Tuesday, November 23, 2010

Sasha's Kitchen: Pretty in Pink Chocolate Cupcakes

Over the weekend, I wanted to make some cupcakes that were girlish and carefree and . . . very, very pink. I made these basic, but delicious chocolate cupcakes with a bright pink frosting, using gel based food coloring to get the vibrant color (since I discovered gel food colorings, their use has totally replaced the conventional grocery store four color box that I had used since I was a kid). I used some pink icing to make flowers and hearts on the surface of the cupcakes after piping the frosting professionally using a frosting bag. I would have fashioned the flowers and hearts out of fondant, like I have sometimes in the past, but I was out of fondant at the moment. I wanted to make something that could be readily eaten without picking off the fondant, as I am not crazy about the taste of fondant. With respect to the gel food colors, New York Cake is the best place to buy them, as well as just about anything else you could ever want for baking.

Chocolate Cupcakes With Pink Buttercream (makes 10-12 cupcakes)
1 1/4 cups flour
1/2 cup Dutch process cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla
1 cup buttermilk

For the Frosting
1 stick of butter, room temperature
3 cups of confectioner's sugar
4 oz cream lowfat cream cheese
1/2 tsp vanilla
several drops of fuchsia gel based food coloring

You don't need a stand mixer for the cupcakes, but I advise using one for the frosting. For the cupcakes, combine the dry ingredients in a large bowl and set aside. In a separate large bowl, whisk together the sugar, oil, vanilla and egg. Slowly add the dry ingredients and the buttermilk to the sugar/egg mixture, alternating and stirring until combined completely. Fill your silicon cupcake molds 3/4 full. Bake in an oven preheated to 350 for 25 minutes, using a toothpick to check for when the cupcakes are done.

To make the frosting, beat the butter and sugar for several minutes on high in a stand mixer until it forms a frosting - you really can't beat too long or too high, as it just acquires a nicer, smother texture. Beat in the food coloring, vanilla and cream cheese. Pipe on the cupcakes using a frosting bag.


  1. Those are darling!

    Have a wonderful Thanksgiving!

  2. Very pretty cupcakes! Happy Thanksgiving!

  3. That's how you do it! Keep the chocolate and use the frosting for your color.


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