Pink Velvet Raspberry Cupcakes

Step-by-step Recipe

Ingredients: CUPCAKES

  • 125g butter
  • 3 egg whites
  • 1tsp vanilla essence
  • 220g sugar
  • 200g flour, plain
  • 125g buttermilk
  • 1tsp baking soda
  • 1tsp white vinegar
  • 3tsp rose pink food colouring
  • 2tbps raspberry jam
  • 1tsp icing sugar


  • 125ml cream (35%)
  • 1tbsp icing sugar
  • 1tsp vanilla essence
  • 70g frozen raspberries


Have butter and egg whites at room temperature. Preheat oven to 180C. Grease and line 15 holes
of two 12-hole standard muffin trays with paper cases. Sift the flour. Combine chopped butter, egg
whites, vanilla extract, sugar, flour and buttermilk in a bowl.

Beat with electric mixer. Combine soda and vinegar in small bowl, stir until foamy; add colouring.

Add coloured mix to butter mixture. Beat on low speed until ingredients are combined. Turn speed to
medium and continue beating for about 2 minutes or until mixture turns paler colour. Mixture will look
slightly curdled.

Divide mixture into paper cases. Bake cakes about 20mins. Turn cakes top-side up onto wire racks
to cool.

Meanwhile, make crushed raspberry cream. Beat cream, sifted icing sugar and vanilla essence in a
small bowl with electric mixer until firm peaks form. Crush frozen raspberries lightly with a fork.

Add raspberries to cream and mix well. Using sharp pointed knife, cut a small rounds from top of
each cake.

Fill cavities of cakes with jam and then raspberry cream. There are several options from there. You
can either decorate each cupcake with raspberry, or make “butterflies”.

To make butterflies, cut each of the rounds in half to make two wings. Position wings on cakes, dust
with sifted icing sugar.

Pink Velvet Raspberry Cupcakes

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