pink easter cupcakes.

EASTER is coming soon!

Have you baked something or still have a plan to bake something big this weekend? These lovely "Pink Easter Cupcakes" (Vanilla Cupcakes with Raspberry Buttercream Frosting) could be one of the best options for you!

Few days ago, I received a bunch of lovely baking goodies from the talented Jemma Lloyd who is also blogging at http://www.icedjems.com/. These beauties are from her own baking shop! See how cute and adorable they are. :)

And as you all know, I'm a huge pink lover! That's why the first goodies I've chosen were the pink ones. Yes, today Easter's theme is ALL PINK. And besides Easter which is just around the corner, I also wanna enjoy Spring at its best.

One of my favourite things about Spring is the enjoyment of fruits at the peek of its season (summer is also not too far anymore!), as delicious as fresh fruits on its own. My vanilla cupcakes are topped with the raspberry buttercream icing, and I also added just a drop of red food coloring to make the icing a bit more pinky.

Raspberries or strawberries are always a good idea if you go with berries. Always. Of course you can also choose blueberries or blackberries instead. But today, 'cause I wanna make something "pinky-themed" to be matched with the colour of my baking cups, I go with fresh raspberries.

It's moist, fruity, delicious. As simple as that.
You'll never go wrong with pretty pink cupcakes!

So, this is my last-minute Easter baking!
If you wanna have a go, just follow this recipe. You still have enough time to please and share your love with your loved one(s) in the upcoming Easter day. Enjoy!

Making max. 12 cupcakes.

For the vanilla cupcakes:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 grams unsalted butter, at room temperature, cut into small pieces

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

120 ml sour cream or plain yoghurt, room temperature

Directions:

1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

2). In a bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder and salt until combined. 

3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.

4). Evenly fill the muffin cups with the batter and bake for about 20-25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool.

For the raspberry buttercream frosting:

Ingredients: 

250 gr (1 stick) unsalted butter, softened
1/2 cup raspberry preserves
1/2 tsp vanilla extract
160z (1 pack) confectioner/powdered sugar

Directions:

1). In a large bowl, combine together all the frosting ingredients and mix together to combine.
2). Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.

For assembling:

Because Easter is coming REAL soon and you must be longing to make a pretty Easter decoration, topped your frosted cupcakes with mini Easter eggs!! Mine is using the mini Easter eggs from MILKA. It contains one of the best milk chocolate! So delicious, chocolatey and creamy! :)

(it's optional, just use any beautiful stuffs you want for decoration. Make it beautiful!).

Now take a bite and enjoy!

HAPPY GOOD FRIDAY and also HAPPY EASTER (in advance) everyone! Have a great celebration! These lovely cupcakes will absolutely brighten your day! :)

God bless you!

You can find me on:

Instagram

Facebook

Twitter

Lots of love,
@lputriasih