Red & pink treats to get into a romantic mood

Shades of red, fuschia, hot pink ­ these are the colours of the season, as we gear up to celebrate Valentine’s Day . Vibrant and luscious to look at, red and pink themed foods look quite delicious too. What’s more, they need no artificial colours as the natural hues of red and pink can be derived from strawberries, raspberries, pomegranate, watermelon, rose and beet, which ensure that you can come up with a menu of red velvet cupcakes, frothy pink cocktails or lovely heart shaped cookies.

So, make this Valentine’s Day special as you shower your loved ones with cards, candies and treat them to some yummy pink food with interesting flavours.


Natural fruit purée is used for the butter cream frosting to make these sweet cupcakes; it lends a berry flavour to the vibrant coloured dish.Ingredients: 1½ cup self-raising flour, 1¼ cup caster sugar, ½ cup desiccated coconut, 140 gm butter softened, ½ tsp vanilla extract, 2 large eggs, 4 tbsp milk, 140gm raspberry fresh or frozen.

For the frosting: 2 cups icing sugar. 85gm butter (softened), 4 tbsp raspberry syrup.Method Heat the oven to 190C. Line the muffin tin with deep paper cases.

Put all the cake ingredients except the raspberries into a bowl and beat swiftly for two minutes until the mix is light and fluffy .Gently fold in the raspberries.

Pour the mixture in the cases and bake for 18 to 20 minutes until they turn golden brown and firm to the touch. Leave to cool.

For the frosting, beat together the icing sugar, butter and raspberry syrup to make a light, fluffy icing. Spoon or pipe onto the cakes.