Now I don't subscribe to excessive silliness on this day, but I do like to give (and receive) a card and some little gesture of romance (flowers will do nicely, thanks, hon). This year, I also indulged in a little baking... purely because I found heart-shaped silicon cupcake and sponge moulds in my grocery store and was tickled pink with them. I actually bought them so that my son could make something special for his lovely girlfriend, but then I felt compelled to try them out myself first (as you do).
Kitchen Crusader (just yum). Her recipe left me with a whole lot of icing, though, so - naturally - I had to find a use for it. I decided made a heart-shaped cake using a recipe for red velvet cupcakes. The recipe I found originally called for cream cheese icing, which I have already described as part of the recipe for banana, carrot and nut cake. I found it worked just fine with the lime and coconut. Feel free to make your own substitutions. That's the joy of baking, after all!
Cake140g plain (cake) flour
20ml cocoa powder
2.5ml bicarbonate of soda
2.5ml baking powder
2.5ml vanilla extract
25ml red food colouring (liquid) or 2.5ml red paste
55g butter at room temperature
Icing50g butter, softened
250g icing sugar
60ml coconut milk
7.5ml lime juice
- Preheat the oven.
- Grease a 20cm cake tin (unless you're using silicon, of course, which needs no such folderol) or line a 12 hole muffin pan with paper cases
- Sift the flour, cocoa powder, bicarb, baking powder and salt together, ready for later use.
- In a separate bowl, whisk together the buttermilk, vinegar, vanilla and food colouring. Do not be tempted to lick your fingers (as I did) if this mixture splooshes you... bleagh!
- Cream the butter and sugar together well.
- Add the eggs, one at a time, beating well after each one.
- Alternate adding the dry ingredients with the red mixture, about a third at a time, beating well after each addition. Keep going until you've mixed the whole lot together.
- Either pour it into the cake tin or divide it between the paper cases.
- Bake in the centre of the oven for about 20 minutes for cupcakes, or 25 for a single cake. Test with a skewer (it should come out dry) or by pressing gently (if the cake springs back when pressed gently, it's done).
- Turn the cake out onto a cooling rack. Wait until it has cooled before icing it.
- Use an electric beater on the butter until it's very pale.
- Add the icing sugar, about a third at a time, beating well after each addition.
- Add coconut milk and lime juice and beat well until completely combined.
- Spread the icing on the cupcakes/cake and decorate as required.