Valentine’s Day Pink Rosette Swirl Vanilla Cupcakes
Flowers… for me? Oh I do declare! – Ace Ventura!
Valentine’s day is fast approaching. Who’s in the mood for some luuurrrvvveeee? No? OK, must just be me, *sulks off into the gutter where I belong!*
I love receiving flowers. What girl doesn’t? As long as they’re not from some garage (yes, we do know, guys!) And as long as they’re not granny flowers too. If any men happened to somehow set eyes on this, do your loved one a favour and for Valentine’s Day get that special lady in your life half a dozen roses. More if you’re not on a budget.
Nothing quite says “Love” on Valentine’s day than a massive bunch of beautiful red roses (hint hint, address details below, hehe). Although, unfortunately, many men just don’t have a clue when it comes to flowers. Many have never even bought any. Insert me with my fella. I’m the first person he has bought flowers for, hilarious but cute since he made the effort for me.
I thought I’d get in the V-Day mood by baking some rose, or rosette (if you like) buttercream swirl frosted cupcakes. This is my first time piping buttercream roses and I must admit that overall, I’m super happy. Obviously, some were better than others but most were great. I made these as a trial run for Valentine’s day as I want to do lots more but in contrasting colours of baby pink, lilac and bright red and make into a beautiful cupcake bouquet.
For these cupcakes, I also added some beautiful pink sugar crystal sprinkles with some pearl white lustre dust. You cannot see the lustre dust well on the photos but it shows lovely in life form with your eyeballs.
Valentine’s Pink Rosette Vanilla Cupcakes Recipe
Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
This year for Valentine's Day, why not treat your loved one with some flowers that you can eat with these Valentine’s Pink Rose swirl cupcakes.
- 300g unsalted butter, softened
- 300g self-raising flour
- 300g caster (superfine) sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 250g unsalted butter, softened
- 500g icing (confectioners') sugar, sifted
- 2-4 tbsp milk
- For the cupcakes, preheat your oven to 160°C, 325°F, Gas mark 3, and line a muffin pan with paper cases.
- Beat the butter in your mixture until light then add the caster sugar and continue to beat until light and fluffy. Meanwhile, sift the self-raising flour into another bowl and set aside.
- Add the eggs one at a time adding a spoonful of flour to the mixture after each egg to prevent curdling, then add the vanilla extract and the remaining flour and mix until incorporated.
- Spoon or pipe the mixture evenly into the paper cases and bake for around 20 minutes or until a skewer inserted into the centre comes out clean.
- Once baked, allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
- For the buttercream, add the butter into a large mixing bowl and beat on slow speed until creamy then gradually add the icing sugar, a little at a time to prevent sugar smog, then switch to high and beat for a minute or so until light, fluffy and creamy. Add between 2-4 tablespoons of milk until the right consistency. If adding colour to your buttercream, add this in at the end and beat in on high.
- Spoon the mixture into a piping bag fitted with an open star tip (I used a Wilton 1M) and pipe rosettes. To pipe rosettes, start at the middle with your piping bag in a vertical position and pipe in the middle circling out.
Here’s hoping I get masses of red roses for Valentine’s.
Ever hopeful! 😆