Valentine's Day

Andrew and I have never been ones to celebrate Valentine's Day. We usually celebrate the Anniversary of our first date instead which is February 1st. Alas, this year, even that went by without celebration. I guess that's what happens when you have two young children. Or, maybe that's just an excuse and I'm failing in my New Year's promise to spend more quality time with my hubby. So, we're going to work on that.


Back to Valentine's Day though. Since having Charlotte, we've started doing a little something special for this special day dedicated to love. I decided for tonight I'd make Andrew's favourite meal (Shepherd's Pie) and have a dessert they'd both like (cupcakes). As I made cupcakes on the weekend for Harrison's 6 month birthday, I had some left over as the recipe makes a lot. So, a little frosting and some pink and purple sprinkles later, we had dessert.


I had to bring the new vehicle in today to get some accessories put on. I made the Shepherd's pie yesterday and all I had to do was frost the cupcakes today. As Charlotte was at school celebrating Valentine's Day with her friends, Harrison and I went to Mom & Dad's while we waited for the car. Well, to make a long story short, the car took a lot longer than I was told and Mom & Dad had to take us back home, do some errands and then pick me up again to get the car. While that was unexpected, so was supper. For them that is. As they ended up in town later than expected, I invited them back to the house for supper.


Charlotte was very excited when I picked her up sans Harrison and explained that he was with Nana and Poppy at our house. She was even more excited when she got home, showed Nana all her Valentines and then saw the table, decorated in red and white with candles, red hearts and pink and red chocolates. (Insert photo here - if I had remembered to take one :( )


After supper, we had said cupcakes. They were Red Velvet with Buttercream Frosting. Very good if I may say so myself.


Insert photo here

Charlotte in her Heart dress that Auntie Mary gave her. No dress could have been more perfect today!

Red Velvet cupcake with Buttercream frosting and sprinkles

So, although it wasn't the typical Valentine's Day celebration, it was just perfect for us and we had a wonderful time. I hope you enjoyed your day, whatever you did.


Here is the recipe for Red Velvet cupcakes. I found it from a link on allrecipes.com. The blogger modified the recipe and got the following. They really are lovely moist cupcakes. Although most people put cream cheese frosting on these, Andrew's not a fan so we go for Buttercream.


Red Velvet Cupcake Recipe

Makes 24 large, or 30 medium cupcakes

• 2 1/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
• 1 ounce red food coloring
• 4 teaspoons Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost

Buttercream Frosting (if you want the cream cheese recipe, click here)
I've tried a number of different recipes over the years including the one on the Wilton site. I found a lot of them very sweet. While this one is sweet (how can it not be with all the icing sugar) it just tastes differently. The recipe is from The Hummingbird Bakery Cookbook.  The Hummingbird Bakery is a bakery in London. While I've never been, I certainly will the next time we go to England. Their frosting is made differently than other recipes I've come across. You mix the butter and icing sugar together straight away rather than creaming the butter first. You also beat the frosting for at least 5 mins once milk is added. It just makes a light and fluffy frosting.


As my friend got me this cookbook from England, the quantities are in imperial measurements. 


Buttercream Frosting 
(this makes enough for 12 cupcakes. Double for 24)
250g icing sugar, sifted
80g butter at room temperature
25ml whole milk
a couple of drops of vanilla extract


Beat the icing sugar and butter together on medium-slow speed until it is well blended (this takes some time). Combine milk and vanilla extract in a separate bowl and add a couple of spoonfuls at a time. If the desired consistency is not achieved, add a little more milk, one spoonful at a time. Once all milk has been incorporated, turn mixer on high and beat for 5 minutes until light and fluffy. 


Frost those cupcakes and enjoy!