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Pink and Pretty Cupcakes

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Pink and Pretty Cupcakes

Pink and Pretty Cupcakes
Lis Parsons
Provided by:
total prep
Soft and delicate, this cupcake design is particularly suited 
to an informal summer wedding. The simple decoration is 
easy and achievable on the day of the wedding.

Recipe courtesy of Wedding Cupcakes by Joanna Farrow, 2012. Published by Spruce a division of Octopus Publishing.

Ingredients

  • Pink food coloring
  • 2 quantities Vanilla Buttercream (see recipe below)
  • 2 quantities (48) Almond Cupcakes (see recipe below), baked in pink baking cups
  • Plenty of pink heart sugar sprinkles
  • Plenty of sugar pearls
  • FOR THE VANILLA BUTTERCREAM:
  • 2 sticks (250g) unsalted butter, softened
  • 3 cups (365g) confectioners' sugar
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1 tablespoon boiling water
  • FOR THE ALMOND CUPCAKES:
  • 2 1/2 sticks (300g) lightly salted butter, softened
  • 1 1/2 cups (300g) superfine sugar
  • 2 teaspoons almond extract
  • 5 eggs
  • 2 cups plus 2 1/2 tablespoons (275g) of self-rising flour
  • 1 cup (100g) ground almonds
  • 2 tablespoons milk

Directions

  • FOR THE VANILLA CUPCAKES Use two 12-cup muffin pans, baking those on the lower shelf of the oven for a few extra minutes if necessary. If making larger quantities, mix and bake them in separate batches. Line two 12-cup muffin pans with paper baking cups and preheat the oven to 350˚F (180˚C). Put all the ingredients in a large mixing bowl and beat with a handheld electric mixer until smooth, creamy, and pale in color. Divide among the baking cups, filling them about two-thirds full, and bake for about 25 minutes until risen and just firm to the touch. Let stand in the pan for 5 minutes, then transfer to a cooling rack to cool.
  • FOR THE VANILLA BUTTERCREAM Put the butter, confectioners’ sugar, and vanilla in a large bowl and beat with a handheld electric mixer until very pale in color. Add the boiling water and beat again until light and fluffy.
    Buttercream keeps well for several days in the refrigerator stored in an airtight container.
  • TO PREPARE THE CUPCAKES Beat a little pink food coloring into the buttercream to a very pale shade of pink. Using a spatula, spread a little buttercream over the cupcakes in a fairly smooth layer.
  • TO FINISH Put half the remaining buttercream in a paper, nylon, or plastic pastry bag fitted with a small star tip. Use to pipe shells around the edges of 
the cupcakes. Refill the bag (or use a new one if using paper) and pipe the remaining buttercream.
  • While the buttercream is still soft, scatter pink heart sugar sprinkles and sugar pearls around the edges of the cakes so they fall mainly over the piping.