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Pink Ribbon cupcakes.

October 8, 2010

You may or may not know that my mom is a breast cancer survivor (4 years now). Since the day she found her lump, even before her diagnosis, she’s been in contact with the amazing people at the Adelphi NY Statewide Breast Cancer Hotline and Support Program. First a hotline volunteer, then the amazing social workers, then the rest of the staff. They’re a terrific group of hardworking people, and they helped her so much when she was going through treatment, and after. She was a keynote speaker at their annual Celebration of Survivorship in 2008 and now, she’s joining them as a hotline volunteer!

So my mom had to go and do some training for the hotline, and it was a role-reversal: like a mom sending her kid off to school with cupcakes, I sent her off with some. The ladies over there are always asking or dropping hints for some of my treats, so I thought this would be a good opportunity. They work very hard, and do some amazing work for breast cancer patients & survivors, the least I can do is send some goodies their way. What better time than October; breast cancer awareness month!? A few days ago, Yoyo even donated 100% of one days profits from her webstore to them. The total amount donated? $179.00! Now that’s a gift!

For these, I kept it simple, not too gimmicky. No frosting made to look like boobs. Just some vanilla cupcakes (white cakes, to be exact), pink sprinkles and pink ribbon sprinkles, and used some pink ribbon cupcake liners. But I added a little something extra; a light pink confectioners sugar glaze over the frosting. Yum!

This white cake recipe is one of my favorites because it has a light almond/vanilla flavor. Also, you don’t have to separately beat the egg whites into meringue, so it makes it easier and quicker. It’s a vintage recipe that came with my vintage Sunbeam Mixmaster, so it uses shortening. I’d recommend sticking with butter.

BASIC WHITE CAKE

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • ½ cup soft shortening (or unsalted butter)
  • 1 cup milk
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon almond flavoring
  • 3 egg whites, room temperature

Directions:

  1. Set oven to 350 F to preheat. Line two 12-cup muffin tins with cupcake liners (or grease two 8″ cake pans, or one 13″x9″x2″ pan).
  2. Sift together, into a deep mixing bowl, the flour, sugar, baking powder and salt. Add butter, ¾ cup of the milk and flavorings. Beat on low until blended, then beat on high for another minute or two.
  3. Scrape the sides of the bowl, add the remaining ¼ cup milk, and egg whites, and beat ½ minute longer on high. Scoop into muffin tins to fill them about ¼ or ½ way (or into greased cake pans, about 1 ½ deep) because they rise a lot. Bake for 30 minutes (or 40 minutes for oblong pan). Cool completely.

The glaze is made using milk, confectioner’s sugar, vanilla extract and pink food coloring. I frosted them with a plain vanilla buttercream using an offset spatula and then just dipped them into the light glaze. Then I used a combination of a rolling technique and a spoon to apply the sprinkles. If you’re looking for similar materials, Sugarcraft sells lots of pink ribbon baking items. Go take a look. That’s not where I got mine from, but there are lots of similar things there. And remember to check your boobies, ladies (& gents!).

Oh- and if you’re in the Vegas area, check out Retro Bakery from October 11-16th because it’s pink week! During that week, all the cupcakes will be pink and 10% of sales go to Susan G. Komen for the Cure.

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