The Pioneer Woman Tasty Kitchen
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Pinkalicious Cupcakes

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Level: Easy

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Description

My three year old daughter has a favorite book, and it is called “Pinkalicious.” I suspect that if you have a young daughter or granddaughter that you know exactly what I am talking about right now. I wound up making just a vanilla cupcake , colored pink with food coloring. But we made them more exciting by taking the core out of the cupcakes and filling them with homemade raspberry jam.

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Butter, Room Temperature
  • ⅔ cups Sugar
  • 3 whole Eggs
  • 2 teaspoons Vanilla
  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ⅓ cups Milk
  • 3 drops Neon Pink Food Coloring
  • 1 drop Purple Food Coloring
  • _____
  • FOR THE FROSTING:
  • 10 ounces, weight Butter
  • 4 cups Powdered Sugar
  • ¼ cups Cream
  • 1 Tablespoon Water
  • 2 teaspoons Vanilla Bean Paste
  • Neon Pink And Purple Foodcoloring
  • _____
  • FOR THE ASSEMBLY:
  • 1-½ cup Raspberry Jam
  • White Sprinkles
  • 12 whole Maraschino Cherries

Preparation

Preheat the oven to 350 degrees F. Prepare a muffin tin with cupcake liners.

CUPCAKES:
In the bowl of a standing mixer combine the butter and sugar. Beat until creamy and well combined. Add the eggs and vanilla and beat well.

In a separate bowl combine the dry ingredients.

Add the dry ingredients to the creamed mixture and combine partially.

Add the milk and three drops of neon pink food coloring and one of the purple (more if you like!) . Beat until well combined.

Scoop the batter into the cupcake liners.

Bake the cupcakes at 350 degrees F for 17-20 minutes or until fluffy and just baked through.

Let cool before you frost.

VANILLA BUTTERCREAM FROSTING:
Whip all of the ingredients together (except the food coloring) on high for about 3 minutes or until the frosting is very fluffy. (I added vanilla bean paste to create a really flavorful frosting- but extract is great too).

There should be about 4 cups of frosting, divide it into two bowls: 1 cup and 3 cups in each.

In the 1 cup of frosting, add 3 drops purple and 6 drops pink neon food coloring. Mix well.

In the 3 cups of frosting, add 3 drops of pink neon food coloring. Mix well.

Using a cupcake corer, take the middle out of each cupcake. Pipe or spoon the raspberry jam into the middle of each cupcake.

Frost the tops of the cupcakes with the lighter pink frosting and follow immediately with sprinkles.
Decorate the cupcakes with the rest of the dark pink frosting and top the cupcakes with a cherry!

Very Pinkalicious!

6 Comments

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Itty on 9.13.2012

I can’t wait to try this recipe this weekend. They will be perfect for a friend’s breast cancer survivor party.

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mammysfave on 2.1.2011

I don’t have a cupcake corer!! How would I scoop out the middle? Any suggestions?

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Kristi on 1.29.2011

My 5 year old daughter loves Pinkalicious! And raspberries! I can’t wait to make these with her for Valentine’s Day!!!

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tkc615 on 1.26.2011

This book is a hit at my house!! What a fun idea and recipe!!

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Nancy on 1.25.2011

My granddaughter and I baked and decorated cupcakes this weekend. We will try these for Valentine’s Day!! Thanks!

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