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Pink Heart Cupcakes

Vanilla cupcakes with tall swirls of pale pink meringue buttercream, pink sprinkles, a sugar heart and a paper straw.

By Wanda Oyola 2 h 10 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Vanilla cupcakes in pink liners with tall pink buttercream swirls, pink sprinkles, a sugar heart and pink striped straws on a white cake stand.

These pretty vanilla cupcakes are dressed for a baby shower, a Valentine's party or a little girl's birthday: tall swirls of pale pink buttercream, a shower of pink sugar pearls, a tiny sugar heart and a striped paper straw. Underneath is a soft, simple vanilla cupcake with a flat top that is easy to pipe on.

The Thermomix® TM7™ mixes the batter in about two minutes, then warms the egg whites and sugar to 70°C (160°F) while it whips them into a Swiss meringue. The butter goes in one cube at a time, and you get a silky buttercream that is less sweet than a powdered sugar frosting and holds its shape well.

Made in the Thermomix® TM7™

Pink Heart Cupcakes

Makes: 12 cupcakes

  • Prep45 min
  • Cook20 min
  • Total2 h 10 min
  • Serves12

Ingredients

Vanilla cupcakes

Pink buttercream

To decorate

Instructions

  1. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with the pink paper liners.
  2. Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides with the spatula, add the eggs and vanilla and mix 30 sec/speed 4.
  3. Add the flour, baking powder, salt and milk and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until no dry flour remains.
  4. Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then on a rack until completely cool, about 45 minutes.
  5. Wash and dry the mixing bowl and the butterfly whisk very well, since any trace of fat keeps egg whites from whipping. Insert the butterfly whisk, add the egg whites, sugar and salt and whip 10 min/70°C (160°F)/speed 3.5.
  6. Without heat, whip 10 min/speed 3.5, until the meringue is thick and glossy and the bowl feels only slightly warm.
  7. Whip 4 min/speed 3.5, adding the butter one cube at a time through the lid opening. Add the vanilla and a little pink coloring and whip 1 min/speed 3.5, until the buttercream is silky and pale pink.
  8. Spoon the buttercream into a piping bag with a large open star tip and pipe a tall swirl on each cupcake. Scatter pink pearls over the top, press a sugar heart into the front and push half a straw into the center.

Tips

  • If the buttercream looks soupy, the meringue was still warm: refrigerate the bowl for 15 minutes and whip it again. If it looks curdled, keep whipping and it will come together.
  • The straws and sugar hearts are decoration: take the straw out before eating.
  • Make the buttercream up to 1 week ahead and keep it in the refrigerator. Let it soften at room temperature and whip it again before piping.
  • Keep frosted cupcakes covered in a cool spot up to 2 days. On hot days, store them in the refrigerator and take them out 30 minutes before serving.

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