Pink Cupcakes

Pink Cupcakes! I have mixed feelings about this recipe, despite its cuteness.
Truth be told, I ran out of butter... As usual. Well, only had enough butter to make the frosting.
So I decided to try out a vanilla cupcake recipe using oil as a substitute. But butter of course is always better.

Cupcake Recipe: From, http://teaspoonofthyme.com/olive-oil-cupcakes-vanilla-buttercream/
2 large eggs
1 large egg yolk
1/2 cup granulated sugar
1/2 cup olive oil
2/3 cup cake flour (9 tablespoons all purpose flour + 4 teaspoons corn starch)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tsp vanilla
Sprinkles

1. Mix eggs and sugar for two minutes, then add in olive oil slowly.
2. In a separate bowl sift the dry ingredients: flour, cornstarch, salt, baking powder.
3. Combine the wet and dry ingredients together.
4. Fill batter in baking cupcakes 2/3 the way. Bake 350F for 15-17. Frost and decorate when completely cool.

Frosting Recipe: http://iambaker.net/neapolitan-rose-cake-rosette-cake/
1/2 cup butter
1 lb. powder sugar
1/2 tablespoon good quality vanilla
2 tablespoons milk
dash salt
Americolor Soft Pink Food Coloring

1. In a mixer, mix your butter first, add sifted powdered sugar 1/2 a cup at a time, add vanilla milk, and salt. Color with food coloring 1-3 drops.
Note: Make sure to combine everything really well, use unsalted butter. If you use something like margarine..shortening, or lard as substitute. I'm going to guarantee you it'll taste like some foul stuffs.

(I halved the recipe for it to be just enough for the amount of cupcakes I'm making)
This is an excellent frosting recipe for piping designs. I'm definitely sticking to this one for a while.

Here's a video version demonstrating this recipe:

Swirly Swirly Swirly~

Karate Chop!