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.
