Best 4 Pink Cupcake Ideas Recipes

PINK VANILLA-VANILLA CUPCAKES

Steps:

• In a large bowl sift together flour, cake flour, baking powder, and salt. Set aside.
• In a pitcher, whisk together milk, heavy cream, and vanilla. Set aside.
• Cream together butter and sugar in the bowl of a stand mixer until light and fluffy, about 1 minute.
• Add eggs one at time, mixing well and scraping the bowl after you add each egg.
• Add 1/3 of the flour mixture.
• Add 1/2 of the milk. You add the dry ingredients in 3 parts, and the liquid in 2.
• When everything has been added scrape the bowl one more time. Let the batter rest for 15 minutes. Preheat the oven to 350 degrees and line two muffin tins with paper liners.
• Fill the paper liners three quarters of the way full. Bake for 20 minutes, or until a toothpick comes out clean.
• The cupcakes will be pale in color. Let cool for 5 minutes in the pan, then transfer to a rack to cool completely.
• For the Frosting:
• Add the butter to the bowl of a stand mixer. Beat until the butter is pale, very smooth, and makes a slapping sound as it hits the sides of the bowl. This takes about 30 seconds if you butter is really soft, a bit longer if the butter is cooler.
• Add the sugar one cup at a time. Mix until it is incorporated before you add the next cup.
• When all of the sugar has been added, scrape the paddle and the sides of the bowl. Add the vanilla and salt, beat on low speed for 15 seconds.
• Increase the speed to high (or just high enough so that it doesn't make a mess). Beat until whipped, light, and perfectly smooth, about 5 minutes. Scrape the bowl once or twice. The frosting will look like it is getting really soft, but it will stiffen and increase in volume.
• Add the frosting to a piping bag fitted with a large star tip.
• Add sprinkles.

PINK PIGGY CUPCAKES

Steps:

• For the cupcakes:
• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
• Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
• In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
• Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
• For the frosting:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
• Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

PINK VELVET CUPCAKES

Steps:

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 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 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

PINK LEMONADE CUPCAKES

Steps:

• Pre heat oven to 350°F.
• In a small bowl, mix together flour, baking powder, baking soda and salt.
• In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
• Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
• Add enough food colouring to turn batter light pink.
• Scoop batter into paper lined muffin pans.
• Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes.
• Remove cupcakes from pan and let cool completely on rack.
• To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
• Increase speed to high and beat until light and fluffy.
• Add lemonade concentrate, lemon extract, beat 1 minute.
• Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
• Pipe or spoon frosting onto completely cooled cupcakes.