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Pink And Gold Cupcakes

Pink And Gold Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 pink cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 1 small piping bag
  • 1 large piping bag
  • 1 large star piping tip
  • 1 small round piping tip

Ingredients
  

  • 190 gram all-purpose flour sifted
  • 8 gram baking powder
  • 2 gram fine salt
  • 120 gram unsalted butter softened
  • 200 gram granulated sugar
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 180 milliliter whole milk room temperature
  • 1 2–3 drops pink gel food coloring
  • 115 gram unsalted butter for frosting; softened
  • 250 gram powdered sugar for frosting; sifted
  • 30 milliliter heavy cream or milk for frosting
  • 5 milliliter vanilla extract for frosting
  • 1 2–3 drops pink gel food coloring for frosting
  • 10 milliliter edible gold luster dust
  • 10 milliliter clear alcohol or lemon extract for mixing luster dust
  • 15 gram white chocolate chips for gold decoration, optional
  • 10 gram gold sprinkles or gold sugar pearls

Instructions
 

  • Preheat the oven to 175°C (350°F) and line the muffin tin with pink cupcake liners.
  • In a medium bowl whisk together flour, baking powder, and salt until well combined.
  • In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • Add half of the flour mixture to the wet ingredients, mix on low until just combined, then add the milk and mix again.
  • Add the remaining flour mixture and mix on low only until the batter is smooth with no streaks of dry flour.
  • Stir in 2–3 drops of pink gel food coloring with a spatula until the batter is evenly tinted.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 30–40 minutes before frosting.
  • While the cupcakes cool, beat 115 g softened butter in a medium bowl until creamy and pale.
  • Gradually add the powdered sugar to the butter, mixing on low speed to combine, then on medium speed until fluffy.
  • Add the vanilla extract and 2 tablespoons (about 30 mL) of cream or milk and beat until the frosting is smooth and spreadable.
  • Tint the frosting with 2–3 drops of pink gel food coloring, mixing until the color is uniform and adjusting to your desired shade.
  • If using white chocolate chips for gold accents, melt them gently in a microwave-safe bowl in 15-second bursts, stirring between each, then let cool slightly.
  • Stir together the edible gold luster dust and clear alcohol or lemon extract in a small bowl to make a smooth paintable liquid.
  • Once the cupcakes are completely cool, fit a large piping bag with a star tip and fill it with the pink frosting.
  • Pipe tall swirls of frosting onto each cupcake, starting at the outer edge and spiraling upward.
  • Drizzle or dot small amounts of melted white chocolate onto the frosting if using, then let it set for 5–10 minutes.
  • Use a clean small piping bag fitted with a round tip to add tiny pink details or dots if you want extra texture.
  • Using a clean food-safe brush, lightly paint the edges of the frosting swirls or random highlights with the gold luster mixture.
  • Immediately sprinkle gold sprinkles or gold sugar pearls over the cupcakes so they adhere to the still-soft frosting.
  • Let the decorated cupcakes rest for at least 10 minutes so the gold accents and decorations set before serving.

Notes

For best results, work with ingredients at room temperature so the batter emulsifies well and the cupcakes bake with a soft, even crumb, and avoid overmixing once the flour is added to prevent toughness. Use gel, not liquid, food coloring for vivid pink color without thinning the batter or frosting, and always add color gradually because it deepens as it sits. If the frosting feels too soft to pipe, chill it for 10–15 minutes, then rewhip briefly, and if it’s too thick, add cream in 1-teaspoon increments. Gold luster dust should only be used if it’s labeled edible in your region, and mixing it with a small amount of clear alcohol or lemon extract helps it dry fast for clean, shiny details. Store cupcakes in an airtight container at cool room temperature for up to 2 days (or refrigerated for 3–4 days, brought back toward room temperature before serving) to keep them moist and preserve the pink and gold decorations.
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