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Think Pink Cupcake by She’s In The Kitchen

January 3, 2009

What a beautiful pink cupcake.
by Katrina of She’s in the Kitchen

I was about to review some submissions for the Daily Pink Cupcake.
Today’s overwhelming choice was literally staring me in the face.
This blushing pink cupcake appears as Katrina’s Blogger icon.

The recipe for this cupcake is available on Katrina’s blog, entitled
She’s In The Kitchen.”

Katrina’s passion for cooking was ignited during her four (4) year stint in a French Bistro. She describes her cupcakes as “A buttery batter with a tinge of lemon, and cheerful pink frosting sprinkled with whatever fancies you have, it’s a lovely way to welcome the New Year.” Indeed.
A perfect way to start off the new year–in the PINK!

CUPCAKE

INGREDIENTS

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
3 large eggs
zest of one lemon
2 cups King Arthur flour
1 t. baking soda
2 t. baking powder
Pinch of salt
1 c. sour cream
2 T. vanilla (yes)

DIRECTIONS

Preheat oven to 350F.
Grease two Texas size muffin tins .
Cream the butter and sugar together until fluffy.
Add the eggs, one at a time, and beat until absorbed.
Add the lemon zest.
Mix in the flour, baking powder and baking soda, and the pinch of salt.
Add the sour cream and mix.
Add the vanilla and mix.
Using an ice cream scoop, add two scoops to each muffin cup.
Bake about 25 minutes, or until tops are somewhat firm to the touch.
Place on cooling rack.
After five minutes, unmold and let cool completely, or the frosting will melt.

FROSTING

INGREDIENTS

From Magnolia Bakery, NYC)
2 sticks unsalted butter, softened
1/2 cup milk
6-8 cups confectioner’s sugar
2 t. vanilla
Whip in bowl until creamy.

DIRECTIONS
Start with with 6 cups confectioner’s sugar, but the frosting wasn’t thick enough .
Add more until desired frosting consistency.

Add food coloring to achieve desired shade of pink.
You can also divide the frosting into bowls and make several colors –
just make sure you have enough pastry bags!
Scrape the frosting into a pastry bag, fitted with a star tip.
Squeeze bag, beginning in a circle around the edge of the cupcake,
then circling in until the tope of the cupcake is covered.
Pull up tip, and make a smaller circle of frosting right in the middle of the cupcake.
Decorate as you wish.

Thank you Katrina!

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3 Comments leave one →
  1. Beth permalink
    January 4, 2009 9:56 am

    Real pretty cupcake.

  2. Rebel permalink
    January 3, 2009 4:47 pm

    Good mornin’. Came over from sits and wanted to say Hi, and check out your blog. I love the cupcake recipe you have posted today. I copied into my recipes, it sounds good and the cupcake looks yummy. I like your blog,it’s very cheery, zen cupcake is a good thing. I make a lot of cupcakes with my granddaughter. She loves to decorate. Thank you for the new recipe. I’ll be back.

  3. rachael permalink
    January 3, 2009 4:23 pm

    i came over from sits and just wanted to say hi. i love your blog, it is so pretty! that looks like a yummy cupcake!!!

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