Pinkalicious Cupcakes

 

 

When I first laid eyes on the book Pinkalicious, two years before having my first child, I instinctually knew that recreating Pinkalicious cupcakes would most certainly be in my future.

Fast forward three-and-a-half years later, and my sweet Sofie falls in love with the book, sees the children's musical based on the book, and proceeds to immerse herself into all things Pinkalicious.

So when she turned four, I sat back and waited for her to ask for Pinkalicious cupcakes.

And as usual, I was wrong. 

Instead she wanted a rainbow themed party with rainbow cupcakes, rainbow decorated sugar cookies, and a seven-layer rainbow cake. I'm not quite sure why she decided on rainbows (and heck, she probably had no idea either), but her four-year-old heart desired rainbows, and I was more than happy to oblige.

Last month, when Sofie was about to turn five, Pinkalicious was still one of the thirty or so titles she kept in a special section of her bookshelf reserved for favorites. But her interest in the book was a far cry from what it had been a year ago. So when I asked her what she'd like to bring to school for her birthday treat, I was not expecting her to ask for Pinkalicious cupcakes.

But she did, and here they are:

I could have easily folded in some fresh strawberries or cherries to flavor and color the cake, but Sofie thought, "Vanilla is a flavor everyone likes, but strawberry or cherry might not be for everyone." So adorably thoughtful and insightful for a five-year-old. The cupcakes and frosting are flavored with a high quality vanilla, and they're chock-full of good ol' pink food coloring.

 

Pinkalicious Cupcakes

Adapted from Martha Stewart's Buttermilk Vanilla Cupcake Recipe

1 1/2 cups plus 2 tablespoons all-purpose flour

1 1/4 cups sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 large egg plus 1 large egg yolk

1/2 cup plus 2 tablespoons warm water

1/2 cup plus 2 tablespoons whole or low-fat milk

3/4 tablespoon vinegar

1/4 cup plus 1 tablespoon vegetable oil

2 tablespoons vanilla extract

Americolor Food Color Gel in Deep Pink

Instructions:

1 – Preheat the oven to 350 degrees F and line a standard size cupcake tin with paper liners.

2 -Combine the milk and vinegar in a small bowl and allow it to stand until the mixture separates.

3 – Sift all of the dry ingredients (including the sugar) into the bowl of a mixer. Mix the ingredients on low using a paddle attachment.

4 – Add the whole egg, yolk, water, milk mixture, oil, and vanilla to the dry ingredients and mix until just combined. Once combined, add a few drops of food color and mix until the color is thoroughly mixed into the batter.

5 – Fill the cupcake liners about 2/3 full. Bake for 22 minutes.

Yields 15 cupcakes

Vanilla Frosting

3 sticks unsalted butter at room temperature

3 cups powdered sugar

1/8 teaspoon salt

2 tablespoons whole milk

3 teaspoons vanilla extract

Americolor Food Color Gel in Deep Pink and Fuchsia

Instructions:

1 – Combine the butter and powdered sugar using the paddle attachment of the mixer. Combine until light and fluffy.

2 – Combine the milk, vanilla extract, and salt. Add to the creamed butter and sugar. Beat until light and fluffy.

3 – Mix 3/4 of the frosting with a few drops of deep pink food color.

4 – With the remaining 1/4 of the frosting, add a few drops of fuchsia food color.

To Decorate the Cupcakes

Ingredients

Deep Pink frosting

Fuchsia Frosting

2 piping bags

A large circle-piping tip

#22 Wilton piping tip

White Nonpareils

Fresh cherries

Instructions:

1 – Fill the pastry bag fitted with the large-circle tip with the deep pink tinted frosting.

2 – Fill the other pastry bag fitted with the #22 Wilton tip with the fuchsia tinted frosting.

3 – Pipe the cooled cupcakes with the deep pink frosting.

4 – Using the fuchsia frosting, pipe swags around the cupcake.

5 – Sprinkle the white nonpareils on the top of the cupcakes.

6 – Top each cupcake with a fresh cherry.

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