Strawberry Shortcake

For my littlest Valentines, we made a special dessert.  Emily had a great time with an idea we found in Family Fun magazine, where you put a marble in between the cupcake liner and the muffin tin so the cupcakes come out heart-shaped.

The following is a recipe from my grandmother, and actually I think her mother adapted it from a pineapple upside-down cake, obviously by omitting the pineapple part.  It's been a staple through my childhood, and it's so incredibly easy to make.  I like it best soaked in milk (or cream!) with berries on top.

Shortcake

2 eggs
1 cup sugar
1/3 cup water
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract

Beat eggs well.  Add sugar and water and beat.  Sift in flour and baking powder.  Add vanilla and beat.  Bake at 350 in a 8x8 pan for 30-35 minutes, or 12 cupcakes for 20-25 min.