By Elaine Cohen

During the spring and summer months, we may really want to communicate love and tenderness to our family and friends. The warm weather may give us a feeling of warmth in our hearts that we want to share.

To me, caregivers offer their love on a daily basis. An act of love is implied in all the acts of caregiving, from the simple and small, to the large and complicated. I say that now is the right time for you to give yourself a little sweetness, a little Valentine’s Day treat. Even if it’s the middle of summer.

Try my recipe below for rich, red, velvety smooth cupcakes topped with luscious, creamy frosting.

It’s sort of funny that I own a dessert catering company when you consider that my beloved dad was diabetic. He rarely ate sugary treats himself, yet he found great pleasure in watching my delight in making (and eating) cakes and ice cream. Before he died of complications from diabetes, I was fortunate to have been his main caregiver.

Since Dad died, I tend to see heart shapes in my surroundings. When I go to a beach, I see rocks, weathered from the surf and sand, in the shape of a heart. As I walk through New York City, where I live, I see discarded chewing gum stuck on the sidewalk in the form of a heart as well. Each time I see those hearts, I think of Dad. I imagine that those hearts are him saying “I love you." I like to think of it as his way of sending me Valentines, on any day, in any month of the year.

Elaine’s Red Velvet Cupcakes with Cream Cheese Frosting

Please note: You can easily make this recipe for a nine-inch layer cake.

Ingredients:

• 4 oz. (1 stick) UNSALTED BUTTER, softened
• 1 1/2 cups SUGAR
• 2 EGGS
• 1 oz. RED FOOD COLORING
• 2 tablespoons UNSWEETENED COCOA POWDER
• 1/2 teaspoon SALT
• 1 cup BUTTERMILK
• 2 1/4 cups ALL-PURPOSE FLOUR
• 1 teaspoon VANILLA EXTRACT
• 2 teaspoons DISTILLED WHITE VINEGAR
• 1 tablespoon BAKING SODA

Makes about 24 cupcakes or two nine-inch round layers.

Baking Instructions:

1. Adjust oven rack to center position and pre-heat oven to 350 degrees. Line muffin pan with bake cups or grease the nine-inch pans with butter.
2. Make a paste with the food coloring and cocoa.
3. Cream the butter and sugar together until well blended. The mixture should be light and fluffy.
4. Add the eggs, one at a time, and blend well after each addition.
5. Add the food coloring/cocoa paste to the butter mixture and blend thoroughly.
6. Add the salt and buttermilk to the mixture.
7. Add the flour, vanilla, vinegar, and baking soda in that order, mixing after each addition, until blended completely.
8. Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
9. Remove cakes from pan and let cool (on a wire rack, if you have one).

Cream Cheese Frosting

Ingredients:

• 8 oz. CREAM CHEESE, room temperature
• 4 oz. (1 stick) UNSALTED BUTTER, softened
• 1 lb.CONFECTIONERS’ SUGAR
• 1 teaspoonVANILLA EXTRACT

Preparation:

1. Cream together the cream cheese and butter until very smooth and fluffy.
2. Add the confectioners' sugar in three increments, mixing well after each addition.
3. Add the vanilla extract, and mix until smooth.
4. Spread the frosting on the tops of the cupcakes.