Pink cupcakes (VIDEO)
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!
Servings: 6 Large
- 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
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
- 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
- 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
Calories: 571kcal | Carbohydrates: 49g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 378mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1320IU | Calcium: 122mg | Iron: 1mg