Wednesday, 23 October 2013

Pampered Chef's Pink Range & Raspberry Velvet Cupcakes Recipe for Breast Cancer Awareness Month

October is always the month to paint the town pink as people and brands across the world adopt the colour to support Breast Cancer Awareness Month. Pampered Chef have got in on the action again for the seventh year running, producing this rather lovely selection of pink kitchen accessories and they kindly sent us through a set at The Madhouse.

As you can see, they're rather fetching. The range includes the Classic Batter Bowl (£20.25) and Small Batter Bowl (£16.25) which have both taken on pink lids for October, a stylish Cake Sever (£14.95), Dots Microfibre Towels (£8.50), Twixit! Clip Combo (£5.75) and Mini Scoop & Measure (£5.00). The Pampered Chef will be donating £1 to Cancer Research UK from the sale of each of the limited edition products.

My personal fave is the cake server which is designed to look just like a woman's shoe.

In addition, The Pampered Chef also donates up to 25% of sales from Help Whip Cancer fundraiser shows during October. To date, The Pampered Chef has raised over £1.3 million for Cancer Research UK’s breast cancer research.

The six limited edition products are available online at and at in-home cooking shows throughout October.

If you're looking for the perfect way to try them out, chef Will Torrent has come up with a (pink) recipe for Raspberry Velvet Cupcakes that look fabulous.

These rich chocolate flavour cupcakes with beetroot added have a moist, fluffy light texture and a fresh raspberry hidden inside.


200 ml sunflower oil plus extra for greasing
175 g self-raising flour
75 g unsweetened cocoa powder, sifted
250 g golden caster sugar
½ teaspoon baking powder
250 g vacuum-packed cooked beetroot in natural juices (total weight), drained and juice reserved
3 eggs
1 teaspoon vanilla extract
24 fresh raspberries (about 85 g total weight), divided


150 g softened butter
225 g icing sugar, sifted
1–2 teaspoons milk (optional)
2 teaspoons freeze dried raspberry pieces, to decorate (optional)

Preheat oven to 190°C/fan 170°C/Gas 5. Brush wells of 12-Cup Muffin Pan with sunflower oil; set aside. 

Combine flour, cocoa powder, caster sugar and baking powder in Stainless 4-Litre Mixing Bowl; mix well. 

Finely chop half of the drained beetroot in Manual Food Processor and add to flour mixture. Repeat with remaining beetroot. 

Lightly whisk eggs, 200 ml oil and vanilla extract in Classic Batter Bowl using Stainless Whisk. Gently fold egg mixture into beetroot and flour mixture using Mix N’Scraper® until well combined (mixture will have an oily appearance — this is correct).

Using Large Scoop, place a level scoop of mixture in each prepared well. Place one raspberry into centre of mixture for each cupcake; cover with a scoop of remaining mixture; dividing evenly (reserve remaining raspberries to decorate cakes). Bake 25–30 minutes or until a fine skewer inserted into the centres of cakes comes out clean. Remove pan from oven to Stackable Cooling Rack; cool in pan 5 minutes. Carefully remove cupcakes from pan to rack; cool completely.

Meanwhile, prepare icing. Beat together softened butter and icing sugar until well mixed using Bamboo Spoon. Beat in 1–2 teaspoons of the reserved beetroot juice to colour icing the desired shade of pink and enough milk to make a soft buttercream icing. Fill Easy Accent® Decorator fitted with closed star tip with icing. Pipe swirls decoratively on each cupcake. Decorate each cake with a fresh raspberry and sprinkle with freeze-dried raspberry pieces, if desired. Best eaten on the day they are made.

Makes 12 cupcakes
Nutrients per cupcake: Energy 1677kJ/401kcal, Protein 3.7g, Carbohydrate 45.1g, Sugars 35.6g, Fat 24.2g, Saturated fat 7.9g, Fibre 1.1g, Salt 0.4g

Disclosure : I received the products in order to write an honest review.

Other blogposts you may be interested in :

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