…but you have to start somewhere.

This was going to be a post about a father and his daughter making cupcakes together, but it just so happens that it’s going to be Valentine’s day in about half an hour so  I think I’ll have a crack at that instead.

Honestly. Does it get any worse? That grown ups, in any sort of relationship need to be reminded to be nice to each other once a year. Doesn’t it make your skin crawl? Don’t you find it even slightly nauseating? I’d almost like to be in a relationship right now, and, starting on 15th February, be the most attentive and loving person for 365* days in a row and then, just for the heck of it, on the 14th February, be a complete and utter arsehole – just to show how much scorn I have for the whole misguided affair.

The amount of arguments I have had in the past about that one year when I apparently did “sod all” on Valentine’s day (and it’s not even true by the way – I cooked dinner – I remember it distinctly) – makes me even more hostile about the whole thing. As far as I’m concerned St Valentine can go and stick his dozen red roses and his bloody chocolate truffles up his arse…

If however, you think differently to me, and you want to offer a gift of love to the partner who you’ve been unfaithful to with alarming regularity over the last twelve months and you think that a few cakes will make it all ok, then have a crack at these little beauties (and try to be a little more artistic than Immie and I were with the icing).

Oreo cupcakes

For the cakes, mix 225g of unsalted butter, 225g of caster suger, 225g self raising flour, 2 teaspoons of baking powder, 4 eggs and a teaspoon of vanilla essence in a bowl and whisk until the mixture has become light in colour and fluffy. Then mix in 10 crushed Oreos.

Spoon the mixture into cases in a muffin tin and bake them the oven at 170c for about 20 minutes. Check them for the last 5 minutes – you really don’t want them to overcook. You’ll know when they’re done by sticking in a cocktail stick – it should come out almost clean (if there’s a little bit of goo that’s good as they’ll continue to cook a little once you take them out). When they are done, let them cool on a wire rack.

Now for the icing – mix 375g of icing sugar and 225g of unsalted butter in a bowl and whisk as before, until light and fluffy – break another 10 broken oreos into the mixer for the last 30 seconds or so. Spread the icing over the cakes and you’re done.

If you don’t want to turn into the size of a house with all that butter, try them without the icing – they’re still pretty good (and let’s be honest, even without the icing each bite still contains more fat than 10 slices of thickly buttered toast).

* 2012 is a leap year. Smartarse.