Pink Lady cupcakes

Get ready for this, these cupcakes will rock your world, no joke.  I found this recipe last May around the birthday of a friend of mine, and my love of baking cakes began – all thanks to Smitten Kitchen.  After tasting the difference between a cake like this and store bought or boxed, I became a convert to homemade baked goods for life, the difference is incredible.

Making these little pink treats this weekend, I thought of my niece Annie.  Her birthday was on Thursday and I so badly wanted to be able to sing her Happy Birthday and have her blow out a pretty pink candle sticking out of one of these darling pink princess cakes.  I mean what is more indulgent and perfect for a little girl than to have a pretty pink on her birthday?!  Well, birthday or no birthday (as in my case) these are hands down the most decadent and rich little cakes I have ever tried.  I have actually heard other comments of the like, even a request for this recipe as wedding cake!

Deb’s recipe for Pink Lady Cake translates easily to cupcakes.  It makes approximately 34 cupcakes and there is more than enough icing to fill and top the little bites of heaven.

for the cupcakes you will need:
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks unsalted butter, room temperature
1 1/2 cups pureed strawberries (fresh or frozen – I used frozen)
8 egg whites (yes, eight)
2/3 cup milk (I used skim)
red or pink food coloring (I used around 1/8 tsp. of pink gel coloring)
* if you want to fill the cupcakes with strawberries instead of the icing, chop up several strawberries finely, add a couple tablespoons of powdered sugar and let them macerate for 30 minutes or so. Then smash them up a bit and use it for filling!

Preheat your oven to 350° and get your cupcake trays ready.  Put the flour, sugar, baking powder and salt in a large mixing bowl or standing mixer and blend for a few seconds.  Add the butter and strawberry puree and blend, about 2-3 minutes. The mixture will be thick and resemble strawberry ice cream (you will be tempted to eat some, I promise).
In a medium bowl, whisk together the egg whites, milk and food coloring.  Add to the large bowl in 3 separate additions, scraping down the sides after each addition.  Make sure all of the flour mixture is dissolved, no “chunks” left, but do not over beat.
Divide the batter among the cupcake liners and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pans for 10 minutes, then remove to wire racks to cool completely.  After an hour or so, you can use your cupcake corer to make a hole for your strawberry or icing filling.

for the icing you will need:
3 – 8 oz. packs of cream cheese (don’t get low fat or fat free, let’s be serious here)
3/4 cup / 1 1/2 sticks unsalted butter, room temperature
3 cups sifted powdered sugar
2 teaspoons vanilla

Blend together cream cheese and butter until creamy.  Add in the vanilla.  Add in the sifted powdered sugar in 3 or 4 additions.  Put in icing bags or just a ziplog baggie and pipe in large swirls on top of the bright pink cupcake tops!  Devour and repeat!!

I hope I have inspired at least one of you to run into your kitchen and make these cupcakes pronto…let me know what you think!  You won’t be hearing from me for about a week, as I will be galavanting around Northern California with my darling husband.  We are taking our long awaited honeymoon trip.  I’ll be back to blogging on the 25th, bursting at the seams to share all of the fantistic food and wine we indulged in for a week in Napa and San Francisco!  Until then, tootalooo!

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in cupcakes, sweets. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted April 18, 2011 at 9:49 pm | Permalink

    yum! i remember the heavenly swirls of frosting from a year ago…definitely going to make this my next cheater bite!

  2. Karen Burns
    Posted April 19, 2011 at 10:23 am | Permalink

    Well, there you go again with your tempting recipes. I can’t wait until our kitchen renovaton is done so I can start doing some real cooking!

    Keep up the good work. The Burns family!

  3. Susan
    Posted April 24, 2011 at 10:19 pm | Permalink

    Made these yesterday- a big hit with Sam and my family too! Yummmm 🙂

One Trackback

  • By Wedding Shower Eats on October 2, 2011 at 6:14 pm

    […] Lady Cake with ruffled cream cheese frosting Cupcake Variety – Coconut Almond / Lemonade / Pink Lady Berry Trifle Variety of cookies (including adorable pink tea cakes), muffins & fudge dessert […]

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>