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These pink velvet cupcakes are a delicious alternative from your classic vanilla cupcake recipes. Why not give them a go this Valentines Day and treat that special someone?

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Cupcake Recipe:

Makes approx 18. Bake at 175ºC for 20 mins.


Sieve dry ingredients into a bowl.

In another bowl, cream together the margarine and sugar until light and fluffy. Add pink colouring until you have quite a depth of colour (approx ¼ to ½ teaspoon).

Add beaten eggs a little at a time, adding a small amount of the flour mixture if necessary to prevent curdling.

Beat in half the buttermilk with half the flour, then add the remaining buttermilk and flour, and mix well until combined. Add mixture into the White cupcake cases about ⅔ full.

To Decorate:

  • Colour Splash Gel Food Colouring - Pink - 25g (0675057)
  • Renshaw Vanilla Frosting - 400g (0605813) x2
  • Cake Star Disposable Piping Bags - Pack of 12 (84798)
  • Jem Open Star Piping Nozzle-1M (84964)
  • Cake Star Red Modelling Paste-100g (75013)
  • Purple Cupcakes Petal Sprinkle Mix (25115)
  • Cake Star Push Easy Alphabet Cutters-Uppercase-Set of 26 (84794)
  • Cake Star Push Easy Cutters-Shapes-Set of 6 (84817)


Once your cupcakes are baked and cooled:

Cut out L, O, V, E letters and various heart shapes using the Push Easy Cutters and Red modelling paste. Leave to dry.

Fill piping bag, fitted with 1M nozzle, with frosting/buttercream. Pipe swirls onto cakes around centre.

Add just sprinkles to some, the letters L, O, V, E onto others, and heart shapes onto the remaining cakes.





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