Pink And Orange Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 ice cream scoop or spoon (for batter)
- 1 piping bag with star tip (optional, for frosting)
Ingredients
- 190 gram all-purpose flour sifted
- 8 gram baking powder
- 2 gram fine salt
- 150 gram granulated sugar
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 180 milliliter whole milk room temperature
- 1 medium orange about 1 tbsp zest; zested
- 30 milliliter freshly squeezed orange juice
- 1 2–3 drops orange food coloring gel
- 1 2–3 drops pink food coloring gel
- 225 gram unsalted butter softened
- 1 360–420 g powdered sugar sifted
- 1 30–45 ml heavy cream or milk
- 5 milliliter vanilla extract
- 1 2–3 drops pink food coloring gel
- 1 2–3 drops orange food coloring gel
- 1 gram fine salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together flour, baking powder, and salt and set aside.
- In a large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Mix the orange zest and orange juice into the wet mixture until combined.
- Add the dry ingredients to the wet in two additions, alternating with the milk, beginning and ending with dry, mixing just until combined.
- Divide the batter evenly into two bowls and tint one portion pink and the other portion orange, mixing each gently until the color is uniform.
- Spoon small dollops of pink and orange batter alternately into each cupcake liner until they are about two-thirds full, lightly swirling with a toothpick if desired.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
- While the cupcakes cool, beat the softened butter for the frosting in a large bowl until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, 120 g at a time, beating on low then medium until smooth and thick.
- Add vanilla extract, salt, and 30 ml cream or milk, then beat on medium-high for 1–2 minutes until fluffy, adding more cream or powdered sugar as needed for piping consistency.
- Divide the frosting into two bowls and tint one bowl pink and the other orange, mixing until the colors are even.
- For a two-tone swirl, spoon pink frosting on one side of a piping bag and orange frosting on the other side, then twist the top closed.
- Pipe swirls of frosting onto the cooled cupcakes, starting from the outside edge and moving inward and upward.
- Optionally decorate with sprinkles or small sugar decorations and refrigerate briefly to help the frosting set before serving.
Notes
For best results, avoid overmixing the batter once the flour is added to keep the cupcakes tender, and use room-temperature ingredients so the batter emulsifies smoothly. Gel food coloring is preferable because it gives bright color without thinning the batter or frosting. If you live in a warm climate, chill the frosted cupcakes for 15–20 minutes before transporting so the swirl holds its shape. Store cupcakes covered at room temperature for up to 2 days or refrigerate for up to 4 days, bringing them back to room temperature before eating. You can also bake the cupcakes a day ahead, keep them unfrosted and covered, and frost just before serving for the freshest texture and prettiest finish.
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