How to Make Valentines Cupcakes

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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