Valentine's Day is Saturday and we have a couple of recipes sure to win over your sweetheart's sweet tooth.

Nothing says “;Happy Valentine's Day”; better than Red Velvet Cupcakes. The deep red color and silky buttercream frosting are just so “;Valentine-y,”; and this recipe is very moist and delicious. Cupcakes are popular for good reason—the miniature cakes make you think you have a whole cake all to yourself, without as much guilt.

If chocolate is more to your liking, try our Supreme Chocolate Cake. It was originally demonstrated on our old cooking show, “;The Electric Kitchen,”; and has been a favorite since.

Red Velvet Cupcakes

1 cup butter or margarine
1-1/2 cups sugar
2 eggs
1/2 teaspoon salt
2 tablespoons cocoa
2-1/2 cups cake flour
1-1/4 teaspoons baking soda
1 cup buttermilk
1-1/2 ounces red food coloring

» Buttercream Frosting:
1 cup milk
5 tablespoons flour
1 cup butter
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Line two 12-cup muffin pans with cupcake liners.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift dry ingredients together. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in red food coloring; mix well. Pour batter evenly into muffin pans. Bake 20 to 22 minutes.

To make frosting: In a saucepan, cook flour and milk over low heat, stirring constantly until thickened; set aside and cool. Beat butter and sugar until creamy, then add milk mixture and beat another minute. Add vanilla and mix well.

Let cupcakes cool completely before frosting. Serves 24.

Supreme Chocolate Cake

1 cup unsweetened cocoa
2 cups boiling water
2-3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla

» Chocolate Frosting
1 cup heavy cream
1-1/8 cups sugar
1/2 cup butter
5 1-ounce squares unsweetened chocolate
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan or two 9-inch round baking pans. Dissolve cocoa in boiling water.

Sift flour with baking soda, baking powder and salt.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with cocoa mixture, beating after each addition. Pour into prepared pan; bake 25 to 30 minutes.

To make frosting: In a saucepan, combine cream and sugar; bring to a boil. Lower heat and simmer 6 minutes. Remove from heat; add butter, chocolate, and vanilla, stir until chocolate is melted and mixture is smooth. Place saucepan over bowl of iced water and beat until frosting is thick. Makes about 3 cups.

Let cake cool before frosting. Serves 24

More recipes from Hawaiian Electric Co.'s database are available at www.heco.com.