Step 1

Put raspberries, lemon juice and sugar into a small pot and place over medium heat.

Step 2

Break up the raspberries with the back of a spoon and simmer until reduced by a third or so.

Step 3

Use a spatula to help strain into a bowl. Place in fridge to chill.

Step 4

Preheat oven to 350 degrees. Prep your cupcake pan by lining it with cupcake papers.

Step 5

Sift the dry ingredients including the sugar into a medium sized bowl. Give it a whisk. Set aside.

Step 6

Add all of the wet ingredients into a separate bowl and whisk to combine.

Step 7

Add the soft pink food coloring to the wet mixture a drop at a time. whisk and add more if the color isn't saturated enough.

Step 8

Combine the wet to the dry ingredients. Whisk to combine.

Step 9

Pour batter into prepped pan. Bake for 12 to 15 minutes or until the centers are springy to the touch.

Step 10

Remove from oven and set aside to cool.

Step 11

Place egg whites, sugar and salt into a glass bowl.

Step 12

Transfer the bowl over a pot of simmering water. Make sure the bowl does not touch the water.

Step 13

Whisk continuously until the mixture reaches an internal temperature of 160 degrees or until the sugar has dissolved.

Step 14

Transfer to a stand mixer and mix on low to high to get soft peeks. Mix until the mixture reaches room temperature.

Step 15

Add butter 1 tablespoon at a time. Wait until each piece incorporates before adding the next.

Step 16

Add orange blossom water or vanilla extract.

Step 17

Whisk in a tablespoon of the raspberry reduction at a time until desired flavor and color are reached.

Step 18

Spread out a dollop of buttercream as the base of your cupcake.

Step 19

Place the soft pink buttercream into a piping bag fitted with a 125 tip or a medium petal tip.

Step 20

Pipe a spiral in the center of the cupcake. Begin piping small petals. Make them larger as you go.