Pretty In Pink Cupcakes with Chocolate Buttercream {in loving memory}

By sandycon

Ingredients

• for the cupcakes:
• 1 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 1/4 cups milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon raspberry extract (optional)
• ~1/8 teaspoon pink gel food coloring
• 3 large eggs
• for the buttercream:
• 3 cups powdered sugar
• 1/3 cup unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 3 ounces unsweetened dark baking chocolate, melted & cooled
• 3-4 tablespoons milk or cream

Details

Servings 12
Adapted from rachelcooks.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Prepare cupcake tins with 24 cupcake liners. Make sure they are pink and/or very fun.

2. In a large bowl (or the bowl of your stand mixer), beat all ingredients together on low-speed for approximately 30 seconds or until combined, scraping bowl as needed. Increase speed to high for 3 minutes, scraping bowl as needed.

1. In a medium bowl, beat powdered sugar, butter, vanilla and chocolate on low-speed until blended. Gradually add in milk to make frosting smooth. Pipe onto cooled cupcakes or spread on with a knife.