A million years ago I visited Sweden and fell for adorable ‘bakformer’. Back in those days baking cupcakes wasn’t a thing in my country, so the standard cupcake paper was plain and white. The colours of these bakformar were therefore powered with festive potential. And then I barely baked cupcakes at home.

Somehow these bakformar survived the big move four years ago and ever since Daughter discovered them at the bottom of a drawer she asked me to bake cupcakes. As I said before, I barely bake cupcakes, but today I finally had some time to spend on mixing cake batter and discovering how to make butter cream. Daughter has been watching some TV episodes from a young woman that creates stuff, including cakes, and therefore she suggested to add raspberries to the cream. We didn’t have raspberries, but the Man did buy some strawberries yesterday, so we added that instead. I puréed two strawberries, which turned out to be too moist for mixing with the butter and sugar. After a bit of fiddling to reach the correct mix of strawberry moist, butter and sugar I succeeded. Months ago I already ordered some sprinkles from the supermarket, anticipating this moment. Therefore Daughter was able to add the finishing touch once the cupcakes were buttered by me.

Only for fans of really sweet cupcakes 😉

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