It was a momentous occasion. My favourite bub and a friends daughter Ria was turning one today! I had been told the theme colours for the party would be Pink and White. A week of recipe hunting on the net and the colour theme in mind, I narrowed down to what I’d be whipping up for my cutie pie.

Ria turns one.

  • A Schwarzwalder Kirschtorte – the famous Black forest cherry cake for the centre piece.
  • Strawberry Panna cotta (thinking pink!).
  • Vanilla cupcakes with crushed raspberry and cream.

The toppings for the cupcakes caught my fancy, as they were not your run of the mill icing sugar frosting. Raspberry and cream – a mix of sweet and tangy, when put together, wait for it…….. Pink! 🙂

Vanilla cupcakes with crushed raspberries and cream


Recipe for Vanilla cupcakes:


  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (outer yellow skin)
  • 1 1/2 cups (195 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool.


Recipe for crushed raspberry cream:


  • 250 grams raspberries
  • 1 cup thick (double) cream
  • 1 tbsp icing (confectioner’s) sugar, sifted

To make the crushed raspberry cream, place the raspberries in a bowl and crush lightly with a fork.

Add the cream and icing sugar and fold to combine.

To serve, use a teaspoon to scoop out a spoonful of the mixture and top each cake.

PS: The above recipes are not my own creations. They have been sourced from various websites. All I can stake a claim for is that they work!