Maisie’s Pink Cupcakes

Maisie was my grandmother by marriage but that’s really just semantics. She was sweet and lovely soul — a wonderful Grandmother – and everytime I had a birthday and asked for these festive pink cupcakes, she obliged.

Maisie’s Pink Cupcakes are adorable. They are pink, inside and out, and absolutely perfect for a little girl’s birthday…or a twenty-something girl’s birthday. Full of sugar-y sweetness and nice and moist, the recipe is fairly fool-proof so long as you are careful not to over-bake the wee cakes. Also, since you add both red food coloring and maraschino cherry juice to both the batter and frosting, you can decide just how pink you want your cupcakes.

This recipe marks the first of the recipes to appear on Baking Vintage that use a boxed mix of some type. I used to be a little hesistant to use boxed mixes, it is a little like cheating, isn’t it? Then I realized that box mixes are pretty dang tasty and that you can also doctor them a little to make them your own: really, they aren’t cheating, just time-saving. However, if you really wish to make this recipe your own, simply omit the box mix and replace it with a simple white cake mix (one day this site with provide with one).

Maisie’s Pink Cupcakes (adapted from Maisie)

Cupcakes:

1 box white cake mix

½ teaspoon almond extract

3 tablespoons maraschino cherry juice

Red food coloring, add as much or as little as you like

Frosting:

¼ cup unsalted butter, softened

½ teaspoon almond extract

2 tablespoons maraschino cherry juice

2-3 cups icing sugar

2-3 tablespoons milk

Red food coloring, again, add as much or as little as you like

To prepare the cupcakes:

Preheat the oven to 350˚F. Line two standard-size muffin pans with cupcake liners and set aside. Mix the cake mix according to package directions, adding the maraschino cherry juice, almond extract, and food coloring when the oil, eggs and water are added.

Fill the each pan ⅔ full and bake for 21-24 minutes or a tester inserted into one of the cupcakes in the middle of the pan comes out clean. Allow to cool completely before frosting.

To prepare the frosting:

In a medium-sized bowl, add softened butter and beat for 1 minute with a hand mixer. Add almond extract, maraschino cherry juice and 2 cups of icing sugar and slowly mix with hand mixer till incorporated. Add additional icing sugar and milk slowly until desired consistency is achieved. Add red food coloring bit by bit until the frosting is the correct hue.

Once cooled, frost the cupcakes using a small off-set spatula or the back of a spoon. Enjoy.

Makes 24 cupcakes

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