Have you read the childrens book Pinkalicious? It is a cute story about a little girl who eats so many pink cupcakes that she turns pink. Anya received the book as a Christmas present and loves it! Along with Pinkalicious, she also received a cookbook that included a recipe for Pinkalicious cupcakes. (Thanks Aunt Kristl!)
It took me a while to convince Anya that we needed to make these cupcakes, though. One of the best things about 4 year olds is their imagination. While pink is Anya's favorite color, she was slightly worried that if we made and consumed these cupcakes that we would also turn pink. After some convincing, she agreed to let me make these.
The cupcake itself is your basic white cake that is tinted pink. It is tasty, but the star of this show is the marshmallow fluff icing. Sure, marshmallow fluff by itself is probably not that great for you, so why not add in butter, powdered sugar, and a little vanilla. Hey, indulge every once and a while!
I am happy to report that we all liked them, kids at Anya's school liked them, and, as far as I know, no one has turned pink!
Sticky, Chewy, Messy, Gooey Treats for Kids
Makes 18 cupcakes (or 48 minis)
2 1/4 cups cake flour
1 TBSP baking powder
1 1/2 cups granulated sugar
1 tsp salt
1/2 cup unsalted butter, room temp, cut into 8 pieces
1 cup whole milk, room temp
1 1/2 tsp vanilla extract
4 large egg whites, room temp
Pink Gel Food Coloring
Pink Marshmallow Fluff Icing (recipe below)
Assorted Pink Decorations
Preheat the oven to 350. Line muffin pans with liners.
In a large metal mixing bowl, sift together flour through salt. Add butter and start to beat together using an electric mixer on low speed. Add milk a little at a time and continue beating about 2 minutes. Slowly add the egg whites and vanilla. Beat on high for 1-2 minutes. While you are beating, mix in food coloring to reach desired color.
Fill the muffin liners 2/3 full. Bake just until a toothpick comes out clean, 18-20 mintues. (I baked my minis for 9 minutes).
Remove from oven and cool completely. Frost and decorate as desired.
Marshmallow Fluff Icing
2 jars (7 oz each) marshmallow fluff
2 cups butter, room temp, each stick cut into 4 pieces
3 1/2 - 4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Pink gel food coloring
Mix marshmallow fluff on medium speed and add butter one piece at a time. When butter is completely incorporated, add 3 1/2 cups powdered sugar, vanilla, and salt. Add food coloring as you are beating. Taste the icing and if a sweeter taste or thicker consistency is needed, add in remaining sugar.
Use immediately or cover and refrigerate until ready to use. All frosting to come to room temp before using. Do not overbeat the frosting after it comes to room temp, though, or it will not ice properly.