Pink Lady Cupcakes

Posted by Lindsey On 12:28 PM




I can't believe June is just about over. This summer is flying by. I hope everyone has been having a great summer. I saw these cupcakes the other day and knew I must try them. I am a very girly girl so seeing pink cupcakes got me all giddy. These cupcakes are very light and perfect for your next summer bbq. Next time I think I will add a little more food coloring as my cupcakes weren't as pink as I would of liked.

Pink Lady Cupcakes
from A Cozy Kitchen



Ingredients
2-¼ cups Cake Flour
1-½ cup Sugar
2 teaspoons Baking Powder
¼ teaspoons Salt
6 ounces unsalted butter, room temperature
¾ cups Pureed Strawberries
4 whole Egg Whites
⅓ cups Milk
1 drop Red Food Coloring Dye (to Make It Pinker)

FOR THE FROSTING:
4 ounces, weight Cream Cheese, softened
3 ounces, weight Unsalted Butter, Room Temperature
1 teaspoon Vanilla Extract
1-½ cup Sifted Confectioners Sugar
1 cup Shredded Coconut (for Topping)

Directions
Preheat the oven to 350F. Place liners in a standard muffin/cupcake tin.

Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter amongst the muffin cups 3/4 of the way full.

Bake the cupcakes for 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5 minutes inside the muffin tins and then transfer to wire racks until throughly cooled.

For the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

When the cupcakes are completely cooled, ice each cupcake and top with shredded coconut, if desired.


1 Response to "Pink Lady Cupcakes"

  1. I have been looking for a strawberry cupcake recipe! Can't wait to try these!