These are the type of cupcakes that would make any birthday girl grin. These are the type of cupcakes that would make any high school graduate feel like they are back in their second grade class getting Happy Birthday sung to them. These are the type of cupcakes that you need to make right now.
Let’s get things straight. These cupcakes lack culinary merit because there is no browned butter, balsamic reduction, or pinch of cayenne that can elevate a dessert to foodie acclaim. These are simply what they appear to be: good, old-fashioned fun.
The one kicker is that they use all-natural beets instead of food coloring to create the beautiful pink color. These are by no means health food, but I always try to cut back on artificial chemicals whenever possible. Amazingly, even Goose the resident vegetable-hater couldn’t tell at all! I take this as total encouragement to try using natural food dyes to give fun colors to baked goods in the future.
Make these cupcakes and prepare to see fully grown get nostalgic. Eat these cupcakes and simply be happy.
Electric Pink Vanilla Cupcakes with Sweet and Creamy Vanilla Frosting
Cupcakes adapted from Take a Megabite
Bakery Style frosting from Sweetopia
Hot Pink Cake
- 1 can of beets
- 1 cup butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1 t vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 cup buttermilk
- 3 sticks unsalted butter, softened (or microwave for 15-18 seconds)
- 5 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- To make the cake, start by pouring the liquid from a can of beets into a small saucepan. Allow the beet juice to simmer for 10-15 minutes uncovered, or until the beet juice reduces down to about two tablespoons.
- Preheat the oven to 350ºF. Line 24 muffin cups with paper liners.
- In a large bowl, cream the butter, sugar and beet juice until light and fluffy. Add eggs, One at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk until blended.
- Fill each paper-lined muffin cup two-thirds full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans and cool the rest of the way on a wire rack.
- While the cupcakes cool, whip the butter for 5 minutes on medium speed in the bowl of a mixmaster with the paddle attachment until the butter becomes very pale & creamy.
- Add the powdered sugar, milk, vanilla, and salt. Mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
- To frost the cupcakes the old fashioned way spoon about two tablespoons of frosting on top of each cupcake, then spread the frosting out to the edges. Use the backside of the spoon to smooth the fosting into a dainty little mound on top of the frosting, then use small wrist motions to make subtle brushstrokes in the frosting.
- Place 2-3 gummy bears or any other candy that you want on top of each cupcake. Top it all off with an assortment of sprinkles. Enjoy!