Not Quite Honeysuckle, But Truly Pink with Raspberry Cupcakes

Pink Cupcakes

So girly

On one of last week's snowy days we made some yummy cupcakes. Below is the recipe we used from More magazine, February 2011 issue.

Yummy Snow Day Snack

Someone could not wait to have a bite!

More Magazine's Pink Cupcake Recipe
Prep time: 32 minutes

Cooking time: 20 minutes
Makes 12

Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 stick unsalted butter (½ cup), softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Glaze
• 2 cups confectioner’s sugar
• 2 tablespoons milk (and more if needed)
• Pink or red food coloring
• 12 small red raspberries for garnish

1. To make the cupcakes: Preheat the oven to 350º. Line 12 cupcake cups with liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat the butter until soft and creamy. Add the sugar, and beat until light and fluffy. Add the eggs one at a time until incorporated. Add the vanilla. Alternate adding flour mixture and milk in three additions. Beat until just combined. Fill cupcake papers ¾ full, and bake 20 to 25 minutes, rotating pan halfway through, until a toothpick inserted in the middle comes out clean. Cool completely on rack.

2. To make the glaze: In a small bowl, stir together the confectioner’s sugar and 2 tablespoons milk. Slowly add food coloring with a toothpick until desired pink shade is achieved. Top each cupcake with 1 teaspoon glaze. Spread decoratively toward the edges to create a scalloped, just- dripping effect. Top each with one small raspberry.


WE USED BRIGHT PINK CUPCAKE BAKING FOILS