Love at first bite - Try these wickedly indulgent pink Valentine cupcakes

Feeling loved-up and looking forward to Valentine's day? Try your hand at making these wickedly indulgent raspberry cupcakes and share them with your sweetheart this Valentine's day

Love at first bite - Try these wickedly indulgent pink Valentine cupcakes

With Valentines day just around the corner we thought we'd make some deliciously loved-up sweet pink cupcakes with a chocolate buttercream frosting decorated with red sprinkles and love hearts.

Ingredients

Cupcakes

  • 150g Unsalted butter
  • 150g Caster sugar
  • 3 Medium eggs
  • 150g Self raising flour
  • 150g Raspberries

Dark chocolate buttercream

  • 125g Unsalted butter (room temp)
  • 250g Icing sugar
  • 150g Dark chocolate (melted)

Pink chocolate buttercream

  • 125g Unsalted butter (room temp)
  • 250g Icing sugar
  • 150g White chocolate (melted)
  • Pink food colouring

Decoration

  • Red love hearts
  • Fresh raspberries
  • Crushed freeze dried raspberries

Instructions

You can of course do all your mixing by hand with a bit of good old fashioned elbow grease, but it's much easier to use an electric mixer for better results. Take a look at the Carrera Stand Mixer or Carrera Hand Mixer if you are missing these tools from your kitchen or fancy replacing to your current mixer.

Cupcakes

  1. Preheat your oven to 180C/160CFan and get your 12-15 cases onto a flat tray.

  2. Cream together the butter and caster sugar till light & fluffy and smooth.

  3. Add in the beaten eggs and self raising flour and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overdo it.

  4. Add in your raspberries and fold through.

  5. Spoon your cupcake mix into your cases and bake in the oven for 18-20 minutes or until cooked through. Leave to cool on a wire rack. Don't try to top with frosting until they are completely cooled.


Buttercream

(this applies to both frosting flavours)

  1. Melt the chocolate until smooth and leave to cool.

  2. Beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar a little at a time, making sure the sugar is fully incorporated until moving on.

  3. Once all of the sugar is in the mix and it's all smooth and lovely, add in your chocolate and beat again till smooth.

Decoration

  1. Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes. We topped half with the chocolate frosting and the rest with the pink frosting.

  2. Decorate your cupcakes however you like – We used crushed freeze dried rapberries and pretty red love hearts on the dark chocolate ones and topped the pink frosted cupcakes with a fresh raspberry for contrast.

Top tips

  1. You can also add a few drops of pink food colouring to your sponge mix for an extra vibrant colour.

  2. Be sure to use real butter for the buttercream – We can’t stress this enough. We often get comments saying ‘why is my buttercream so runny’ and most often it is because real butter was not used. You can’t use margarine, or a fake butter spread for buttercream.

Are you mixing in the right circles?
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