Ramblings of Random Rashawn

just a bit of everything

Think Pink Cupcakes October 22, 2011

So this year I wanted to do something for the lovely survivors in my life. I decided that pink cupcakes would be an awesome idea to let them know that I am thinking about them! I got the wonderful idea from the blog Love from the Oven who did pink cupcakes as a fundraiser for Susan G. Komen. So I whipped up a batch of the pink velvet cupcakes and topped them with homemade buttercream, decorated them with lovely pink sugar and sprinkles, boxed them up and delivered them in the rain and wind to my 3 lovely ladies. Posted below is the pink velvet recipe from Love in the Oven and my buttercream recipe that I use.

Ingredients

Pink Velvet Cupcakes

Source: Love from the Oven

1 cup Butter, softened

1 1/3 c. Sugar

Pink food coloring

3 eggs

2 teaspoon Vanilla

2 1/2 c. Flour

1 1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 c. Buttermilk

Preheat oven to 350°F and line cupcake tins with liners. In a large bowl, cream together butter and sugar. Once light and fluffy add the food coloring. Start with a small amount and increase to your desired color. Blend well with butter and sugar. Add in eggs, one at a time, beating well after each one. Add in vanilla and beat well.

Combine flour, baking powder, baking soda and salt in separate bowl. Add 1/3 of the dry mix to the batter and beat until well combined. Add in 1/2 the buttermilk, beat until combined, followed by another 1/3 of the dry mix, then the remaining buttermilk and finally the remaining dry mix. Batter may look a little lumpy after buttermilk is added, but beat well and it will combine.

Fill paper liners about two-thirds full and bake at 350°F for approx 20-25 minutes or until toothpick inserted comes out clean. Watch cupcakes closely in the last few minutes of baking so do not over brown. Allow to cool in cupcake pan before removing to cooling rack.

Filled Liners

Classic Buttercream

Source: Wilton

1 teaspoon Clear Vanilla (or Almond) Extract

2 tablespoon Milk or Water

1 c. solid Vegetable Shortening (mom swears by butter)

1 tablespoon Meringue Powder

1  lb. sifted Powdered Sugar (approx. 4 cups)

Sift the sugar and meringue powder into a large bowl. Cream shortening, flavoring and milk or water (I use water so I don’t have to refrigerate). Gradually add sifted dry mix on medium speed until all ingredients have been thoroughly mixed. Add additional water while mixing to get the consistency you want (I added about another tablespoon).

Finished Cupcakes

 

 

 

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2 Responses to “Think Pink Cupcakes”

  1. kat Says:

    Beautiful!! How did you frost them?! Them came out so perfect! And I love the addition of the pink sugar on top…so cute! 🙂


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