RED RASPBERRY MINI HEART MINI CUPCAKES
Get ready to fall head over heels for the cutest and most delicious treat this Valentine's Day, red raspberry mini cupcakes with the tiniest heart sprinkles. These little bites of love are like a hug for your taste buds!
The perfect fluffy vanilla cake, topped with swirls of red raspberry buttercream frosting and tiny heart sprinkles, these cupcakes are basically a love letter in edible form. Your taste buds are about to experience a serious crush!
Vanilla Cake Recipe:
- 3½ ounces powdered sugar
- 4½ ounces all-purpose flour
- ½ teaspoon baking powder
- 1¼ ounces unsalted butter, softened
- 4 ounces milk
- 1 egg
- 1 teaspoon vanilla
Preheat your oven to 325°. Line a mini cupcake tray with mini baking cups. Sift all the dry ingredients into the bowl of a stand mixer, then add your softened butter. Whisk the milk, egg, and vanilla in a separate bowl. Turn the stand mixer on a low speed and mix until the ingredients have formed a dry crumb, then gradually add the milk mixture.
Once all the milk mixture has been incorporated, turn up to high speed for 1 minute, or until the mixture is smooth, scraping the bowl when needed. Using a small cookie scoop, fill each baking cup leaving ¼" of space at the top.
Bake for 14 minutes. Let cool a few mintues then transfer to a wire rack to finish cooling.
This recipe makes approximately 40 mini cupcakes.
Red Raspberry Buttercream Recipe:
- 4½ ounces (½ cup) unsalted butter
- 1 pound + 2 ounces powdered sugar
- 1½ ounces milk
- 3 drop raspberry flavoring oil
- 12-20 drops red food coloring
Add all the ingredients to a bowl of a stand mixer and beat until light and fluffy, about 5 minutes. Add your red food coloring a few drops at a time, mixing in-between, until you reach your desired color.
To decorate your cupcakes pipe on your buttercream using a round mini cupake decorating tip #12 and sprinkle with red mini heart sprinkles.