Happy Valentine's Day <3

Been a while, I realize.

I used to be so bitter about Valentine's Day. Why celebrate if you don't have a significant other? But then I thought... Valentine's Day isn't just about having a boyfriend or a girlfriend. Not to me, at least. It's about celebrating the people you love. When I was in grade school, I remember waking up on Valentine's Day and finding a box of conversation hearts or a bag of chocolates by my spot at the kitchen table from my mom and dad. Obviously you should show the people you love that you appreciate them every day of the year, but I like to use Valentine's Day as an extra excuse to do so.

Anyway, this Valentine's Day I had planned on making some regular cupcakes with heart sprinkles, red and pink frosting, etc. But instead I decided to make these - they weren't just to celebrate one of my favourite bands, but also my best friend who makes the music. Music, baking and photography - my three loves - all combined for these cupcakes.

Hope you all had a great Valentine's Day, whether or not you spent it with a boyfriend or girlfriend.



Yellow Cupcakes recipe adapted from Nick Malgieri's The Modern Baker

2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
6 large egg yolks
8 ounces sour cream
(You could add anything to these... the recipe in the book adds lemon zest. I'm thinking almond extract, any kind of zest, vanilla seeds. Have fun with it.)

Preheat the oven to 350 degrees and line 18 cupcake cups with papers.

Sift together the flour, baking powder and salt and set aside.

Cream the butter and sugar together on medium speed until lightened in colour, about 3 to 4 minutes. Add the vanilla and egg yolks one at a time, then scrape down the side of the bowl. Add the sour cream to combine and then add the flour mixture in two additions. After the second, mix the batter on medium speed for 3 minutes.

Portion the batter into the cups and bake for about 20 minutes, or until lightly golden brown on top.



Frosting:
1 stick unsalted butter, softened
4 cups confectioner's sugar
A few tablespoons milk
1 teaspoon vanilla extract
Pinch salt

Cream the butter until smooth, then slowly add the sugar and milk and beat until creamy. Add the vanilla and salt and beat on medium speed for about 2 to 3 minutes.

I used this as the base frosting for the cupcakes, divided into three bowls - one pink, one green, and one stayed white. Then I also took the rest of the frosting and added about two tablespoons of cocoa powder and a bit more milk to get the chocolate frosting.

Decorate as desired and enjoy! Preferably with people you love.



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