Pinkalicious Cupcakes - butter

Method

• 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!