Chocolate Job

Valentines Cupcakes

Beautiful cupcakes. Looks like rose flowers! It will surprise even those who have seen everything!

How to make valentines cupcakes?

When love is in the air, make these amazingly delicious rosy cupcakes for your loved ones and give them a sweet treat!

Ingredients

For the raspberry reduction

  • 6 oz raspberries 170g
  • 1 tbsp granulated sugar 12g
  • 1/2 lemon juiced

For the cupcakes

  • 1 2/3 cups all purpose flour 213g
  • 1/4 tsp salt 1g heaping
  • 1/4 tsp baking soda 1g, heaping
  • 1 tsp baking powder 4g
  • 1 cup granulated sugar 200g
  • 3/4 cup unsalted butter 170g
  • 1/2 cup sour cream 115g
  • 1/2 cup whole milk 118mL
  • 3 egg whites room temperature
  • 1/2 tbsp vanilla extract 7mL
  • zest of a lemon
  • 1/2 lemon juiced
  • pink food coloring

For the Swiss buttercream

  • 5 eggs room temp
  • 1 1/2 cups granulated sugar 300g
  • pinch of salt
  • 2 cups unsalted butter 454g
  • 1 tsp orange blossom water 5mL Optional

Valentines cupcakes video recipe

Author of video content: Preppy Kitchen

How to make valentines cupcakes: full recipe

This valentine, give your loved ones a rosy treat by making these delicious valentine cupcakes. The fluffy and moist cupcakes topped either pink buttercream roses are a feast for your eyes. These cupcakes are super easy to make and far easier to decorate. You just need a red cupcake liner and 125 paddle tip!

Part one. The Raspberry Reduction

Start by making the delicious raspberry reduction. This will go not on the cupcakes but in the buttercream as well. in a small saucepan, add fresh juice of a half lemon. Add fresh, washed raspberries and sugar in the saucepan as well. 

Place the saucepan over low-medium heat and muddle the raspberries to soften up to them. This way, they will break up and release juices. Let it, mixture cook for some time until you start seeing red syrup. You can continue to muddle the raspberries and stir the mixture every now and then. Let it simmer and reduce for about 5 to 6 minutes until it starts to thicken up a bit.

Strain the reduction in a bowl. Using a spatula, press the pulp to get maximum flavor and syrup out of it. Keep the syrup and discard the raspberry pulp. Place it in the refrigerator.

Tip: If you don’t want to throw the pulp away, you can save it for smoothies or snacks.

Part two. The Cupcakes

For the cupcakes, start by sifting all-purpose flour, salt, baking soda, baking powder, sugar in a large bowl. Whisk the ingredients so that they are well combined. Set them aside.

In another bowl, add melted butter, sour cream, whole milk, lemon zest, egg whites, vanilla extract, and juice of a half lemon. Whisk the ingredients together until everything is well combined. Add a drop of soft pink color into the wet mixture to get a pinkish tone.

Tip: you can melt the butter in the microwave easily.

If you don’t have sour cream, use whole milk yogurt instead. Or you can use buttermilk or whole milk as well.

Pour the wet mixture into the dry mixture and whisk until you get a silky and velvety batter.

Tip: You can add roughly chopped raspberries and gently fold them into the batter.

Prepare the muffin tin by lining them with cupcake liners. Add a scoop of batter into the cupcake using an ice cream scoop.

Place the baking tin in a preheated oven at 350 degrees F for 15 minutes. Once they are done, take them out of the oven and let them reach room temperature.

Next – The Swiss Buttercream

For the Swiss buttercream, add egg whites, sugar, and a pinch of salt into a large glass bowl. Whisk it for a minute using a hand beater, and once everything is well incorporated. Place the bowl over a saucepan with simmering water over a stovetop. Continue to whisk the mixture over the steam until it starts to warm up. Whisk constantly until the mixture reaches about 160 degrees F. The mixture will turn sticky.

Tip: Make sure the bottom of the glass bowl doesn’t touch the simmering water.

Pour the mixture into a standing mixer bowl with a whisker attachment fitted to it. Start whisking at low speed and slowly speed it up and whisk until the mixture is glossy and you can see soft peaks. Continue to whisk until the mixture reaches room temperature.

Add a tablespoon of unsalted butter at a time by whisking it until you have used all the butter. Add orange blossom water and continue to whisk.

Tip: You can use vanilla extract instead of orange blossom as well.

Add raspberry reduction to the buttercream and mix well until you get a beautiful light pink color.

Fill a piping bag with this Swiss buttercream and use a 125 paddle tip.

Last - Assembly

Once the cupcakes are cool enough, place a dollop of the buttercream and spread it to form a tiny mountain. Pipe spirals to form a bud and then continue with small strokes to form the petal of your rose. Repeat it with other cupcakes and Enjoy!

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