valentines recipes

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tsp baking powder

tsp salt

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

tsp vanilla extract

eggs

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

salt

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Stout-braised steak with stacked chips

beef shin

olive oil

500 milliliters bottle of Guinness or other stout

beef stock cube

Worcestershire sauce

tbsp brown sauce

bay leaves

shallots

horseradish

tbsp white wine vinegar

watercress

potato

tbsp flour

sunflower oil

Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.

Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.

For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.

When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.

Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.

To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

This great collection of Romantic Dinner Ideas is perfect for Valentine&#x27;s day, anniversaries, date nights and other special occasions. We love this super easy scallop pasta:

The 40 BEST Romantic Dinner Mains

pasta

Tbsp butter

scallops

garlic,

white wine

cherry tomatoes

Tbsp parsley

Salt and pepper

Cook the pasta according to the directions on...

Cook the pasta according to the directions on the package to your desired tenderness, and drain. While pasta is cooking, continue with remaining steps.

Pat scallops dry with a paper towel and...

Pat scallops dry with a paper towel and season with salt and pepper.

Heat oil and butter in a skillet over...

Heat oil and butter in a skillet over medium high heat.

Once the pan is hot, sear the scallops...

Once the pan is hot, sear the scallops for 2-3 minutes, flip and sear the other side 1-2 more minutes. Remove the scallops to a plate.

Reduce heat to medium and add in garlic...

Reduce heat to medium and add in garlic and sauté for about a minute.

Pour in wine and simmer for a few...

Pour in wine and simmer for a few minutes to reduce it.

Add cherry tomatoes and parsley. Cook for a...

Add cherry tomatoes and parsley. Cook for a couple of minutes, until the tomatoes start to soften.

Toss in pasta and scallops, season with salt...

Toss in pasta and scallops, season with salt and pepper to taste. Garnish with freshly grated parmesan cheese.

These vegan strawberry sweet rolls are super gooey rolls that taste like strawberries and cream. They're filled with a mix of raspberry compote and strawberry jam, fresh strawberries and topped with a delicious vanilla cream cheese glaze. These are perfect to make for Valentines Day / Mother's day! 

Vegan Strawberry Sweet Rolls

dairy-free butter

dairy-free milk (room temperature)

caster sugar

pack active dry yeast (approx 7 grams)

plain flour (plus extra for dusting)

Pink food gel

raspberries

water

cornflour

raspberry jam

strawberries

dairy-free cream cheese

icing sugar

vanilla extract

Dairy-free milk (if needed)

In a small saucepan melt the butter on medium heat.

Add the warm melted butter into a mixing bowl and add in the room temperature milk, sugar and active dry yeast. Whisk to combine, then cover with a tea towel and set aside somewhere warm for 10 minutes. I like to place mine in my conservatory, near a heater or near a pre-heating oven. Just somewhere where the bowl can warm up, but not in the oven as this can kill the yeast. The mixture will froth up, as the yeast actives. You&#8217;ll know it&#8217;s activating as you&#8217;ll be able to smell the yeast.

Sift the flour into a mixing bowl, pour in the activated yeast mixture along with a drop of pink food gel.

Knead the dough until its smooth and when you press it, it bounces back. The dough should smooth out and become less tacky. You can use a stand mixer with a dough hook or you can do this with your hands on a clean floured surface. Don’t over knead or the rolls will be tough. If you need to add some more flour, add a little bit at a time to get it to a smooth, bouncy dough.

Form the dough into a neat and smooth ball and place into a bowl which has been lightly greased with some oil (I like to use sunflower oil, or a neutral flavoured oil.) Cover the bowl with a tea towel and leave to prove in a warm area for 1 &#8211; 2 hours or until doubled in size.

Method (rolls)

Place the fresh or frozen raspberries into a medium-sized saucepan and sprinkle over the sugar, water and cornflour. Add in the strawberry/raspberry jam too.

Place on top onto the hob over a low heat and bring to a simmer. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to thicken. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.

Store in a sealed container in the fridge until you’re ready to use it. If the compote turns too thick, give it a stir to loosen it before using.

Method (filling)

Once the dough has doubled in size, grease a 11 x 9 inch square or round dish with oil and set aside.

Turn the risen dough out on to a floured surface. Use a rolling pin, roll the dough into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.

Using a spatula or spoon, spread the jam mixture over the entire rectangle of dough, making sure to leave an inch border round the edge. Sprinkle over some finely chopped fresh strawberries (optional).

Working from the long edge, roll the dough into a large log, pinching the ends together so it stays together and doesn’t fall apart. Using cotton or floss, cut the dough (Watch my video tutorial here). This recipe makes approximately 9-10 rolls, depending how large or small you cut them. Place the rolls into the greased dish, leaving a tiny bit of space between the rolls as they will puff up when they prove and bake!

Cover the dish again with a tea towel and allow the rolls to rise in a warm place for a further 40 minutes &#8211; 1 hour. During this second prove, they will be very puffed up and fluffy.

Pre-heat your oven to 180° C fan. When the rolls are puffed up, brush the edges of the rolls with some dairy-free milk and place into the middle of the oven. Bake for 25-30 minutes, until risen and golden in colour. You can test they are baked by inserting a toothpick into the rolls. If it comes out clean, they&#8217;re ready but if the tooth pick has some dough or batter on, they need more time in the oven to bake.

Remove from the oven and allow to cool fully in the dish before frosting.

In a medium sized mixing bowl, add in the dairy-free butter and cream cheese, whisk until creamy. You can use a stand mixer with balloon whisk attachment or a electric hand whisk. You can even use a standard hand whisk for this.

Add in the icing sugar and vanilla. Whisk together until no lumps remain. If it’s too runny, add in more chunks of butter to get it to the right thick and creamy consistency. If it&#8217;s too thick, add in a splash of dairy-free milk.

If you want a glaze, drizzle over the buns while they’re warm. If you want the frosting to hold it’s shape on top of the buns, spread it on when the buns are cool.

Decorate the rolls with a sprinkle of freeze dried berries and some fresh chopped strawberries. This is optional but adds more colour and fruity flavour.

Assemble the rolls 

I was hesitant to make these as I am rubbish at baking bread but WOW they turned out better than I would have ever thought. Thank you so much for this recipe holly, going to make more with blueberry jam filling :-D

I am in love with strawberry anything and these were just AMAZING!!! My husband loved them as well!! Melt in your mouth to die for!!

i needed up bringing these to my friends and they actually really enjoyed them!! it made about 12 big rolls in the u.s measurements

Really nice recipe but if you are going to hand knead the dough, be prepared to use a lot more flour and please DO NOT knead the dough on your kitchen counter. I started kneading on my counter but the dough was so sticky it just made a whole mess. I used a bowl instead and kneaded on the counter only towards the end. also do not put your hands in the dough, use a wooden spoon instead because your hands will have sticky dough on them for the rest of time.

Top 4 valentines recipes recipes from across the web

The most viewed valentines recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Truffle Cupcakes

Stout-braised steak with stacked ch...

The 40 BEST Romantic Dinner Mains

Vegan Strawberry Sweet Rolls

Top 4 valentines recipes recipes from across the web

The most viewed valentines recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Truffle Cupcakes

Stout-braised steak with stacked ch...

The 40 BEST Romantic Dinner Mains

Vegan Strawberry Sweet Rolls

The most viewed valentines recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine