Valentine’s Cupcake Recipe

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.

Preparation Time

10 Minutes

Cooking Time

25 Minutes

Serves

6 Cupcakes

Equipment

Mixing Bowls, Measuring Scales, Measuring Spoons, Muffin Tin, Whisk.

Ingredients

Dry Ingredients:

150g Plain flour

125g Caster sugar

1.5 tsp Baking powder

Wet Ingredients:

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

Frosting Ingredients:

120g Dairy free butter

65g Raw cacao

145g Icing sugar

80ml Aquafaba

Decorations (Optional):

Freeze dried raspberries

Love Hearts

Method

Step 1:

Pre-heat an oven to 180oc and line a muffin tin with 6 cupcake cases.

Step 2:

Combine all the dry ingredients in a large bowl.

Step 3:

Add in the wet ingredients and whisk until the mixture comes together as a smooth batter.

Step 4:

Spoon the batter evenly into each of the 6 cupcake cases.

Step 5:

Bake in the oven for 20 – 24 minutes or until a skewer comes out clean when inserted into the middle.

Step 6:

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.

Step 7:

Remove the cupcakes from the oven and allow to cool, before transferring to a wire rack.

Step 8:

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.