My birthday was a few months ago and I wanted to make some pink vanilla cupcakes. This was largely because I had recently purchased not only pink cupcake wrappers, but a tub of pink sparkly sprinkles. I used this Magnolia Cupcakes recipe. I didn't have any self-rising flour, so I used only all-purpose...
Overall, this recipe was really easy to make. The biggest issue I seem to encounter with cupcakes is making the the same size! I can never seem to put the same amount of batter into all the cups.
I tried using a small ice cream scoop for these, but it still didn't pour evenly! They didn't look too bad once they baked though... although there are pretty big size differences in some! I figured they were fixable with frosting...
While the cakes were cooling, I mixed up the Magnolia buttercream frosting from the recipe posted above. I used a few drops of red food coloring to get the right shade of pink.
Then I prepared all my sprinkles - I also used some Betty Crocker "cupcake gems" to embellish the tops of the cupcakes. I found these at Stop & Shop a few months back and had been really excited to use them!
And voila! Birthday cupcakes fit for a twenty-five year old. These were really fun to make, and they an excellent accompaniment to a glass of Prosecco ;) However, the cake was definitely dry, which was more or less offset by the frosting but something I'd like to avoid next time. I'm not sure if this was because I used all-purpose instead of self-rising flour, or if my ratios were a bit off, but I'll have to experiment with this next time I use this recipe!
