-
1
Preheat the oven to 350 degrees F. Prepare a muffin tin with cupcake liners.
-
2
CUPCAKES:
-
3
In the bowl of a standing mixer combine the butter and sugar. Beat until creamy and well combined. Add the eggs and vanilla and beat well.
-
4
In a separate bowl combine the dry ingredients.
-
5
Add the dry ingredients to the creamed mixture and combine partially.
-
6
Add the milk and three drops of neon pink food coloring and one of the purple (more if you like!) . Beat until well combined.
-
7
Scoop the batter into the cupcake liners.
-
8
Bake the cupcakes at 350 degrees F for 17-20 minutes or until fluffy and just baked through.
-
9
Let cool before you frost.
-
10
VANILLA BUTTERCREAM FROSTING:
-
11
Whip all of the ingredients together (except the food coloring) on high for about 3 minutes or until the frosting is very fluffy. (I added vanilla bean paste to create a really flavorful frosting- but extract is great too).
-
12
There should be about 4 cups of frosting, divide it into two bowls: 1 cup and 3 cups in each.
-
13
In the 1 cup of frosting, add 3 drops purple and 6 drops pink neon food coloring. Mix well.
-
14
In the 3 cups of frosting, add 3 drops of pink neon food coloring. Mix well.
-
15
Using a cupcake corer, take the middle out of each cupcake. Pipe or spoon the raspberry jam into the middle of each cupcake.
-
16
Frost the tops of the cupcakes with the lighter pink frosting and follow immediately with sprinkles.
-
17
Decorate the cupcakes with the rest of the dark pink frosting and top the cupcakes with a cherry!
-
18
Very Pinkalicious!
