Pink cupcakes for breast cancer awareness - October

I was inspired by Dimah over at orangeblossomwater to do a pink post, that is, some baking in aid of breast cancer awareness month for October.



As I've always said, I love cupcakes and I love pink cupcakes even more (so clearly I haven't grown up from around the age of 12!).  I read in More from Magnolia that their vanilla cupcakes with pink frosting are the most popular, so I thought I'd bake some as I've always wanted to go and get a cupcake from Magnolia a la Carrie and Miranda from SATC (yes I know this has been overdone but indulge me please, it is for a good cause).





Image from: viivi.net

As much as I love the fancy, more unusual cupcakes that I see in recipes and on blogs, and that I make from time to time, I am a sucker for the classic fluffy, vanilla cake with sweet, creamy butter cream frosting.  It reminds me of birthday parties I had when I was little, as that was the kind of cake my mum would make; those were the days when mums would bake cakes in the shape of barbie dolls, or butterflies or fairies (not sure what mums do now, it's probably much more upmarket but hey, don't knock it, I was born in the 70s ;)).





The pink icing!





I even made it swirly and put cute flowers on!





Cute eh?  Go on you know you want one ....





Recipe:



Cupcakes

1 1/2 cups self raising flour

1 1/4 cups all purpose flour

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 tspn vanilla extract



Preheat oven to 180 degrees C - around 170 degrees C for fan forced ovens.



Line two 12 cup muffin tins with cupcake papers.



In a bowl, combine the flours.  Set aside.



In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the dry ingredients in three parts, alternating with the milk and vanilla.  With each addition, beat until the ingredients are incorporated but do not over beat.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.  Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. 



Bake for 20-25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean.



Icing

1 cup unsalted butter

6-8 cups confectioners' sugar

1/2 cup milk

2 tspns vanilla extract

Natural pink food colouring (optional)



Place the butter in a large mixing bowl.  Add 4 cups of the sugar then the milk and vanilla.  On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired, add a few drops of food colouring and mix thoroughly.  (Use and store the icing at room temperature because icing will set if chilled).  Icing can be stored in an airtight container for up to 3 days.



Makes 24 cupcakes



Recipe from: More from Magnolia