Vanilla Cupcake With Pink Frosting Recipe


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Step 1: Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes. Steps 2 - 3: Sieve half of the icing sugar into the butter and beat until combined. Step 4: Repeat this with the remaining half of the icing sugar.


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Step 2: Mix the butter and the lemonade concentrate together on medium speed until thoroughly combined (about 2 minutes.) You want the lemonade flavor to meld with the butter to get the best-flavored frosting. Step 3: Use a spatula to scrape the butter mixture down from the sides of the bowl. Step 4: We use a food scale to measure 1 Pound of.


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Step 1: In a mixing bowl, beat the egg, oil, vanilla, sugar and milk together until fully combined. Step 2: In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together. Step 3: Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined.


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Place paper cases in a 12 hole bun tin. 2. Put all the cake ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon. 3. Spoon the mixture into the paper cases and bake for about 20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack.


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Preheat the oven to 350°F [180°C]. Grease two 9-inby- 2-in [23-cm-by-5-cm] round cake pans with nonstick cooking spray or softened butter. Line with parchment paper and grease again. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.


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Step 3: Dip the tip of the toothpick into the food coloring then swipe the tip of the toothpick through the icing. Step 4: Stir the icing until the color is worked through. This will help you gauge how dark it will be. If you'd like it darker, simply swipe the toothpick through again. Continue doing this until you have your desired pink shade.


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Make the cake: Preheat the oven to 350°F. Grease 2 (9x2-inch) round cake pans with cooking spray or softened butter. Line the bottoms of the pans with parchment paper and grease the parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.


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Bake for 15 to 18 minutes, or until the tops spring back when lightly touched. Remove from oven and let cool. To make the frosting, add the cream cheese and butter to a medium bowl and beat until smooth. Add the powdered sugar and vanilla and beat until smooth.


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Add 3 Tablespoons of meringue powder, 1 teaspoon of vanilla extract (or other flavoring) and 1/4 cup of WARM water. Mix on low speed until all ingredients are combined. Then increase the speed to medium and beat until the icing is thick enough to pipe, 3 to 7 minutes.


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Cook strawberry puree in a saucepan on the stove over medium-low heat, stirring constantly, for 15 minutes or until mixtures starts to cook down and thicken. Remove from heat. Place 4 cups powdered sugar, butter, lemon juice, and 4 tablespoons strawberry puree in a mixing bowl and blend for 30 seconds on low until combined.


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Natural pink frosting method #2: Using Raspberries. Method: 1. Microwave 1 cup frozen raspberries until thawed and really soft, about 1 to 2 minutes, stirring every 30 seconds. (If you don't have a microwave, warm raspberries in a saucepan until liquidy.) 2. Strain the raspberries with a fine mesh strainer over a bowl, using a spatula to.


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Directions. Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.


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Mix in the buttermilk in two installments on a low speed. Add in oil and vanilla extract, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula as needed, then beat on medium speed for about 30 seconds. Add in a generous squirt of pink gel food coloring.


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Instructions. In a medium bowl, mix water/coffee with cocoa. Set aside. Preheat oven to 350°. Prepare a 13x9 pan with a baking spray or shortening and a tablespoon or two unsweetened cocoa or flour, for easy release of cake from the pan. In a large bowl with a mixer beat butter, sugar, eggs, and vanilla.


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Instructions. For the cookie dough: In a medium bowl, whisk together flour, baking soda, and baking powder until combined. Set aside. IN another medium bowl, place softened butter and sugar and beat on medium-high for 3 minutes, until light and fluffy. Add eggs, one at a time, until incorporated.


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Gather up the shredded beets in your hand and squeeze to release the liquid. Add beet juice to frosting, starting with a few drops for a pale pink, and up to several tablespoons for a bright magenta. For raspberry-dyed frosting: place raspberries in a fine mesh strainer and use the back of a spoon to mash them through.