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They say the way to a person’s heart is through their stomach, but let’s be honest: a beautifully piped cupcake or a creamy, chilled mousse does most of the heavy lifting. In a world of store-bought chocolates and rushed dinner reservations, taking the time to whisk, fold, and bake something from scratch is the ultimate love language. It’s personal, it’s thoughtful, and if you follow these recipes, it’s absolutely delicious. This year, we’ve gathered four distinct ways to celebrate. Chef Parth Bajaj brings us the vibrant, classic allure of Red Velvet and a light-as-air Strawberry Mousse that’s perfect for those who prefer to keep things eggless and easy. Meanwhile, Chef Arushi Hasija leans into sophisticated textures with her Pistachio Raspberry Cheesecake and whimsical Choco Chip Cookie Hearts. No matter your skill level, these recipes are designed to impress without the stress. So, preheat your oven (or clear a spot in the fridge) and let’s get started.
Recipes By Chef Parth Bajaj
1. Valentine’s Special Red Velvet Cupcakes
Ingredients
• Dry: 150g Maida (1 1/4 cup), 1 tsp cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt.
• Wet: 1/4 cup / 56g butter, 150g caster sugar (3/4 cup), 1 egg, 110g oil (1/2 cup), 1/2 tsp vinegar, 1 tsp vanilla extract, 120g buttermilk (1/2 cup), Red food colour.
Image credit: Parth Bajaj
Steps
1. Start by creaming your butter and sugar for five minutes.
2. Add in the egg and beat again for 1 minute.
3. Incorporate the buttermilk, oil, vinegar, vanilla extract, and red food color. Combine well.
4. Sift in your dry ingredients (Maida, baking soda, cocoa powder, and salt).
5. Gently cut and fold to combine the batter until even and smooth.
6. Important: Do not overmix!
7. Transfer the batter to a lined cupcake tray and bake at 170°C for roughly 20 mins.
8. Let them cool on a wire rack and pipe with your favourite frosting (Chef’s pick: Cream Cheese).
9. Refrigerate and serve!
2. Strawberry Cheesecake Mousse
(No-bake, Quick, and Eggless)
Ingredients
• For the Mousse: 150g (2 cups) non-dairy whipping cream, 120g strawberry compote, 75g (1/3 cup) cream cheese, 15g (2 tbsp) icing sugar, a dash of vanilla extract.
• For the Compote: 125g (3/4 cup) strawberries, 12g (1 tbsp) sugar, 2 tsp lemon juice.
Image credit: Parth Bajaj
Steps
1. Prepare the compote: Add all compote ingredients to a pan and cook on low flame for 6-7 mins. Chill completely in the fridge.
2. In a mixing bowl, combine cream cheese, icing sugar, and vanilla. Add the chilled compote and mix well. Set aside.
3. In a separate bowl, whip the non-dairy cream to stiff peaks.
4. Fold the cheese mixture into the whipped cream (or use an electric beater lightly) until combined.
5. Pipe into serving containers and chill for a few hours before serving.
Recipes By Chef Arushi Hasija
1. Choco Chip Cookie Hearts
Ingredients
• 100g butter
• 100g caster sugar
• 50g brown sugar
• 1 egg (or flax egg)
• 1/2 tsp vanilla extract
• 180g flour
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chocolate chips/chunks
• Sea salt (to sprinkle)
Image credit: Arushi Hasija
Method
1. Whisk butter, caster sugar, and brown sugar briefly until combined.
2. Whisk in the egg (or flax egg) and vanilla.
3. Fold in the flour, baking powder, baking soda, and chocolate chips.
4. Chill the dough for 2-4 hours, ideally overnight.
5. Scoop the dough and press it into heart-shaped cookie cutters/moulds.
6. Bake in the moulds at 180°C for 12-15 minutes until golden. Sprinkle with sea salt.
2. Pistachio Raspberry Cheesecake
Ingredients
• Base: 45g crushed biscuits, 15g melted butter.
• Filling: 70g cream cheese, 15g icing sugar, 20g melted white chocolate, 40g pistachio spread, 40g whipped cream.
• Topping: Extra pistachio spread and fresh raspberries.
Image credit: Arushi Hasija
Method
1. Combine crushed biscuits and melted butter; press into the base of a 4-inch pan.
2. Whisk cream cheese and icing sugar together for the filling.
3. Stir in the melted white chocolate and pistachio spread; whisk until combined.
4. Gently fold in the whipped cream and spread the mixture over the base.
5. Refrigerate for 3-4 hours until set. Top with extra spread and raspberries before serving.
