I don't like Valentine's Day. Glittery cards with swoopy handwriting, hokey haikus, special trips to the lingerie store for February 14th: No, thank you. Shouldn't love be celebrated, enjoyed, or suffered through every day?
While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals.
It's a funny thing, love...it's so very similar to hunger: visceral, gnawing, gut-wrenching—like the most acute of hunger pangs. The craving, the desire, the search for something that will satiate. Love and hunger consume, madden, and hold the senses hostage.
Get the Recipe
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles.