Pink cupcakes (VIDEO)

5 from 13 votes

These crazy moist Pink cupcakes with marble cream cheese frosting are the prettiest, easiest, most delicious cupcakes you will ever make for Valentine´s Day and beyond!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings: Large

Calories: 571kcal

Author: Katalin Nagy

Equipment

Ingredients

Cupcakes

110 g Unsalted butter soft, room temperature
110 g Granulated sugar
1 Egg room temperature
130 g All purpose flour
¼ teaspoon Salt
½ teaspoon Baking powder
135 g Whole milk room temperature
2 teaspoon Vanilla
½ tablespoon Rose water optional. adjust quantity according to your taste
½ teaspoon White vinegar
½ teaspoon Baking soda
Pink food coloring high quality concentrated gel, or powder

Cream Cheese Frosting

120 g Mascarpone
65 g Icing sugar sifted
226 g Cream cheese
Pink food coloring

Metric - US Customary

Instructions

Pink muffins

Heat oven to 175 C / 347°F no fan
With an electric hand mixer beat room temperature soft butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat
Mix pink food coloring and vanilla into room temperature milk, then mix in rosewater (optional)
Sift flour, salt, and baking powder together, this is the “dry ingredients”, while the room the milk mixture is your "wet ingredient"
Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula fold each time. Finish with dry ingredients
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
Spoon or pipe the mixture into the cupcake pan till approx. ¾. This recipe makes 6 large cupcakes
Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack

Cream cheese frosting

For the frosting beat mascarpone, cream cheese, and powder sugar until smooth and fluffy, about one or two minutes with electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
Divide the frosting into 3 equal quantities. Leave one of them as it is and color 2 of them with 2 different shades of pink.
Place the 3 different colors next to each other onto a kitchen foil as per the picture. Roll kitchen foil and place it into a piping bag fitted with Wilton 1M piping nozzle tip
Pipe frosting on top one by one
Store the cupcakes in fridge

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
All ingredients for the cupcake must be at room temperature to properly emulsify: eggs, milk, etc.
Use high-quality concentrated gel food coloring (or powder, if you can access it). Liquid food coloring tends to fade during baking
Do not skip the white vinegar+baking soda "secret ingredient":)
For frosting make sure you use high-fat content cream cheese and mascarpone. Low fat dairy products won´t whip up properly

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
While whipping the cream cheese frosting, pay very close attention to the consistency and stop whipping immediately after it gets fluffy. Overbeating would result in breaking the cream and instead of becoming stiffer, in fact, it will get runnier
Never frost warm cupcakes, make sure they are chilled to room temperature
If you have never used a piping bag and piping nozzle before, it is practicing on a plate before piping on top of the cupcakes

Nutrition