Pretty in Pink Cupcakes

Hi there! Thanks for stopping by today. I hope you all had a good weekend.

I'm getting pretty excited because our Chicago trip is drawing closer, and because my birthday is in one week! I'll be twenty-six. I'm definitely getting up there. Oh well, what can you do. Embrace your age, that's what you do.

I'm mostly excited for the fried chicken and honey-biscuits.



Also, I want some sort of epic ice cream cake, but I haven't figured it out in my head yet... I used to love Dairy Queen ice cream cakes. Anyone else? The cookie crumbles in the center was the best part.

I think I'm probably going to make my own cake, unless I can get Eric to do it. Although, I'm not sure if I'll be able to do it, because our oven is broken AGAIN. I can't get it to heat up at all. Cross your fingers that they'll replace our stove with a new one! Preferably one with a window where you can look in.



Aren't these cupcakes pretty? No, I wasn't inspired by the movie. I never liked that one very much. I did like Sixteen Candles though. My sister and I have been wondering what happened to Jake Ryan for the past few months. It's one of the great mysteries of life.

One day I was just craving some white wedding cake with pink buttercream, so I made these cupcakes on the spot.

I used cake flour and egg whites in the batter to make it light and airy, and a little vanilla and almond extract for flavoring.

The buttercream is the real star; it's real buttercream frosting made from whipped egg whites, granulated sugar, and lots and lots of butter.

I piped the pink buttercream on top of the cupcakes and decorated them with pearl sprinkles and pink sea salt. Yum! These were delicious! The cake was moist and light, and the buttercream was amaaazing. I think these cupcakes would be perfect for birthdays, baby showers and wedding showers.


Pretty In Pink Cupcakes
Printable Recipe

1/3 cup oil
3/4 cup granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 3/4 cups cake flour
2/3 cup milk
2 large egg whites

Pink Buttercream
2 large egg whites
3/4 cup granulated sugar
10 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 drop red food coloring
-Pearl sprinkles
-Pink sea salt

Heat oven to 350 degrees F. Line a (12 cup) muffin pan with liners.

In a large mixing bowl, using a mixer on medium speed, beat together oil, sugar, baking powder, salt, vanilla and almond extract until well combined. Beat in cake flour and milk until just combined. In a separate large bowl, using a mixer on high speed (with clean beaters) beat egg whites until stiff peaks form. Fold egg whites into cake batter.

Divide batter into muffin cups. Bake 18 minutes or until very light golden brown, and middle of cupcakes springs back when lightly touched. Cool cupcakes 5 minutes before transferring to wire racks to cool completely.

To make the buttercream frosting, place bowl with egg whites over a pot of simmering water; whisk in sugar. Cook, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. It will look thick and marshmallow-y.
Beat mixture using a mixer on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce speed to medium and add butter, a tablespoons at a time, until well incorporated and fluffy. If the frosting looks curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Beat in vanilla and food coloring until combined.

Pipe buttercream on top of cupcakes. Top with sprinkles and a tiny sprinkle of sea salt.

Makes 12 cupcakes