I haven’t been making Cupcakes in a while. Wanted to try some other things I guess. But now I wonder why. Because my goodness was I happy when I made these Pink Swan Cupcakes! They just brought me straight up joy. Honestly. My passion for baking began with them and I guess they’ll always be my biggest love when it comes to baking. They are so versatile and never dissapointing. At least not to me.
I know several people who aren’t that fond of Cupcakes. Calling them Muffins… It used to be a huuuuge trigger for me. Now I’ve learned to control my anger issues when it comes to that. Don’t worry, it’s not like I would attack them with my pink spatula or someting. Tho I would say they’d always get a perfect – slightly dramatic – eyeroll. What can I say… Don’t insult Cupcakes. Okay?
These Pink Swan Cupcakes have been on my baking list for several years. Never brave enough to actually try making them because I thought I would never pull it off. So yes, I am a little bit proud of myself! We should all be more proud of ourselves from time to time. If I didn’t know any better, I would think these Cupcakes were for a baby shower. I mean, they would totally fit the party, wouldn’t they? As soon as they were finished, I even thought these would be perfect for my own baby shower if I ever had a girl. Who knows.
What do you think? Are these Pink Swan Cupcakes baby shower worthy?
What do we need
- 250 g unsalted butter at room temp.
- 250 g caster sugar
- 4 eggs
- 250 g self-raising flour
- cupcake wrappers
- cupcake baking mold
Swiss merengue buttercream (you’ll never make something as cloud-like as this. I swear)
- 4 egg whites
- 300 g caster sugar
- 400 g chopped unsalted butter, really soft
- 1 tsp vanilla extract
- pink foodcoloring
This buttercream recipe is from Cupcake Jemma. It is to die for.
- pink candy melts
- piping bag
- small spatula
- Preheat the oven at 180°C
- Mix together butter and sugar
- Add the eggs and mix until combines
- Add the flour and give it a quick mix to make sure everything is well combined
- Line the baking tray with cupcake wrappers
- Use an ice cream scoop to fill the wrappers
- Bake for about 23 minutes
- Done? Gently push the top of the Cupcakes. If they bounce back, they’re done.
Swiss merengue buttercream
- Add the eggs and the sugar in a saucepan or a bowl that won’t melt and warm it au-bain marie. The water shouldn’t be boiling. Whisk several minutes until there are no more sugar grains when you rub the mixture between your fingers. It may take a while.
- Once done, mix for 10 – 15 minutes at medium high speed (sorry neighbours…)
- Add the butter 1 piece at a time whilst mixing at medium speed. Don’t add the butter to quickly because it’s really important for the butter to be blended into the mixture
- Add the vanilla extract and a little bit of pink gel foodcolor and mix untill combined
- Put a piping nozzle in the piping bag and fill with buttercream. I used a 2M piping tip from Wilton.
- Melt the candy melts as decribed on the packaging
- Fill a piping bag and snip off the end
- Pipe the number 2 on baking paper for the body
- Pipe dots on the baking paper for the wings and gently smear them out with a small spatula
- Once the cupcakes are cooled, pipe some buttercream on them. Stick the number 2 on the front and add 2 or more wings on each side of the cupcake
I hope you guys enjoy these little beauties!
Have a delicious day ❤