Pink Cupcakes
Prep time
Cook time
Total time
As for as the recipe is concerned I use my gluten free blend, but you can use a gluten free blend from White Dove's or Shär if you like. Of you are not on a gluten or dairy free diet just use plain white flour and butter.
Recipe type: Sweets
Cuisine: Sweets
Serves: 35
  • 200 gr (gf) flour
  • 200 gr white sugar
  • 2 tsp (gf) baking powder
  • 100 gr butter at room temperature (I used Valio)
  • 2 eggs
  • 125 ml (plant based) milk
  • 1 tsp vanilla extract
  • 1 tbsp sparkling water
  • 24 frozen raspberries
  • Frosting:
  • 2 egg whites
  • 50 gr white sugar
  • 1 tsp vanilla extract
  • 2 tbsp raspberry coulis or food coloring
  1. Preheat your oven to 175°C.
  2. Mix the flour, sugar, baking powder in a large bowl and add the eggs, butter and milk. Add the sparkling water.
  3. Prepare a baking pan for normal size cupcakes with 12 cupcake liners.
  4. Fill the cupcakes with the dough and then add 2 raspberries per cupcake. Press them lightly into the dough. You can use more to your liking.
  5. Bake the cupcakes for 20 minutes and let them cool down completely before you decorate them.
  6. Start with the frosting when you are going to eat the cupcakes. Since it is a meringue frosting it can get your cupcakes very sticky.
  7. Add the sugar and vanilla extract to your egg whites and heat this au bain marie until the sugar has completely dissolved.
  8. Whip the egg whites for at least 10 minutes and then gently fold in the coulis. Decorate the cupcakes to your liking and eat them within 2 hours.
  9. Enjoy!
Recipe by Must Be Yummie at