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

Yields 6

Directions:

Preheat the oven to 180 Celsius (350F). Line your muffin tray with 6 cupcake cases.
In a bowl combine butter and sugar and beat until fluffy. Add the vanilla and mix.
Now add the egg and mix well again. Scraping the sides of the bowl if necessary.
Sift flour, baking powder and bicarbonate of soda. Add flour and a bit of milk to the butter mixture. Mixing on the slowest speed. Alternate between flour mix and milk until used up.
Tint your batter if you like. Put 2 raspberries (or more if you cupcake cases are big) in each cupcake case and spoon the batter in, about 2/3 full.
Bake for 20 to 25 minutes. Leave to cool for a minutes, then remove them from the muffin tray.
Leave to cool completely.

In the meantime prepare the buttercream.
Beat the butter for a few seconds, then gradually add the icing sugar. If it gets a little bit too dry add a tablespoon of milk. Once all the icing sugar is incorporated add one or two drops of food colour and mix it well. Fit your piping bag with a nozzle and decorate your cupcakes. Add a few Love Hearts and share them with your loved ones! :)

Note: If you like less buttercream you can half the ingredients!