Vanilla Cupcakes with Natural Pink Butter Cream, originally uploaded by Food For Think. Due to all this talk about natural food colourings at the moment, I thought I’d give it a go and make vanilla cupcakes with natural baby pink butter cream. So off I went to the supermarket to buy some frozen berries. I recently read an article by Huma Qureshi which spurred me on. She recommended frozen instead of fresh as they have higher water content. I don’t really make cupcakes very often because my previous attempts haven’t exactly been perfection but decided that I’ll have one last crack and I have to say that I am rather pleased with the outcome. The reason I liked using frozen berries is that I could eat the stewed berries after I had added to the juices to my butter cream and my oh my they were delicious. Recipe for vanilla cupcakes (makes 12) 115g unsalted butter at room temperature 115g golden caster sugar 115g Allinson Nature Friendly Flour 2 eggs at room temperature 1 tsp …