Yes those are indeed some pink cupcakes. In case you haven’t noticed, it’s breast cancer awareness month and everywhere people are sporting pretty pink to honor and recognize breast cancer. When even my Green Bay Packers start wearing hot pink in their uniform, I know its time to jump on board. Luckily, Erin and Cassie set up a week of pink and cancer-fighting recipes to spread the word on the blog-land. I was happy to be a part of it. Since breast cancer affects 1-8 women, chances are most of us have been impacted at one point in our lives.
I wanted to make something pink and pretty that would bring a smile to anyone’s face. These pink girly cake-lets are just the thing. How could you not be happy biting into something so delicously colorful? I brought these to some lady friends earlier this week and they were just delighted. I’m telling you- pink and sparkly is the way to go.
What is 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 don’t care though. There is something about a pink cake that just tastes a bit differently….or at least I’m convinced it does. :) Also, it doesn’t hurt that this is an amazing cake recipe to begin with. It is light and fluffy without being too sweet. That’s easily taken care of with a nice dollop of fluffy buttercream. (Or another frosting of your choice.)
- 1 cup butter, softened
- 1-1/4 cups sugar
- 1/8 teaspoon pink paste food coloring
- 3 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 sticks of unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 2 tsp. vanilla extract
- 2-3 tablespoons milk or cream
- a drop of red food coloring
- sprinkles for decorating
- 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. Beat in vanilla.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Buttercream
- Using an electric mixer, whip the butter until creamy and pale.
- Add the powdered sugar. Mixture will be dry so add the vanilla and milk and food coloring gradually until frosting reaches a good piping and frosting consistency.
- Decorate cooled cupcakes with frosting and sprinkles.
Nutrition Information:Yield: 20 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Cupcake recipe from: Taste of Home