Delicate Pink Cupcakes

Delicate in pink, these cupcakes are a hit with children and teenagers, especially for birthday parties. I made them for my granddaughter, who was involved in a high school bake sale raising money for their grad celebrations. This recipe is not in the cookbook From Oma’s Kitchen.

1 cup / 250 ml butter, softened

1 ¼ cups / 310 ml sugar

4 drops pink food coloring

3 eggs, large

2 tsp / 10 ml vanilla

2 ½ cups / 625 ml all-purpose flour

1 ½ tsp / 7 ml baking powder

½ tsp / 2 ml baking soda

½ tsp / 2 ml salt

1 cup / 250 ml milk

Juice of ½ lemon.

Icing: ½ cup / 125 ml butter, softened

3 cups / 750 ml icing sugar

¼ cup / 60 ml coffee cream or milk

1 tsp / 5 ml vanilla

In the large bowl of the mixer, cream the butter, sugar and food coloring until light and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, soured with the lemon juice. Beat well to mix. Fill paper lined muffin cups ¾ full.

Bake @ 350F / 180C for 20 to 22 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes; remove to wire racks and cool completely before icing.

Icing: Beat butter until smooth and creamy. Add icing sugar and enough cream or milk to make a smooth icing. Add vanilla and apply to cupcakes.

Enjoy! Makes 18 cupcakes.