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!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 110 g Unsalted butter (soft, room temperature)
- 110 g Granulated sugar
- 1 Egg (room temperature)
- 130 g All purpose flour
- ¼ teaspoon Salt
- 1/2 teaspoon Baking powder
- 135 g Whole milk (room temperature)
- 2 teaspoon Vanilla
- ½ tablespoon Rose water (optional. adjust quantity according to your taste)
- 1/2 teaspoon White vinegar
- 1/2 teaspoon Baking soda
- Pink food coloring (high quality concentrated gel, or powder)
- 120 g Mascarpone
- 65 g Icing sugar (sifted)
- 226 g Cream cheese
- Pink food coloring
Instructions
- 1
Heat oven to 175 C / 347°F no fan
- 2
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
- 3
Mix pink food coloring and vanilla into room temperature milk, then mix in rosewater (optional)
- 4
Sift flour, salt, and baking powder together, this is the “dry ingredients”, while the room the milk mixture is your "wet ingredient"
- 5
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
- 6
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!
- 7
Spoon or pipe the mixture into the cupcake pan till approx. 3/4. This recipe makes 6 large cupcakes
- 8
Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack
- 9
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.
- 10
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.
- 11
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
- 12
Pipe frosting on top one by one
- 13
Store the cupcakes in fridge