It’s time for all things heart shaped, kind words and date nights. Or, at least for sharing a bottle of wine in front of the TV and some Valentine Vanilla Cupcakes after dinner, which is probably as far as we’ll stretch in our house. I have to admit I’m not the most romantic person so my efforts are sometimes not the most thought through but I do always try to show some love through cake.
When rummaging around my baking drawer today I found some cupcake cases that I forgot I had. I bought them in IKEA together with the cupcake pan (both called “Drömmar” in case you want to get them) but then proceeded never to use either. Until now. They are tall, narrow cakes and I really liked the way they came out – a little bit different to all the standard cupcakes out there!
I made a simple vanilla cake with a hint of lemon, topped with a very coral pink vanilla buttercream and a simple love-heart topper. The cupcake recipe comes from this book and uses the method I prefer when making sponge cakes; whisking eggs and sugar before adding butter, milk and dry ingredients. I think it makes a fluffier and lighter cake
Have a very Happy Valentine’s day everyone!
- 3 eggs
- 225 g sugar
- 1 tsp vanilla sugar or 1/2 tsp vanilla extract
- 100 g unsalted butter
- 100 ml milk
- 210 g plain flour
- 2 tsp baking powder
- pinch of salt
- zest and juice of 1 lemon
- Preheat oven to 175C and line a cupcake pan with cases.
- Beat the eggs, sugar and vanilla until thick, light and fluffy.
- Melt the butter, pour in the milk and mix into the egg mixture.
- Mix together the flour, baking powder and salt and carefully fold into the mixture.
- Lastly, add the lemon zest and juice.
- Fill the cases 2/3 full and bake for around 15 minutes until they are lightly golden and springs back at the touch.
- Leave to cool completely.
- Make a simple buttercream, pipe on top the cakes and top off with a love heart topper (cut out a double sided heart from coloured paper and glue on to a cocktail stick).
- Serve with love.