This recipe comes from Allrecipes – a great online source for recipes. Be sure to click on over to the site to see all the pictures people who have made this recipe have posted (we owe Celeste thanks for this one).
I’ve tweaked their recipe a tad because they used only egg whites to keep the white batter a true white. However, it’s the yolks that give such richness and moisture to the recipe so I’ve added one back it – it will barely make a difference to the color of the batter but will greatly improve the taste. (okay – I often add two yolks!).
Another perfect and easy valentine cupcake recipe is our Hidden Strawberry Cupcake Recipe with Homemade Buttercream Frosting.
Although pink is the theme for these cupcakes – you can create whatever color middles you want. Food coloring and candy oils are found in the baking aisle of most craft stores. I leave the candy oil out of the recipe when I make these.
Pink Cupcake Recipe
- 1 (18.25 ounce) package white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 whole large egg and 2 large egg yolks
- 8 drops red food coloring
- 2 drops raspberry candy oil (optional)
Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil (if using). Pour 1/3 of pink batter into a resealable plastic bag and set aside.
Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.