Pipe Dream #152: To Stay Lined – Pink Sprink Cakes

These are the cutsiest thing I’ve done in a while, no? They were a practice run at a new vanilla cupcake I discovered, and I liked the way Sweetapolita decorated them so much that I had to follow her example. Plus, I had masses of rando sprinkles of which to rid myself.

These cupcakes have a wonderfully rich vanilla flavor, which is only intensified when paired with an equally deep vanilla frosting. The addition of whipped cream into the batter makes a lovely moist, dense cupcake, though I thought they were a bit too moist. The cakes started to separate from their liners a bit, so I recommend baking them a few minutes longer than you think you need so they don’t do that.

Never mind the chocolate cupcakes you see pictured. Those were a fail, though the ladies I brought them to still ate them (what dolls, eh?). I used my go-to chocolate cupcake recipe, except that I used dutch process cocoa instead of regular. The cakes didn’t rise right, but don’t ask me why. :] Ask Martha, or something.

Chuck some non pareils in a bag, then, and get sprinkling! I know you have some buried in the back of your cupboard. There behind the coriander.

I want pink cupcakes on Wednesdays always,


Pink Sprinkle Cakes

Adapted from Sweetapolita

For the cupcakes:

Yield: 24-28 standard cupcakes or two 9-x-2-inch round cake pans or two 8-x-2-inch round cake pans

2-1/2 cups (275 g) sifted cake flour

1 tablespoon (15 g) baking powder

1/2 teaspoon (5 g) salt

1 cup (237 ml) whole milk, at room temperature

2 large egg whites (60 g), at room temperature

1 whole egg, at room temperature

1 teaspoon (5 ml) vanilla extract

1/4 teaspoon (1.75 ml) almond extract

1-1/2 cups (300 g) white sugar

1 stick (115 g)(8 tablespoons) unsalted butter, at room temperature

1/2 cup (119 ml) whipping cream or heavy cream, cold

Beat the whipping cream with a stand mixer until soft peaks form. Soft peaks are best, but I accidentally had stiffer peaks, and things turned out ok. Set aside.

Preheat the oven to 350°F (180°C) and center the oven rack. Line two muffin pans with liners.

Combine the flour, baking powder and salt in a medium bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a separate bowl.

In an electric mixer fitted with the whisk or paddle attachment, cream the butter and sugar on medium speed until pale and creamy, about 5 minutes.

Alternate additions of the dry and wet ingredients, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until fully incorporated. Scrape down the bowl and beaters often; I found that the butter had a tendency to stick to the bottom of the bowl. Continue mixing on low speed for 2 minutes, then fold in the chilled whipped cream.

Divide batter evenly among cupcake liners–about 2/3 full, and this recipe divides up perfectly evenly, so don’t go eating all the batter–and bake until a toothpick comes out with a few crumbs, about 16 minutes. I had problems at the 16-minute mark because my cupcakes started to separate from their liners, so you may want to increase your bake time by a couple of minutes. Remove the cupcakes from the pan and let cool on wire racks.

Whipped Vanilla Frosting

Adapted from Sweetapolita, but using most of her words

Yield: Enough to generously frost 12-14 standard cupcakes.

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes

3.5 cups (400 grams/14 oz) confectioners’ sugar, sifted

3 tablespoons (45 mL) milk

1 tablespoon (15 mL) vanilla extract

a pinch of salt

a medley of sprinkles for decorating

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (4 on a KitchenAid). Butter will become very pale and creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

Best used immediately (for ideal spreading consistency). To get frosting super smooth, use a silicone spatula and in an aggressive side-to-side motion, push the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting–it keeps it super smooth.

1 Response to “Pipe Dream #152: To Stay Lined – Pink Sprink Cakes”

  1. 1 Cindy and Tom Behling November 21, 2012 at 12:00 pm

    Hey Lauren…I thought all “fails” we’re herein supposed to be delivered to The Behling Disposal Company?

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