Holidays · Recipes · Sweet Saturday · valentines day

Sweet Saturday; Valentine’s Cupcakes


Charles, duc d’Orléans was one of the greatest of the courtly poets of France, who during exile in England in the 15th century earned a reputation for his poems.  His is now considered The earliest surviving recorded Valentine is a medieval French poem entitled ‘Farewell to Love’, written by Charles, Duke of Orléans in 1415, to his wife Bonne of Armagnac. Charles wrote the poem while he was held in the Tower of London after being captured at the Battle of Agincourt, during the Hundred Years War. He was at the time 21 years old.

Farewell to Love, Duke of Orléans, 1415

Je suis desja d’amour tanné, image
Ma tres doulce Valentinée,
Car pour moi fustes trop tart née,
Et moy pour vous fus trop tost né.
Dieu lui pardoint qui estrené
M’a de vous, pour toute l’année.
Je suis desja d’amour tanné,
Ma tres doulce Valentinée
Bien m’estoye suspeconné,
Qu’auroye telle destinée,
Ains que passast ceste journée,
Combien qu’Amours l’eust ordonné.
Je suis desja d’amour tanné,
Ma tres doulce Valentinée.

I am already sick of love,
imageMy very gentle Valentine,
Since for me you were born too soon,
And I for you was born too late.
God forgives him who has estranged
Me from you for the whole year.
I am already sick of love,
My very gentle Valentine.

Well might I have suspected
That such a destiny,
Thus would have happened this day,
How much that Love would have commanded.
I am already sick of love,
My very gentle Valentine.

Valentines Cupcakes

These cupcakes are very rich and a little bitter, quite a manly valentines so I made them recently for my husband. If you fancy doing the same here’s what you need to do.


Cupcakes  image
1 1/3 cups all plain flour
1/4 cup cocoa
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter at room temperature
1 egg white
1 egg
1 tsp vanilla extract
1/2 cup natural yoghurt mixed with 1/2 tablespoon of lemon juice
1/2 cup milk

6 oz semi-sweet chocolate
300ml tub of heavy whipping cream
3 tbsp salted butter


red fondant icing

gold stars

1. Preheat oven to 350 F/ 180 C degrees. Put cupcake liners into the moulds of a tray – this recipe will make between 12-14 cupcakes.
2. Put the flour, cocoa, sugar, baking soda and baking powder in a large mixing bowl. Add butter, egg white, egg, vanilla, sour cream and milk and mix on medium speed just until just smooth.
4. Fill cupcake liners a little more than half way and then bake for 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.


Ganache topping
1. Break the chocolate into a microwave safe bowl.
2. Add heavy whipping cream and butter to the bowl with chocolate.
3. Microwave mixture for about 1-2 minutes at a time, stir then microwave again repeating this process until fully melted.
4. Set aside to cool in the fridge until the chocolate begins to thicken.

5. Whilst the ganache is thickening rollout the red icing no cut out red hearts. Put these on some greaseproof paper and leave to harden – if you can do this over night.
5. When ready Togo ahead check the consistency of the ganache; it needs to be thick but spreadable. If need be remove from the fridge and leave it to soften a little. Then cut out a hole in the center of the cupcakes and fill with a little ganache, the hole only needs to be about …1/2-1 cm deep. Put the heart’s point in the hole and then use the ganache to cement it into the cupcake, building the ganache up so that it covers the top of the cupcake. Sprinkle gold stars over the top.



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