For Valentine’s Day, try your hand at making cupcakes for your true love. Candace Nelson, founder of Sprinkles Cupcakes and a judge on the Food Network show “Cupcake Wars,” shares suggestions on making and decorating cupcakes. She also teaches food radio talk show host Cleverley Stone how to frost a cupcake perfectly.

Candace Nelson and her husband, Charles Nelson, also present the Houston Food Bank with a large donation live on Fox 26 Morning News. Their five-figure donation is the result of a week-long fundraiser for the Houston Food Bank. Sprinkles is donating 100 percent of the proceeds from the sale of a special Houston Food Bank cupcake to the organization.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on
medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the
milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides
of the bowl with a spatula, as necessary, until just blended.

6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until
tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles Strawberry Frosting (enough for 1 dozen cupcakes)

Ingredients

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

2. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.

3. Add vanilla and 3 tablespoons strawberry puree and mix until just blended. Do not mix too much or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.