Raspberry Cream Cupcakes: Valentine’s Day

Please excuse this very delayed Valentine’s Day post. Last week, was Valentine’s Day. Some of you love it, some of you don’t. Whichever category you fall into, you won’t be disappointed by these raspberry cream cupcakes.

Fairy Cupcakes: makes 24 cupcakes.

• 4 eggs, separated
• 2 cups sugar
• 1 tsp vanilla
• 2 cups flour
• 4 tsp baking powder
• 125 g butter
• 1 cup milk

Preheat the oven to 180 degrees. Beat the egg whites until stiff, add the yolks and vanilla, continue beating. Add sugar and beat until creamy and light. Fold in the flour by hand. Bring the milk and butter to the boil. Sprinkle baking powder over the cake mixture and pour the hot milk mixture on top. Fold in and mix well. This recipe is from “Micklefield Recipe Book”

As they were ‘Valentine’s Day’ cupcakes, I decided to make them pink for the occasion.

For the topping:

• 350ml whipping cream
• 4 tablespoon icing sugar (sieved)
• 1 teaspoon vanilla essence
• roughly a cup of raspberries.

Beat the cream until soft peaks form. Add icing sugar and vanilla. Add the raspberries, squashing them with a fork into the cream. Spoon onto the cupcakes.

Decorate as you wish..

Here’s hoping that your Valentine’s Day was beautiful.