It was my daughter’s 5th birthday and, of course, she wanted to bring some special cupcakes to her friends at preschool. She requested Vanilla cupcakes with pink icing. Wish granted.
I baked Vanilla cupcakes (you can find the recipe in the “Recipe” section), but added a few semi-sweet chocolate chips. I tried a chocolate chip cupcake recipe before, but the amount of chocolate chips was so massive that this time I just eyeballed the amount. I mixed the chocolate chips in the batter, but you can also sprinkle them over the batter after you poured it into the muffin liners. They will automatically sink into the batter while baking.
The baked vanilla cupcakes where cooled on a cooling rack while I whipped up the buttercream icing.
I used the Wilton buttercream recipe, because I needed pure white icing for the pink and white swirls. This recipe only asks for vegetable shortening instead of butter and therefore you will achieve a pure white icing.
This was an experiment to use a two-tone icing on the cupcakes. For the swirls I used Wilton tip No. 1M. When filling the decorating bag, I placed pink icing on one side and white icing on the other. Then I squeezed the icing down. It worked out ok, but it was not perfect. After refilling the bag several times the icing colored mixed together. You do not get a pure color anymore and the amounts of each color vary in the bag.
After some research online I found divided pastry bags, but I just cannot find them at the local store. I will try a different technique next time. Maybe using more than one decorating bag will work better than having two colors of icing in the same bag.
Despite my challenges with the icing, the swirls came out ok and my daughter loved the pink and white birthday cupcakes. One mother even commented on the cupcakes, because her son told her he liked the chocolate chips in the cupcakes. I am very happy the kids enjoyed them.
These pink and white birthday cupcakes were easy and fun. Just the right thing for a little birthday party at school!