Skinny In Pink Cupcakes Recipes

Steps:

• For the cupcakes:
• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
• Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
• In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
• Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
• For the frosting:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
• Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl, beat flour, granulated sugar, cocoa, baking soda and salt with whisk. Add remaining cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl once. Beat 2 minutes on medium speed, scraping bowl occasionally. Divide batter evenly among muffin cups (cups will be full).
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. Frost cooled cupcakes. Store loosely covered in refrigerator.

Steps:

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
• Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
• Now, fold the Cool Whip into the mixture and make sure all is combined well.
• Add the powdered sugar a little at a time. Use a sieve over the bowl to sift the sugar in so there are no lumps.
• Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
• Add a few drops of food coloring and mix well to color if you want.
• Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
• Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
• With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
• When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
• Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
• Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
• When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.
• Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! Refrigerate leftovers.