Kat's Kitchen- "Think Pink" Cupcakes

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Updated: 10/24/2013 7:23 am
Vanilla Cupcakes

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cream together butter and sugar. Mix in one egg at a time. Stir in vanilla. 
In a separate bowl, mix together flour, baking powder and salt. 
Add half of the dry ingredients to the wet ingredients. Mix well. 
Mix in half of the milk. Then add the rest of the dry ingredients.
Once the dry ingredients are well incorporated, mix in the rest of the milk. 
Arrange cupcake liners in the cupcake tin, and fill 2/3 of the way full. 
Bake at 350* for 20-23 minutes. 
Let cool for a minute or two, then transfer cupcakes to a cooling rack. This will ensure they do not over cook and dry out. 
Allow cupcakes to cool completely before icing. 
Put icing on the cupcakes, then add a raspberry on top. 

Raspberry Buttercream Icing

1/2 cup butter, softened
1 cup raspberries, plus more for garnish
1 teaspoon vanilla
4 cups powdered sugar

Puree raspberries, and strain through a fine sieve to remove the seeds. 
Cream butter, then add in the raspberry juice and vanilla. 
Mix in one cup of powdered sugar at a time. Your icing should be fairly stiff. 

To make rose design with icing:
Put icing in a piping bag with a large "open star" tip. 
Make a rose by starting in the middle of the cupcake, then slowly move your tip in a circle around the center point. 

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