Pinkalicious Cupcakes

I wanted to do something cute for Hubby's office for Breast Cancer Awareness month and I knew the perfect thing would be these Pinkalicious Cupcakes. I found this recipe at Sophistimom. The original recipe comes from the book Pinkalicious, by Elizabeth & Victoria Kaan.

This is an easy recipe and I really enjoyed decorating them! They were also super popular with his co-workers. This is the first time I have ever made cupcakes and also the first time I have ever used a pastry bag to pipe icing. I can assure you that Hubby had a blast as I pondered different Wilton tips and different pastry bags in the aisle of Michael's for half an hour.

The icing is super sweet, but the almond flavored cupcakes are not that sweet which balances the icing out. I wasn't sure how the jam would be in these, but I really loved it. Because it is just a small amount in the middle of each cupcake, it's a gooey surprise that adds another flavor and texture to this yummy cupcake.

Pinkalicious Cupcakes

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, at room temperature

3/4 cup  granulated sugar

2 eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/4 cup light sour cream

3/4 cups 1 % milk

5 tablespoons Smuckers strawberry jam
easy buttercream frosting (recipe follows)
white sprinkles
maraschino cherries

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.

In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth, about a minute on medium speed. Add in sugar and beat until light and fluffy, 2-3 minutes more. With mixer on medium-low, add in eggs, one at a time, beating well after each addition. Add in vanilla and almond extract. Add in food coloring to achieve desired tint.

With mixer on low, add in a third of the flour mixer, followed by half of the milk and the sour cream. Add in the next third of flour, the remaining milk, and finally the remainder of the flour mixture. Mix until just combined. Use a rubber spatula to fully incorporate the mixture, being sure to scrape down the sides and bottom of the bowl.

Divide up the batter evenly among the paper liners. Tap pans on the counter to remove any bubbles.

Bake at 350, or until a toothpick inserted into the center ones comes out clean, about 18-20 minutes. Let cool in pans for at least ten minutes before removing to a cooling rack. Let cool completely before decorating.

Use a knife to cut a circle about halfway down and a tea spoon to scoop out a small hole in the center of each cupcake. Spoon a small amount of strawberry jam into each hole.

Use three fourths of the pink buttercream frosting to ice the top of each cupcake. Add a few more drops of the food coloring to the remaining frosting and place in a pastry bag fitted with a shell tip. Set aside.

Sprinkle each cupcake with the white sprinkles. Top with a cherry, and use the frosting in the pastry bag to create a decorative swag all around the cupcake. Serve (or freeze).

Easy Buttercream

1 1/2 sticks  unsalted butter
4 cups confectioner’s sugar
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
red or pink food coloring

Put all ingredients in the bowl of an electric mixer, and mix, starting slowly and then increasing the speed, until frosting is smooth and creamy.

Add in food coloring as desired.