Pink Cupcakes

How to make pink cupcakes

• Preheat the oven to Thermostat 6.

• Put the powdered sugar, the flour, the baking soda and the almond paste in a terrine.

• Add the egg whites.

• Mix until you get a consistent mixture.

• Add the melted butter once its lukewarm.

• Add the rose water, the rose syrup and the colorant.

• Grease and cover the ramequins with flour.

• Pour the mixture until the ramquins until they are 3/4 full.

• Cook them for aound 20 minutes.

• Remove the cupcakes from the ramequins.

• Leave them to dry on a wire rack.

Raspberry topping of pink cupcakes

• Put the whipping cream in the freezer so it's as fresh as possible.

• Put the raspberries in the microwave for 2 minutes at maximum power. 

• Mix the raspberries to get a coulis.

• Put the coulis though the sieve to get rid of the pips.

• Break the white chocolate into pieces and melt it in the microwave.

• Add the raspbery coulis and mix well.

• Let it cool at room temperature.

• Put the cream in a porcelain bowl and add the raspberry-chocolate mix.

• Whip to get a consistency like that of crème Chantilly: a bit firm but creamy.

Finishing touches to the pink cupcakes

• Decorate the cold cupcakes using a pastry bag with the raspberry cream.

• Put in a cool place for 2 hours minimum.