Hello lovelies, I was browsing Pinterest for wedding dresses and ideas as everyone does but no one admits, and I came across these gorgeous pink cupcakes that I thought they were so adorable for Valentine’s Day. If you are single you can have them at like a girl’s/friends night in or pre drinks snack if you’re going out or you could gift them inexpensive gift to your other half.

The recipe was all in American measurements and I couldn’t for the life of me figure out the conversions so I used the Hummingbird Bakery recipe for their delicious red velvet cupcakes and made them PINK!

If you want to know how I made these then keep reading!

Recipe:

• 60 g unsalted butter at room temperature
• 150 g caster sugar
• 1 egg
• 2 tsp pink food colouring
• ½ tsp vanilla extract
• 120 ml buttermilk
• 150 g plain flour
• 1 tsp baking powder*
• 1 x 12-hole cupcake tray, lined with paper cases
• 300 g icing sugar, sifted
• 20 g unsalted butter, at room temperature
• 125 g cream cheese, cold**
• 
  
• ( The original recipe called for bicarb of soda and vinegar but I replaced that with just baking powder and it seemed to be just fine)*

Method:

Ø  Preheat the oven to 170°C/325°F/gas mark 3

Ø  I put the butter and the caster sugar into my new freestanding mixer and using the paddle attachment I creamed them together until they were light, pale and fluffy. If you don’t have a mixer you can just use a wooden spoon which works just as well!

Ø  Then I added the egg in beating the mixture really well to make sure it is well incorporated

Ø  Then I added the vanilla and the pink food colouring until it reach a colour that I wanted. One tip would be to add a bit more in because the cakes get a bit paler when you bake them.

Ø  I then went ahead and added the flour but I did this in two gos alternating between the buttermilk. So it went flour, mix, buttermilk, mix, flour, mix buttermilk mix.

Ø  I then spooned the mixture into my cute little cases which went into the oven for 20-25 minutes!

For the icing:

Ø  I creamed the butter until it was pale and fluffy and then I added the shifted icing sugar in two go’s until it was light and pale.

Ø  Then I added the cream cheese until it was super pale and fluffy!

** I went easy on this because I know how delicate it can be to make that light tangy sweet icing and making what essentially is dairylea dunker cheese on top of your lovely cake I only used 75g but if you want you can use the whole lot the recipe calls for hence why I left it unchanged in the ingredients list.

Ø  I put the cream cheese icing into my brand new piping bag which is amazing by the way it was only £3 and it comes with a reusable silicone bag and five attachments! I used the large plain attachment to make my cakes look lovely and professional.

Here is the end result:

I was really pleased with the results, I think they looked really professional and tasted great! They’re all gone now everyone who tried them enjoyed them and I hope you do too!

Thank for reading this post and I hope you have a lovely Valentine’s Day, however you wish to celebrate it!

Bye lovelies

xxx