No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.
Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!
Full Recipe: preppykitchen.com/1504-2/
If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.
A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.
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Category : Cuisine & pâtisserie

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