Sugar, spice and all things nice....

Happy Valentines Day.

Valentines day is just one sleep away (and in keeping with tradition, yes last year I made shortbread hearts) I thought I'd cook up some delicious baked goods. I tend not to bake too often due to the fact I end up eating it all. I'm sticking to this healthy lifestyle thing even if my will power fails me and I don't update my fitness planner app with that cheeky slice of pizza. 

Me and my man don't tend to celebrate Valentines in a big, big way, we've spent many a valentines together, we have been together for nearly 8 years (gosh it's crazy saying it out loud, but amazing). A cozy night in with lots of wine and great conversation is fine with me.

Also I do kinda see it as a little bit of a money making scheme, Note to self: stop being so cynical. 

Anyway I also think Valentines isn't just for the love or lover of your life, its a chance to tell those we care about, that we 'Love' them. Or just taking time out to appreciate our loved ones.

Anyway however you're spending your Friday I hope its a great one. 

  

Rhubarb Love Cakes

Ingredients

You'll need one 12-hole muffin tin.

12 Cupcake cases
115g golden caster sugar
115g self-raising flour
115g butter
½tsp baking powder
80ml milk
2 eggs, room temperature

1 teaspoon lemon juice

The cream topping
100ml double cream
100ml cream cheese
20g icing sugar

The rhubarb bit
2 rhubarb stalks, chopped into 1in pieces
20g golden caster sugar

How to make  
Preheat the oven to 180C|160c fan| gas mark 6. Grease the muffin tin with butter or fill the tin with cupcake cases.

To make the rhubarb topping, lay the fruit in a shallow baking tray and sprinkle over the sugar. Bake for 15min in the oven. The fruit will be cooked but still hold its shape and colour. Leave to cool till later.

Mix all the sponge ingredients together with an electric or hand whisk until you have a lovely smooth mixture. Spoon the mix evenly into eight of the holes or cases in the muffin tin.

Bake in the preheated oven for about 20- 25mins until a skewer inserted in the centre of a cake comes out clean. Remove cakes from tin and cool on a rack. 

Whip the topping ingredients together until stiff and voluptuous.

Spread the cream evenly over the top of each cooled cake. Carefully layer two chunks (or one) of rhubarb on top of the cream. Sprinkle with a little icing sugar.

Cook up a batch this weekend. Enjoy x

P.S Tomorrow may be Valentines day but its also the start of London Fashion Week.*checks instagram for updates frantically. Yey!!!