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 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.
