By Laura Davis|
February 1, 2022|
4 min read
The perfect edible gift for Valentines Day, these pink cupcakes topped with chocolate buttercream make a lovely personal present for the special person / people in your life.
Mixing Bowls, Measuring Scales, Measuring Spoons, Muffin Tin, Whisk.
150g Plain flour
125g Caster sugar
1.5 tsp Baking powder
120ml Milk of choice
80ml Sunflower or Vegetable oil
1 tsp Vanilla extract
1 tsp Apple cider vinegar
Pink food gel or beetroot powder (as much or as little as you need to get the pink colour you want) – depends on the strength of your gel / powder
120g Dairy free butter
65g Raw cacao
145g Icing sugar
Freeze dried raspberries
Pre-heat an oven to 180oc and line a muffin tin with 6 cupcake cases.
Combine all the dry ingredients in a large bowl.
Add in the wet ingredients and whisk until the mixture comes together as a smooth batter.
Spoon the batter evenly into each of the 6 cupcake cases.
Bake in the oven for 20 – 24 minutes or until a skewer comes out clean when inserted into the middle.
Meanwhile make the frosting by whipping the dairy free butter with an electric whisk until light and creamy. Sift in the raw cacao and icing sugar and whip on a high speed for a few minutes until everything comes together.
Slowly pour in the aquafaba and whisk for a further 3 – 5 minutes until you get a light and fluffy buttercream.
Remove the cupcakes from the oven and allow to cool, before transferring to a wire rack.
Once completely cool, transfer the chocolate buttercream to a piping bag and top each cupcake with a swirl of the butter cream, a dusting of freeze-dried raspberries and a Love Heart, as seen below.