Browsing Tag


Cupcakes, Valentine's Day

Homemade Valentine’s Cupcakes

February 13, 2012

When I was younger I loved making crafts. Growing up that love never really stopped. I was into craft-booking for a while, and of course baking now. But I still love doing crafts. I remember in elementary school you would make your own valentine’s, out of red, pink and white cardboard paper and white doilies. They were always heart shaped, usually the type you fold in half, and then open up to the card. I’ve mentioned before that I volunteer at an elementary school as part of my application to the teaching program. I said I would bring in a special treat for Valentine’s day. I was inspired to create cupcakes that looked like edible Valentine’s like the one’s children make. They work incredibly well with the fondant, it cuts like buttah. I used a scalloped edge scissor for most of the hearts.

I actually used craft scissors, the fancy ones, I have an entire block of about 15 different patterns, to make the fondant hearts look like doily’s. I layered them with pink and red fondant hearts to look like a homemade Valentine card. They turned out quite cute. I used the ‘postal’ scissors to make a little Valentine’s ‘Stamp.’

They are rich chocolate cupcakes with whipped buttercream frosting. Perfectly sweet for your Valentine.

This is the first year we are home for Valentine’s Day since Adam and I started dating. The first year, we celebrated the night before, as he left on the 14th for Mexico for two weeks with his company, escaping the craziness that was the Olympics. Last year, we were both in Mexico for Valentine’s day, in Cabo!

However, though I had big plans for Valentine’s Day this year, staying in making a delicious dinner, and of course an indulgent dessert followed by a movie, they will be slightly altered due to my ongoing allergy elimination diet. The only silver lining is that tomorrow I can start to introduce beef! Which means we can both enjoy a nice steak for dinner. I have also been ok eating beans, so we’ll have some green beans, along with potatoes, maybe these super cute heart potatoes, or hasselback, and of course a salad, with only olive oil for dressing. I will definitely be making some chocolate dipped strawberries, because you have to have a little chocolate on Valentine’s, and I may go crazy if I don’t eat some chocolate soon.

Hope the kids are excited for these cupcakes tomorrow as their lunch time treat.

‘Send’ some love with these Valentine’s Stationery inspired cupcakes.

To make, you can use your favourite chocolate cupcake recipe, or try this Devil’s Food Cake recipe I used for my Valentine’s Day Cupcakes before

To make the Whipped Buttercream you will need:
  • 1 cup unsalted butter, room temperature
  • 4-5 cups icing sugar
  • 1-2 tbs milk
  1. In a stand mixer, cream butter on medium with whisk attachment for a few minutes, about 3-5 minutes until really light and creamy. Stop a few times to scrape down sides of bowl with spatula.
  2. Once it reaches the ‘whipped’ texture, sift in icing sugar one cup at a time. Mix on low to incorporate, and then increase once all icing sugar is incorporated fully.
  3. Add another cup of icing sugar, and repeat. Adding 1-2 tbs of milk once it begins to thicken. You want it quite soft, and whipped so that a spatula can run through it easily, but still keep its shape on either side, not caving in.
  4. Once you have incorporated enough icing sugar to reach desired consistency, you can transfer it to a piping bag. I use Ateco #848.

Cupcakes can be stored at room temperature for one day.


Whipped Banana & Pecan Waffles

September 30, 2011

I can’t believe how fast September flew by. In a way, I’m grateful because that means one month of classes is over with! Thus, one step closer to graduation. Almost.

Even though September flew by, it was rather eventful. I went to two stagettes, one for a friend and one for my cousin. The weddings are both in the same week, my cousin is getting married here in Vancouver on October 15, and then we leave the next morning on the 16th to go to Mexico for our friends wedding. It seems like it has been forever since we were there last. However, it’s only been 7 months. I had never been to Mexico before, and now I’ll have been twice in one year. And Vegas. This year has been pretty good for travelling.

I also went to my friend Vickie’s birthday this past weekend. We went to the Kingston Taphouse downtown. It was nice cause we had the entire bottom level to ourselves, so it was like a private party.

Back to school, also means back to public transit. Two skytrains and a bus. Also, back to volunteering in an elementary school. Both of those combined = easily able to catch a cold. Which, I have apparently done. Not so great. So trying to get better so I can properly function for the upcoming week at school.

It just so happens that Lainey is also sick. We spent a lot of this morning in bed together, after she woke me up at 6 am to go outside. Downfall of having pets in an apartment is that you actually have to get dressed to let the dog out. Bummer.

She caught up on her beauty sleep this afternoon. She’s quite the model.

I made these waffles last weekend. Weekends are usually our ‘big breakfast’ days. All week it’s either a smoothie or oatmeal for breakfast. Though oatmeal was making me feel sick for some reason, so it was on a hiatus for a while but I had some this morning and I feel fine. I think it was more so the peanut butter I used to put into it. But, I’m trying to be good and avoid peanuts so my allergy doesn’t act up. So it’s Almond butter. Adam definitely likes waffles or pancakes for breakfast. I make a lot, and usually only have one or two so he ends up eating like an entire batch. haha =)

I added some banana and pecans to the usual Joy of Cooking recipe, and made some changes to create something a little less boring than the same old. I also substitued apple sauce for butter.

Whipped Banana & Pecan Waffles


  • 1 3/4 cups all-purpose flour
  • 1/2 tbsp baking powder
  • 1 tbsp sugar
  • 1/4 -1/2 cup apple sauce
  • 1 1/2 cups almond milk (use regular milk if you don’t have an allergy to it!)
  • 1 1/2 bananas (cut into chunks)
  • handful of pecans, slightly chopped
  • dash of cinnamon

You’ll need:

  • 2 mixing bowls
  • Electric beater ( I didn’t use my stand mixer cause I think the two beaters whip the eggs better)
  • waffle iron


  1. Mix all dry ingredients in one bowl using a whisk.
  2. In a seperate bowl, beat the applesauce and banana with electric mixer. Continue until light and frothy. May take a minute to break down bananas, but just keep mixing until they mash up.
  3. Add other wet ingredients to the banana mixture and blend.
  4. Make a well in dry ingredients, and pour wet ingredients into dry ingredients.
  5. Pour in chopped pecans.
  6. Slightly whisk together until well combined.
  7. Cook on waffle iron on medium setting for about 3 minutes.