Vanilla Cupcakes with Roses and Pink Chocolate Macarons by Monique Polanco
Nothing says “I love you” quite like a cupcake. And a homemade cupcake…well that’s the proverbial cherry on top. Let’s get you on your way to multitudes of brownie points with this simple and quick cupcake recipe. A few minutes well spent mixing up this yummy vanilla cupcake batter and into the oven for 15-20 minutes.
While warm vanilla notes fill your kitchen, start whipping up that heavenly buttercream. I bet you can have it ready to go by the time your oven timer rings. Pipe the buttercream mile high (because we all know extra buttercream equals extra love) on the cooled cupcakes. Grab your Sprinkle Pop “Chocolate Covered Strawberry” sprinkle mix and pretty those cupcakes up.
Do you really *really* want to impress your loved one? Grab a dozen roses and a dozen macarons. Top each cupcake with one or just hand them the cookies and flowers with the cupcakes. Either way, you’ll come out looking like a top-notch valentine.
- 1 cup buttermilk
- 1 egg
- 1/2 cup vegetable shortening
- 2 tbsp vanilla
- 1 cups granulated sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups powdered sugar
- 1/3 cup butter
- 1 1/2 tsp vanilla
- 1 to 2 tbsp milk
- Pink Food Gel
Sprinkle Pop Chocolate Covered Strawberry Sprinkles
Pink Chocolate Macarons (Optional)
- Pre-heat oven to 350 degrees. In a standing mixer, mix shortening and sugar. Add egg, vanilla, salt, baking powder, and baking soda. Add flour. Pour in buttermilk and mix. Scoop into lined cupcake pan 1/2-3/4 to the top Of each liner. Bake for 15-20 minutes or until browned. Cool on wire rack.
- Mix ingredients for frosting in a standing mixer bowl. Put into a piping bag with a tip attached. Pipe frosting onto cupcakes. Sprinkle with Sprinkle Pop Sprinkles.
- (Optional) Add a macaron and a Rose