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Romantic Red Desserts To Make For Valentine’s Day

February 3, 2014

in Couples Getaway,Dates,Lake Geneva,Romance,Romantic Getaway

With the following recipes, you will definitely “sweeten” up your Valentine’s Day dinner!

Red Velvet Cupcakes

Food historians may differ about the origin of red velvet cake, but one thing is certain: these popular cupcakes are a great Valentine’s Day gift for the sweets-lover in your life.


Oven 350

Makes 24

  • 2 1/2 cup(s) cake flour (not self-rising), sifted
  • 2 tablespoon(s) unsweetened Dutch-process cocoa powder
  • 1 teaspoon(s) salt
  • 1 1/2 cup(s) sugar
  • 1 1/2 cup(s) vegetable oil
  • 1/2 teaspoon(s) red gel-paste food color
  • 1 teaspoon(s) pure vanilla extract
  • 1 cup(s) buttermilk
  • 1 1/2 teaspoon(s) baking soda
  • 2 teaspoon(s) distilled white vinegar
  • 2 large eggs, room temperature
  • Cream Cheese Frosting (recipe below)


  1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting:


Makes 4 cups

  • 8 ounce(s) (2 sticks) unsalted butter, room temperature
  • 12 ounce(s) cream cheese, room temperature
  • 1 pound(s) confectioners’ sugar, sifted (4 cups)
  • 3/4 teaspoon(s) pure vanilla extract


  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.


Strawberry Cupcakes with Strawberry Buttercream

Strawberries take center stage in these moist, fruity cupcakes. Chopped strawberries are dotted throughout the batter and pureed strawberries flavor the indulgent buttercream. Delicious!


Makes 34

  • 2 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) cake flour (not self-rising)
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) salt
  • 8 ounce(s) (2 sticks) unsalted butter, softened
  • 2 1/4 cup(s) sugar
  • 3 large eggs
  • 1 large egg white
  • 1 cup(s) whole milk
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 2 cup(s) finely chopped strawberries
  • Small strawberries, for garnish
  • Strawberry Buttercream (recipe below)


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Strawberry Buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Strawberry Buttercream:


Makes about 5 cups

  • 4 large egg whites, at room temperature
  • 1 1/4 cup(s) sugar
  • 3/4 pound(s) (3 sticks) unsalted butter, softened, cut into small pieces
  • 1 1/2 cup(s) fresh strawberries, pureed


  1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
  2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
  3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


Raspberry Fool

A fool is an old-fashioned English dessert made with strained, pureed fruit and whipped cream. This classic version uses fresh raspberries.


  • 3 cup(s) raspberries
  • 1 cup(s) heavy cream
  • 1/4 cup(s) sugar


  1. Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds. In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses and top with remaining 1 1/2 cups raspberries. Cover, and refrigerate at least 1 hour and up to overnight.


The above recipes were taken from www.delish.com.  As always, if you have a favorite recipe or idea, send it to us and who knows, we may use it in one of our blogs.

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Located in southeastern Wisconsin – only 90 minutes from Chicago and an hour from Milwaukee & Madison.  Give us a call today at 262-275-3322 and book your romantic midweek or weekend getaway.

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