Yes they are indeed pink cupcakes. In case you have not noticed, there is awareness month for breast cancer and people everywhere are sporting pretty pink to honor and recognize breast cancer. Even my Green Bay Packers start wearing hot pink in their uniform, I know that the time to jump on board. Fortunately, Erin and Cassie set up a week of roses and fight against cancer recipes to spread the word on the blog-land. I am happy to be a part of it. Since breast cancer affects women 1-8, chances are most of us have been affected at some point in our lives.
I wanted to do something pink and pretty that would bring a smile to the face of everyone. This cake allows girly pink is just the thing. How could you not be happy to bite into something so delicously colorful? I brought these some friends earlier this week and they were just thrilled. I tell you- and bright pink is the way to go.
What pink velvet anyway? Well here's a secret. I'm pretty sure it's just vanilla cake that has pink food coloring in it. I do not care though. There is something about a pink cake that tastes just a little differently ... .or at least I believe it does. :) Also, it does not hurt either incredible cake recipe to start. It is light and fluffy without being too sweet. This easily taken care of with a nice dollop of soft butter. (Or another frosting of your choice.)
- 1 cup softened butter,
- 1-1 / 4 cups sugar
- ⅛ teaspoon coffee pink food coloring paste
- 3 eggs
- 1 teaspoon vanilla extract
- 2-1 / 2 cups all purpose
- 1-1 / 2 teaspoons baking powder
- ¼ teaspoon of baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 sticks unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 2 c. vanilla extract
- 2-3 tablespoons milk or cream
- a drop of red food coloring
- sequins to decorate
- In a large bowl, cream the butter, sugar and food coloring until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add vanilla
- Combine flour, baking powder, baking soda and salt .; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Fill muffin cups two-thirds of parchment paper.
- Bake at 350 ° C for 18-22 minutes or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes before removing from pans on a rack to cool completely.
- using an electric mixer, beat butter until creamy and light consistency.
- Add the powdered sugar. The mixture will be dry to add vanilla and milk and food coloring gradually until frosting reaches a good consistency icing and piping.
- Decorate cooled cookies with icing and sprinkles.
Cupcake recipe: Taste of Home