Valentine's Day

Selene

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Valentine's Day

Valentine’s Day is considered by many as the triumph of consumerism and obligation. Couples feel obligated to buy gifts and plan nights out to surprise their better halves. Without a doubt, men are those who feel the pressure more since women ALWAYS have high expectations.

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My dear men, don’t worry!
We are not as bad as you think we are.

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What we want you to understand is that it’s not about the actual present but about you as a couple doing something special.

You should take Valentine's Day for what it is - A way to celebrate love.

You're not forced to buy expensive gifts. Write a love note to your partners, they will appreciate it. Treat them with a nice takeaway or prepare their favourite dessert.

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This is what I’m going to do this year, indulging my partner by baking his favourite cake. What’s better than eating a gigantic slice of Victoria Sponge cake while watching a romantic comedy (that I choose of course!)?!?

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Speaking of cakes, if you don’t like the Victoria Sponge you can try the chocolate covered strawberry cheesecake bites (you will find the recipe of the vegan version on our Virtual Valentine page) or try the red velvet heart surprise cupcakes.

My little chefs, here you are the recipe. Enjoy!

INGREDIENTS

HEART-INSIDE BATTER:

160g all-purpose flour
25g cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115g unsalted butter at room temperature
225g granulated sugar
2 large eggs
180ml buttermilk shaken
4 drops food coloring gel (or 8 drops of regular food coloring)
1 teaspoon pure vanilla extract

WHITE CUPCAKE:

220g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
240ml buttermilk (shaken)
1 teaspoon pure vanilla extract
115g unsalted butter at room temperature
1/2 cup white granulated sugar
4 tablespoons honey
2 large eggs

SIMPLE CREAM CHEESE FROSTING:

115g unsalted butter at room temperature
225g cream cheese at very room temperature
480g powdered sugar (sifted)
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons heavy cream

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INSTRUCTIONS…

TO MAKE THE HEART-INSIDE BATTER:

Preheat oven to 180 degrees. Grease and line the bottom of a 9-inch cake pan with parchment.

To a medium bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.

To the bowl of a stand-up mixer, with the paddle attachment (or a medium bowl with an electric mixer), add the butter and sugar; beat until light and fluffy, about 5 minutes. Crack in the eggs, one at a time. Pour in the buttermilk, red food coloring and vanilla. Gradually add in flour mixture on low speed until just blended. Pour the batter into the cake pan and spread the cake batter into an even layer. Transfer to the oven to bake for about 25 to 30 minutes, until a skewer comes out clean.

When cooled completely, level off the top of the cake so it’s totally flat. A serrated knife worked best. Stamp out hearts using a 1-inch heart cookie cutter.

TO MAKE THE WHITE CUPCAKE BATTER:

Preheat oven to 180 degrees. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the buttermilk and whisk in the vanilla.

To the bowl of a stand-up mixer, with the paddle attachment, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the buttermilk mixture, until combined.

Fill each cupcake tin with two tablespoons of batter, about halfway. Nestle the cutout hearts in the center of each cupcake tin, facing them all the same way.

Transfer to the oven to bake for 15 to 20 minutes, or until a toothpick inserted into the white cake comes out clean. Cool in the pans on the wire rack for about 5 minutes.


TO MAKE THE FLUFFY CREAM CHEESE FROSTING:

To the bowl of a stand-up mixer, with the paddle attachment, add the butter and cream cheese. Beat until fluffy, about 2 to 3 minutes. Sift in the powdered sugar and mix slowly until combined. Add the vanilla , pinch of salt and heavy cream; beat once more for about 1 to 2 minutes.

You’re free to decorate the cupcakes however you like. I chose to transfer the frosting to a piping bag with a round tip on the end. It’s important that you give yourself a way to know how to cut the the cupcakes so the heart inside is visible.

I chose to use a heart sprinkle as an indicator as to how to cut the cupcakes. I placed the heart sprinkles so the top of the heart sprinkle aligned with the cupcake on the inside. So all I had to do was cut above the top of the sprinkle, and I knew I would see the heart inside.

 

Thank you A Cozy Kitchen for this lovely recipe!