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These moist and delicious lemon Valentine cupcakes are topped with a silky Swiss meringue buttercream flavored with a zingy raspberry reduction pipes into delicate roses.

Valentine Cupcakes

raspberries (170 grams)

granulated sugar (12 grams)

lemon (juiced)

all purpose flour (213 grams)

heaping)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams)

sugar (200 grams)

unsalted butter (170 grams, melted)

sour cream (115 grams)

whole milk (118 milliliters)

egg whites (room temperature)

tbsp vanilla extract (7 milliliters)

lemon

pink food coloring

eggs (room temp)

sugar (300 grams)

salt

unsalted butter (454 grams)

tsp orange blossom water (5 milliliters Optional)

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

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

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

For the raspberry reduction

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

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

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

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.

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

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

Remove from oven and set aside to cool.

For the cupcakes

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

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

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

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

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

Add orange blossom water or vanilla extract.

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

For the Swiss buttercream

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

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

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

For the assembly

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: https://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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How to Make Valentines Cupcakes

Swiss meringue buttercream comes together with just 5 ingredients and is amazingly delicious. The smooth and silky texture melts in your mouth but is stable enough to use for wedding cakes and birthday cakes. Add some fresh fruit puree, lemon extract, or chocolate to customize your SMBC and pair it with your favorite chocolate cake, vanilla cupcakes, or Funfetti cake.

Swiss Meringue Buttercream (SMBC)

sugar

unsalted butter

vanilla extract

Fill a large pot with about 2 inches of water and bring it to a simmer.

Place the metal bowl of your stand mixer on top of the pot of water to create a bain-marie (or double boiler). The water should not touch the bottom of the bowl.

Whisk together the egg whites, sugar, and salt in the mixing bowl. Pro-tip: Wipe your bowl out with white vinegar before making the meringue. A very clean metal bowl will work best for this as the meringue is easier to whip up in metal rather than plastic.

Cook the egg white mixture until it reaches 110ºF (43ºC) and constantly whisk the sides of the bowl to distribute the heat evenly. If you don&#39;t have an instant-read thermometer, when you can no longer feel any sugar granules in the egg whites with your finger, it&#39;s done.

Remove the bowl from the heat and transfer it to your stand mixer with the whisk attachment. You can use a hand mixer and a large bowl to mix your meringue, it will just take a lot longer to mix.

Whip the egg and sugar mixture on medium-high speed for 10 to 15 minutes, or until you reach glossy, stiff peaks. 

Pour your meringue out into a shallow dish and refrigerate it for about 10 minutes to cool the meringue to room temperature. You can also put your entire bowl of meringue into the fridge, but it will take longer to cool. If you don’t cool the meringue it will melt your butter and then you’ll have buttercream soup.

Once your meringue is cooled, put it back in your stand mixer bowl with the whisk attachment. 

Add the room-temperature butter, vanilla, and mix until it’s all combined. 

Whip the buttercream on medium/high speed until it is white, fluffy, and doesn&#39;t taste buttery, this can take 8-10 minutes. Pro-Tip: To counteract the yellow in your buttercream, add a drop or two of violet food color gel to make it whiter.

Switch to a paddle attachment and mix it on low speed for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn&#39;t required, but if you want really creamy frosting, you do not want to skip it!

This recipe is enough to frost and fill a two-layer 8&quot; x 2&quot; cake, or frost about 24 cupcakes. Store any leftovers in an airtight container in the fridge for 1 week, or freeze for up to 6 months.

Making Swiss Meringue Buttercream

https://www.youtube.com/watch?v=uSoOmBZ7md8

Swiss meringue buttercream is a light and creamy frosting that is delicious, and not as sweet as American Buttercream. SMBC is made from whipping up egg whites with sugar to make a thick meringue and then whipping in butter. This buttercream is extremely light, fluffy and not very sweet and goes really well with chocolate cake or vanilla cupcakes. Great for using under fondant too!

RECIPE ON BLOG ► https://sugargeekshow.com/recipe/swiss-meringue-buttercream/

Swiss Meringue Buttercream Ingredients ►
8 ounces (227 g) fresh egg whites (about 8)
16 ounces (454 g) sugar
24 ounces (680 g) unsalted butter room temperature (You can use salted butter but it will affect the taste and you need to leave out additional salt)
2 teaspoons vanilla extract
1/2 teaspoon salt

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How to Make Swiss Meringue Buttercream (SMBC)

How to make white chocolate Swiss meringue buttercream. An easy and delicious recipe (to decorate about 10 - 12 cupcakes or cover the outside of a 6 inch / 15 cm cake)

White chocolate Swiss meringue buttercream

Egg whites (About 165 g)

150 G Granulated sugar

Butter

g white chocolate (melted)

Vanilla

Salt

Place the egg whites with the granulated sugar in a container and heat them in a double boiler over a saucepan containing a little water.

Mix with a whisk and check the temperature with a candy thermometer, which should read at least 131°F / 55°C (the sugar should be completely dissolved).

Pour the mixture into the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 15-20 minutes until the meringue is white and has firm peaks. (Meringue should be completely cool)

Lower the speed of the mixer and add the butter piece by piece, then resume high speed and mix for at least 5 minutes. (the mixture can go from liquid to grainy, so keep beating until you have a thick, smooth cream)

Add vanilla, salt and melted white chocolate and mix again for 2-3 minutes.

Change the whisk to a flat spatula and mix again for 2 minutes at slow speed to loosen the buttercream and remove the excess air that has been incorporated to make a smoother cream.

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White chocolate Swiss meringue butt...

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