Valentine Cupcakes

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The Foodies' Kitchen


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2 ¼ cups cake flour

1 tablespoon baking powder

½ teaspoon kosher salt

1 ¼ cups whole milk, room temperature

4 large egg whites, room temperature

8 tablespoons unsalted butter, at room temperature

1 ½ cups sugar

seeds scraped from one vanilla bean

2 teaspoons pure vanilla extract

½ cup of valentine colored sprinkles

2 tablespoons of unsalted butter, softened

3 ounces unsweetened chocolate, coarsely chopped

6 ounces of semi sweet chocolate, coarsely chopped

8 ounces of cream cheese, softened

1 teaspoon of vanilla extract

1 ½ cups confectioners’ sugar, sifted

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