Valintine’s Day is only two days away    Here is a sweet dessert that can be served with chilled Champagne or coffee    Preheat the oven to 350F and line a muffin tin with paper liners or grease the tin with butter; set aside    Sift together 3/4 cup of unsweetened cocoa powder, 3/4 cup of cake flour, 1/2 tsp baking powder, 1/2 tsp baking soda, with 1/4 tsp salt into a medium bowl and set aside    Either with a mixer or 50 strokes with a mixing fork combine 3/4 cup (1 1/2 sticks) of room temperature –  unsalted butter with 1 cup of sugar in a medium bowl until light and fluffy    Add 3 eggs, one at a time, beating well after each, then beat in 1 tsp almond extract and 2 tsp fresh orange zest    With the mixer on slow speed add the flour mixture and 1/2 cup sour cream – beginning with flour and ending with flour    Spoon batter into prepared muffin tin, filling each cup 2/3 full    Bake until a wooden pick inserted in centers comes out clean, about 20 to 25 minutes    Cool in pan 5 minutes and transfer to a wire rack to cool completely before icing    To make the orange cream cheese icing – beat together two 8 oz blocks of cream cheese at room temperature and 1/2 cup (1 stick) unsalted butter also at room temperature in a large bowl with an electric mixer until fluffy    With mixer at low speed add 2 cups of powdered sugar, 1/2 cup at a time, until icing is smooth and creamy     Beat in 1 tsp almond extract and 2 tsp orange zest; beating icing on high speed until fluffy    Spoon icing into a large piping bag fitted with a large round tip    Pipe icing onto cooled cupcakes or do it by hand with a spatula and small knife    If you would like to add a sweet bubbly drink – try a bottle of Nicolas Feuillatte Rose Doux

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