These double chocolate cupcakes were requested by my daughter Mia for Valentines Day. Thank goodness I baked and decorated them yesterday morning! With the frequency of load shedding these days it would not have been possible to make them today!
125 ml sugar
2 large eggs
140 g/250 ml cake flour
60 ml cocoa powder
5 ml baking powder
30 ml oil
5 ml vanilla extract
50 g chocolate chips (optional)
Buttercream Icing 100 g butter
500 ml icing sugar
60 ml cocoa powder
2 ml vanilla extract
Preheat the oven to 180 °C.
Line a medium muffin tin with paper cupcake wrappers and grease them with non-stick cooking spray.
Beat the sugar and eggs together in a mixing bowl.
Add the rest of the ingredients and mix well.
Pour the batter into the cupcake wrappers and bake the cupcakes for about 15 minutes or until the cupcake are firm to the touch and thoroughly baked if tested with a skewer.
Remove the muffin tin from the oven and cool the cupcakes in the tin for 5 minutes.
Beat the butter with an electric hand mixer until fluffy.
Add the icing sugar, cocoa powder and vanilla extract and beat well.
Transfer the buttercream icing to a piping bag fitter with a star nozzle and pipe the icing decoratively onto the cupcakes.
Sprinkle the cupcakes with heart-shaped sprinkles.
These healthy watermelon pops are quick and easy to make and will not break the bank (or your diet!) on Valentine’s Day! See the recipe for Watermelon Popsicles (this is the adult version) here. It is a great way to use up all those watermelon leftovers!
A float can be made with as little as two ingredients, and it is quick and easy. For Valentine’s Day, use a red cold drink, e.g. Sparletta, or home-made or shop-bought strawberry, raspberry or watermelon juice.
This recipe is popular with young and old. Once it has set, it can be cut into dainty fingers or sqaures for a high-tea or cut into a variety of shapes with a cookie cutter of your choice. The simpler the design of the cookie cutter, the better the end result will be! See the photo below.
To assemble the “trifles”, transfer a spoonful or two of yoghurt into each glass and cover with a little honey or fruit coulis followed by a layer of muesli. Repeat the layers until the glasses are full.
Finish off the “trifles” with fruit or home-made fruit coulis and sprinkles.
Glasses with a cylindrical shape and a capacity of about 150 ml works well.