus more for garnish

¼ cup maraschino cherries, finely chopped

1 teaspoon vanilla extract

For the Cupcakes

1½ cups gluten-free all-purpose flour

1 cup granulated sugar

¼ cup shredded coconut, unsweetened

1¼ teaspoons baking powder

½ teaspoon salt

2 eggs ¾ cup butter, melted ¾ cup whole milk

1 tablespoon vanilla extract

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups and set aside.

2. For the frosting, combine all the ingredients in the bowl of a standing mixer using a whisk attachment, and whip until the frosting is smooth and creamy. Refrigerate until ready to use.

3. In a large bowl, whisk together all-purpose flour, sugar, shredded coconut, baking powder, and salt.

4. In the bowl of a standing mixer using a paddle attachment, beat eggs, butter, milk, and vanilla extract. Gradually add the dry ingredients and mix until thoroughly combined.

5. Divide batter evenly among the baking cups and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cupcakes cool before removing from the pan. Then insert an apple corer into the center of each cupcake about halfway and remove. Fill the center of each cupcake with frosting. Top the cupcakes with remaining frosting and dust with powdered sugar if desired.

Strawberry Rose Sugar Cookies

YIELD: 12 SERVINGS GLUTEN-FREE

1⅓ cups gluten-free all-purpose flour