Pink Cupcakes
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
SERVINGS: Makes 12
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
2 cups confectioners’ sugar
2 tablespoons milk (and up to 2 teaspoons additional, if needed)
Pink or red food coloring
PREPARATION
Preheat oven to 350º. Line 12 cupcake cups with liners. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter until soft and creamy. Add sugar and beat until light and fluffy. Add eggs one at a time until incorporated. Add vanilla. Alternate adding flour mixture and milk in three additions. Beat until just combined. Fill cupcake papers ¾ fill and bake 20-25 minutes, rotating pans halfway through, until a toothpick inserted in the middle comes out clean. Cool completely on rack.
In a small bowl, stir together confectioners’ sugar and 2 tablespoons of milk. A thick glaze works best but if needed, add up to 2 teaspoons more milk to achieve optimal spreading consistency. 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.