It is almost Valentine’s Day and for that occasion I planned a whole week of pink treats!
Throughout the week, Monday to Friday, I’ll share some ideas for the day of love to share with your other half!
I’ve never done an entire week of blogging every day and I’ll try really hard to put the recipe online the same day as I post it on Instagram (@ohsprinkles). But I am excited and hope you like my take on Valentine’s Day!
The start are making these pink vanilla raspberry cupcakes filled with fresh raspberries. The frosting is a pink strawberry milkshake buttercream which is made with a flavoured icing sugar that I got aaages ago and after the months it got pushed back in the cupboard further and further. As I was running a bit short on icing sugar (because I still wanted to make some macarons) I decided to use half flavoured icing sugar and half normal icing sugar.
If you have never heard of flavoured icing sugar before you should try it! It is by a company called Sugar & Crumbs.
The smell is super intense and it comes in tons of different flavours. I got the flavour strawberry milkshake but still want to try Raspberry Ripple (and all the others, ha!).
You can get it on Amazon or their website. A few shops like The Range occasionally stock it too!
I don’t often tint the batter but since it’s Valentine’s week I couldn’t resist making it pink too. Totally optional, of course.
And, aren’t these tiny Love Hearts just perfect for Valentine’s Day?!
Recipe Vanilla Raspberry Cupcakes with Strawberry Milkshake Buttercream
60 grams butter
120 grams caster sugar
1 teaspoon vanilla bean paste
130 grams flour
1/2 teaspoon baking powder
1/4 teaspoon bicarb of soda
80 ml whole milk
12 fresh raspberries
optional: pink food colour
120 grams soft butter
250 grams Strawberry Milkshake Icing Sugar
250 grams normal icing sugar
75 ml whole milk
pink food colour (e.g. fuchsia etc)
Love hearts to decorate