If you’re thinking about making some desserts for Valentine’s Day, I’ve got nine romantical and fantastical ideas for you! Whether you’re making something sweet for your honey or you’re celebrating the holiday with friends and family, there are lots of sweet treats you can enjoy! Check out some of these ideas for desserts for Valentine’s Day!
When it comes to desserts for Valentine’s Day or pretty much any day of the year, red velvet cupcakes make the perfect treat! They’re yummy, red and you can eat them with one hand. It really doesn’t get any better than that!
1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioner’s sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. Makes 12 cupcakes.
If you’re looking for a creative Valentine’s Day dessert idea, meringue love letters are a great idea! You can spell out your Valentine’s name or write a short love message and place it on some decorative plates to make the perfect festive dessert!
3 large egg whites, at room temperature
3/4 cup sugar
Large pinch of coarse salt
Large pinch of cream of tartar
Preheat oven to 200 degrees, with racks in upper and lower third of oven. Combine egg whites and sugar in a bowl set over a pot of simmering water; stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes.
Transfer meringue to a piping bag fitted with a ?-inch plain pastry tip (such as Ateco #805). Pipe the letters L, O, V, and E, 3 times each, onto a parchment-lined baking sheet; each letter should be about 4 inches tall and spaced 1 inch apart. Pipe 16 hearts, 1 inch tall and 1 inch apart, onto another parchment-lined baking sheet.
Bake meringues until crisp on the outside but still soft inside, about 1 hour for letters and 40 minutes for hearts. Transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 day.
I think it’s safe to say that chocolate covered strawberries are a classic Valentine’s Day dessert recipe! Imagine sipping champagne while feeding each other sinfully sweet chocolate dipped strawberries, sounds like a Lifetime movie, right?! Use this simple recipe to create your own love story!
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Insert toothpicks into the tops of the strawberries.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
This next Valentine’s Day dessert idea involves chocolate and then more chocolate! Chocolate cupcakes with chocolate frosting are the ideal dessert for chocolate lovers, and what better occasion to indulge in this treat than Valentine’s Day?! These are perfect to take to a work party or give out to friends!
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made but can be covered and stored for a few days.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes about 16 cupcakes.
If you’re not in the mood for anything overly sweet but still want something refreshing and tart after dinner, try this berry sorbet as a Valentine’s Day dessert idea! Triple berry sorbet combines raspberries, cherries and cranberries to make a tasty treat times three!
1 3/4 cups white sugar
1 3/4 cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 1/2 cups cherry juice
1/2 cup lime juice
2 tablespoons frozen orange juice concentrate
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
Conversation hearts are the quintessential Valentine’s Day candy. When you transform a luscious cheesecake into a super cute conversation heart, you’ve got a recipe for love! This cake is fun, flirty and will be just as fun to decorate as it is to eat!
1 cup graham cracker crumbs (15 squares)
pinch of cinnamon
1/2 stick butter (melted)
16 ounces (2 blocks) cream cheese, softened
1 cup sugar
3 large eggs
2 cups sour cream
1 teaspoon vanilla extract
food coloring - pink, purple, blue, green, yellow, and red
stand mixer or a mixing bowl and hand held mixer
Wilton Heart Shaped Silicone Molds
fine tip paint brush (new or food only brush)
roasting pan big enough to fit your heart shaped molds
Preheat oven to 325 degrees. You will need a water bath to bake your cheesecakes, so either place your roasting pan in the oven filled with enough water to go half way up the sides of your heart molds and allow the water to heat along with the oven or bring some water to a boil in a tea pot or the microwave. A little trick I use - my roasting pan has an flat rack with handles that fit inside. I set my two heart molds on the rack, so that later I can simply lower the rack along with the filled heart molds into the hot water in the roasting pan.
If you want a more adult version of the chocolate cupcake, these boozy bourbon cupcakes will do the trick! Treat your lover to a tasty and tempting chocolate cupcake made with coffee liqueur and bourbon whiskey to make dessert a little nice and a little naughty!
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
¼ cup bourbon whiskey
1 teaspoon vanilla
¾ cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar
¼ cup coffee liqueur
Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
If you’re looking for a cool Valentine’s Day dessert recipe, these iced strawberry hearts will make the perfect ending to your dinner for two or a dinner party! The great thing about this dessert is that it’s so simple to make, so you can focus all your attention on dinner and your date!
4 cups fresh strawberries
6 tablespoons superfine sugar
1 1/4 cups low-fat vanilla-flavored yogurt
6 heart-shaped molds (ideally silicone)
Wash, hull and roughly chop the strawberries. Place them with the sugar in a food processor or blender and whiz until smooth.
Fill the heart molds halfway up with strawberry puree and freeze for several hours or until set.
Top with the vanilla yogurt and freeze until completely frozen.
Dip the molds in hot water for a few seconds, carefully unmold the hearts and serve immediately.
If you’re having a dinner party or need to make a dessert for a group of people, this Valentine cake is beautiful and delicious! This layered cake is filled with whipped cream and raspberries, then dusted lovingly with confectioner’s sugar and cocoa powder to make the perfect holiday treat!
6 tablespoons unsalted butter, melted, plus more for pan
1 1/3 cups all-purpose flour, sifted, plus more for pan
1 cup granulated sugar
6 large eggs
1 teaspoon pure vanilla extract
Raspberry Simple Syrup for Valentine Cake
Whipped Cream for Valentine Cake
2 pints raspberries
Confectioners' sugar, for dusting
Cocoa powder, for dusting (optional)
Heat oven to 350 degrees. Butter an 11 1/2-by-9 1/4-by-2 1/2-inch heart-shaped cake pan and line with parchment paper. Butter and flour the parchment paper, and set aside.
Set the bowl of an electric mixer over, but not touching, a pot of simmering water. Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes. With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift in the flour in three additions, folding gently after each. Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset spatula.
Bake until the cake is springy to the touch and golden brown, about 40 minutes. Transfer to a wire rack to cool completely. When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake.
To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut sides of cake liberally with simple syrup. Spread bottom layer to within 1/2 inch of edge with half of the whipped cream. Cover cream with an even layer of raspberries. Spread remaining whipped cream over berries. Place top of cake cut side down over cream. Dust with confectioners' sugar and cocoa powder, if desired.
I hope this list of delectable desserts gave you a Valentine’s Day dessert idea for you and your special someone! No matter why or who you’re celebrating with, we can all indulge our sweet tooth and enjoy something sweet and sinful! Although Valentine’s Day is normally associated with romantic love, you can also spend the holiday celebrating friendship and family! How are you spending the day?