Electric Pink Vanilla Cupcakes + Swiss Meringue Buttercream

by Megan on January 26, 2011

These cupcakes are a party. They are a little bit out of control and a lot pink. They taste like a birthday miracle.

I made these for a lovely lady I work with. You see, she loves the color pink, gummy bears and candy of all sorts. I figured I’d do it up.

These are super girly, but I have proof that boys can appreciate these too. Their tastiness outweighs their girliness, I guess.

By the way, have you guys ever made Swiss Meringue Buttercream? I was intimidated by it for awhile, but now I’m mostly excited about it! I’m telling you guys, just make it! Make it once and you’ll have serious buttercream confidence.

Electric Pink Vanilla Cupcakes {makes almost 24}
Recipe adapted from Taste of Home

Ingredients:

  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 1/8 t pink gel paste food coloring
  • 3 eggs
  • 1 t vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350ºF. Line 24 muffin cups with paper liners.
  2. In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, One at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk until blended.
  3. Fill each paper-lined muffin cup two-thirds full. Bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans and cool the rest of the way on a wire rack.

My cake transporter works good at transporting a cupcake party, too.

Swiss Meringue Buttercream* {enough for piping onto 16 cupcakes}
Recipe + tips from Whisk-Kid

Ingredients:

  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 t vanilla

Directions:

  1. Whisk the egg whites and sugar together in the bowl of your stand mixer or another bowl that’s heat proof. Place bowl over a pot of simmering water (double-boiler style) and whisk constantly until sugar is dissolved. It takes about 5 minutes. You can test whether the sugar is dissolved by sticking your finger in the mixture and seeing if it’s grainy or not. When it’s no longer grainy remove from the double boiler.
  2. Beat on high speed using your stand mixer or an electric hand mixer for 10-15 minutes, or until the egg white mixture has turned into meringue and has increased in volume and is marshmallowy and glossy. The bottom of the bowl should be room temperature by this time.
  3. At this point start adding the butter, 1 tablespoon at a time. Waiting until the butter is incorporated before adding more. If it helps, count to 15 between adding the butter.
  4. Once all the butter is added keep whipping until nice and smooth and fabulous, only a couple minutes more. Add the vanilla and mix until combined. If it gets curdled-looking, just keep whipping and it’ll smooth out. If it gets too runny, refrigerate for about 15 minutes and then keep whipping. Otherwise, fill your piping bag and pipe this frosting onto your bright pink cupcakes.

*TIP: For more help on this buttercream and step by step photos click here. The Whisk Kid has a really easy to follow tutorial with tips to help your buttercream turn out fabulous.

And here’s little Elliot with his new toy from his Aunt Lora.

{ 17 comments… read them below or add one }

Crepes of Wrath January 26, 2011 at 2:47 pm

These are too freakin’ cute! I love all the decorations you put on top. Pink is a very edible color – who doesn’t love a pink sugar cookie or a pink cupcake? I know I would!

Reply

Megan (megabite) January 26, 2011 at 2:52 pm

Thanks Sydney! I agree, pink is where it’s at!

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kangli January 27, 2011 at 8:37 am

The pink!!! and Elliot’s so cute curled up like that!

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Megan (megabite) January 27, 2011 at 9:11 am

Yes!! :)

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Shelley January 28, 2011 at 10:43 am

Love them- so cute and over the top! And little Elliot is adorable.

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Megan (megabite) January 28, 2011 at 10:48 am

Thanks, Shelley! Totally over the top. :) You should’ve seen my table covered with sprinkles and candy when I was done decorating these guys.

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Dana January 29, 2011 at 7:07 pm

The gummy bear on top looks positively jubilant. What a life, perched on a cupcake!

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Megan (megabite) January 29, 2011 at 8:34 pm

haha Yes! That gummy bear has the life.

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Kate January 30, 2011 at 1:23 am

OMG. I am obsessed with baking, seriously I got like 6 cookbooks for christmas…but these are adorable!! I am definitely going to go buy some candy to top my cupcakes with now! :) thanks!

http://www.itsanewkate.blogspot.com

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Megan (megabite) January 30, 2011 at 12:01 pm

Awesome Kate! Candy sure is a pretty accessory. :)

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beckie January 30, 2011 at 5:29 pm

These are AWESOME!! That picture at the top of this post had me grinning from ear to ear. So cute and so cool! The gummi bear is a great touch and, of course, the electric pink is amazing. You are a birthday genius! I will have to make these for my cousin’s birthday in a couple of months. She will adore them!

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Megan (megabite) January 30, 2011 at 6:21 pm

Thanks, Beckie!! You totally should make them. They are like happiness baked in a cupcake. :)

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Spoon August 4, 2011 at 4:50 pm

Wow! The candy is so chaotic and random but it looks so pretty and intentional!

Also…those measuring spoons, wherever did you get them? I need to switch my baking tools out for cuter ones.

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Megan (megabite) August 4, 2011 at 4:53 pm

Thanks! Willy-nilly candy decorating is where it’s at.

I got my measuring spoons at Target if you can even believe it. They sell them at modcloth.com too though, I’m pretty sure!

Reply

Hannah July 7, 2013 at 6:58 pm

Hi There Megan!

Quick Question. Can the Swiss Meringue Buttercream be substituted for another buttercream, frosting or icing on top?

Thank you :)

Reply

Megan July 7, 2013 at 7:05 pm

Sure! Use your favorite frosting!

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Hannah July 7, 2013 at 8:05 pm

Super ! Thank you so much !

Reply

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