Pink Frosted Cupcakes
6 servings
30 minutes
A paraphrase of the popular Red Velvet cake, no miracles involved - the pink color of the cream cap is achieved by adding red confectionery food coloring. Otherwise, these are cute cupcakes with buttercream and a bright vanilla aroma. It's worth taking advantage of the only day of the year when there is no such thing as too much pink and posting a spectacular photo on social media.
1
Place paper cups for muffins in the muffin tray.
2
Preheat the oven to 180 degrees.
3
In a small bowl, mix both flours. In another bowl, beat half of the softened butter and sugar until creamy. Add the eggs and beat again. Then add half of the flour, 0.5 cup of milk, and 0.5 teaspoon of vanilla. Mix well and add the remaining flour, mixing again. Fill paper cups 3/4 full with the batter. Bake for 10-15 minutes until done, remove from the oven, and let cool.
- Self-raising flour: 0.8 glass
- Wheat flour: 0.6 glass
- Butter: 240 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
- Milk: 0.8 glass
- Vanilla: 1.5 teaspoon
- Milk: 0.8 glass
- Vanilla: 1.5 teaspoon
4
In a bowl, mix the remaining butter, vanilla, milk, 1 drop of food coloring, and 2 cups of powdered sugar. Beat with a mixer until creamy. Gradually add more powdered sugar to achieve a light and airy consistency. Transfer to a piping bag.
- Butter: 240 g
- Vanilla: 1.5 teaspoon
- Milk: 0.8 glass
- Red food colouring: to taste
- Icing sugar: 4 glasss
- Icing sugar: 4 glasss
5
Decorate the muffins with icing in the shape of roses or hearts and place them on a plate.
