My Valentines

Valentines crept up on us quickly this year. Ours was a busy with a very fun shoot for me, haircuts for the boys, homework, card writing, and Chipotle for dinner. They both had parties and got to come home armed with sweets & cards. Nothing handmade here, I copped out with Mickey Mouse {for Damian} and Lego Star Wars Valentines {for Kevin}.
I bought myself some {droopy} white tulips and have been daydreaming about spring ever since.

Last year Kevin & I made a sailboat Valentine box. This year the class decorated bags but he insisted on making a Spaceship box.
He is truly a child after my own heart.

I’m starting to collect too many coffee mugs.
Damian’s hands are almost the size of mine.

We had a family birthday so I jumped at the chance to make Red Velvet Cupcakes with Cream Cheese Icing. Around Christmas time I stumbled across Vanilla Bean Curd, so I added that to my frosting instead of vanilla. It helped give them the flavor I wanted & maintain a thickness that makes it easier to pipe and decorate. Definitely plan on using it in more frostings in the future.

Cream Cheese Icing Recipe

• 2 Packages of Cream Cheese {softened}
• 2 Sticks of good quality butter {softened} <<< I use Land of Lakes unsalted.
• 4 Cups Powdered Sugar
• 2 Tablespoons Vanilla Bean Curd
• Food Coloring {optional}

Cream butter & cream cheese until it becomes a soft paste without lumps. Slowly add powdered sugar, one cup at a time on low mixing speed. Add vanilla curd & food coloring. Cream Cheese icing can be tricky and sometimes needs more or less powdered sugar, and possibly a few minutes in the freezer to thicken up {especially in the summer when kitchens are hot}. Also great as a fruit dip.

My piping skills are pretty rusty so it took a few tries to even get the one semi-acceptable rose topping you see. After I wiped off the cupcake to re-try, I kind of fell in love with the faux painted brushstrokes.
Might be inspiration for a new batch of cupcakes.

Hope your weekend was sweet! ♥

 

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@AndreaDozier